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2. Packaging gas - Wikipedia

   en.wikipedia.org/wiki/Packaging_gas

   The gas used is usually inert, or of a nature that protects the integrity of the packaged goods, inhibiting unwanted chemical reactions such as food spoilage or oxidation. Some may also serve as a propellant for aerosol sprays like cans of whipped cream. For packaging food, the use of various gases is approved by regulatory organisations. [1]

3. Closure (container) - Wikipedia

   en.wikipedia.org/wiki/Closure_(container)

   A spray bottle is a bottle that can dispense, squirt, spray or mist fluids. A common use for spray bottles is dispensing cool cleaners, cosmetics, and chemical specialties. Child-resistant

4. Flameless ration heater - Wikipedia

   en.wikipedia.org/wiki/Flameless_ration_heater

   To heat a meal, the bag is first torn open, and a sealed food pouch is placed inside. About 1 US fluid ounce (30 mL) of water is then added to the bag, using the line printed on the bag as a marker. The chemical reaction begins immediately, and takes about 12 to 15 minutes to heat a food pouch to about 60 °C (140 °F).

5. Food packaging - Wikipedia

   en.wikipedia.org/wiki/Food_packaging

   Testing modified atmosphere in a plastic bag of carrots. Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations. [1]

6. Aerosol spray dispenser - Wikipedia

   en.wikipedia.org/wiki/Aerosol_spray_dispenser

   The aerosol spray canister invented by USDA researchers, Lyle Goodhue and William Sullivan. The concepts of aerosol probably go as far back as 1790. [1] The first aerosol spray can patent was granted in Oslo in 1927 to Erik Rotheim, a Norwegian chemical engineer, [1] [2] and a United States patent was granted for the invention in 1931. [3]

7. Oxygen scavenger - Wikipedia

   en.wikipedia.org/wiki/Oxygen_scavenger

   Prevents oxidation of spice oleoresins present in spices themselves and in seasoned foods; Prevents oxidation of vitamins A, C and E; Extends life of pharmaceuticals; Inhibits mold in natural cheeses and other fermented dairy products; Delays non-enzymatic browning of fruits and some vegetables