Fast food bag capable of improving microwave heating uniformity

A microwave heating and uniformity technology, applied in the field of instant food bags, can solve the problems of reducing product recognition, affecting food taste, affecting food quality, etc., and achieving the effect of improving temperature distribution uniformity, increasing minimum temperature and good food taste.

Inactive Publication Date: 2021-08-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Uneven heating of microwave food will cause food safety problems and affect food quality. In addition, food heated by microwave cannot achieve the effect of browning and embrittlement on the surface of food that can be obtained by traditional cooking, thus affecting the taste of food and cannot achieve The effect of traditional cooking with complete color, aroma and taste will affect the consumer experience and reduce the recognition of the product among consumers

Method used

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  • Fast food bag capable of improving microwave heating uniformity
  • Fast food bag capable of improving microwave heating uniformity
  • Fast food bag capable of improving microwave heating uniformity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] refer to Figure 1-3 , the present invention provides an instant food bag capable of improving the uniformity of microwave heating, including a main body 1, a heat conducting part 3 and a shielding strip 2;

[0031] Body 1, body 1 is a bag-shaped structure, which is used to seal and hold food. After the food is cooked, put it into body 1 and seal it. When eating, it can be heated in a microwave oven; Each of the sealing edges is 10mm wide, the cross-section of the body 1 is triangular, and the width of the bottom is 80mm;

[0032] The heat conduction part 3, the heat conduction part 3 is respectively arranged on the front and rear ends of the body 1, and is used to improve the heat conduction efficiency and heat conduction uniformity; the heat conduction part 3 includes a plurality of arrays of heat conduction sheets 31, and the material of the heat conduction sheets 31 is metal, specifically aluminum The center of the heat conduction part 3 is arranged on the center l...

Embodiment 2

[0045] refer to Figure 3-5 The difference between this embodiment and Embodiment 1 is that the arrangement of the heat conduction parts 3 in this embodiment is to distribute in the central low-temperature area according to the number of 7, 6, 7, and 6. In order to ensure the structure is symmetrical and common Use 26 pieces of heat conduction fins 31; the arrangement structure of heat conduction fins 31 in embodiment 1 has a large number of rows, and the structure is relatively complicated, which is easy to reduce production efficiency. The quantity used is less than that of Example 1, which reduces the production cost.

[0046] Existing instant bag of table 2 and embodiment 2 result contrast

[0047]

[0048] It can be seen from Table 2 that the average temperature is increased by 15.82°C in Example 2, and the standard deviation of the temperature is decreased by 11.1°C. The distribution of heat conduction sheets 31 in Example 2 is relatively dense, so the continuity of ...

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PUM

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Abstract

The invention discloses a fast food bag capable of improving microwave heating uniformity. The fast food bag comprises a body, heat conduction parts and shielding strips. The body is of a bag-shaped structure and used for containing food in a sealed mode. The heat conduction parts are respectively arranged on the front and rear end surfaces of the body and are used for improving heat conduction efficiency and heat conduction uniformity. Each heat conduction part comprises a plurality of heat conduction sheets arranged in an array. The shielding strips are arranged on the two sides of the body respectively and used for shielding electromagnetic waves on the two sides of the body and preventing food on the two sides in the body from being overheated. By means of the heat conduction sheets of the heat conduction parts distributed in the array mode, the deeper low-temperature area of food is heated, the lowest temperature of the food in the body is increased, the temperature difference of the food is reduced, the food temperature distribution uniformity is improved, and the food heated in the body is better in taste and more suitable for being eaten.

Description

technical field [0001] The invention relates to the technical field of food packaging, in particular to an instant food bag capable of improving microwave heating uniformity. Background technique [0002] Microwave instant food products first appeared in my country in the 1960s and developed in the 1990s. Since the 21st century, with the continuous acceleration of the pace of life, microwave instant food products have been favored by consumers for their convenience and speed. At the same time, people's living standards are improving day by day in recent years. Consumers' desire to experience new products, personalized food needs, healthy eating concepts and fragmented eating time have all affected the market size of microwave convenience food. Recently, many office workers choose to buy ready-to-eat products such as boxed lunches, rice balls, and pasta that can be microwaved in supermarkets in order to save meal time. In addition to traditional rice bowls, pasta, and rice bal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65D30/10B65D33/01B65D81/34
CPCB65D31/00B65D33/01B65D81/3461
Inventor 徐春蕾钱静殷诚
Owner JIANGNAN UNIV
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