Uniform microwave heating of food in a container

Abstract

The invention relates to a device and method for ensuring more uniform heating of food by microwaves. The method includes providing food in a portion having a predetermined size and shape; and providing a container adapted for receiving and reheating the portion of food in a microwave oven. The container forms a supporting cavity having peripheral sides and a bottom side, with the portion of food placed within the supporting cavity. The peripheral sides of the container are circumferentially shielded by a microwave reflective material that forms a circumference having axial and transverse distances that are determined so as to change the wavelength of resonant modes inside the food thereby resulting in a more uniform heating food pattern.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application is a continuation of International application PCT / EP03 / 03712 filed Apr. 9, 2003, which is a continuation of application Ser. No. 10 / 118,033 filed Apr. 9, 2002, the entire content of each of which is expressly incorporated herein by reference thereto.BACKGROUND ART [0002] The present invention relates to a device and method for improving heating of food in a microwave oven. The invention addresses the problems of cold spot, uneven heating and splattering that traditionally occur when foods are heated in a microwave oven. In particular, the present invention proposes a method for handling and evenly heating frozen food that can be economically, conveniently and rapidly served in a foodservice location to the consumer. The invention also relates to a stand-like device adapted to receive a food container for improving the reheating of the food in a microwave oven. [0003] Microwave reheating of frozen meals provides conveni...

AI Technical Summary

Benefits of technology

[0010] The present invention aims at providing a satisfactory solution for evenly heating a frozen food in a plate by adopting a different approach where not only energy transfer is carried out but more importantly a modification of the overall heating pattern inside the food block is achieved by changing the wavelength inside the food. Thus, the present invention aims at providing a convenient and easy way for improving microwave reheating of food while enabling the use of standard dishes such as ceramic and ceramic-like plates that may commonly be found in restaurants, cafeterias, hotels, or other foodservice locations.

[0011] The present invention specifically relates to a method for ensuring a more uniform heating of frozen food by microwaves. This method is conducted by providing food in a portion having a predetermined size and shape; and providing a container adapted for receiving and reheating with microwaves the food portion. The container includes a supporting cavity having peripheral sides and a bottom side, with the peripheral sides of the container being circumferentially shielded by a microwave reflective material such that the microwave reflective material on the peripheral sides forms a circumference which has axial and transverse distances that are determined so as to change the wavelength of resonant modes in the supporting cavity. The method includes placing the portion of food in the supporting cavity; and heating the food and container with microwaves so as to expose the food to the changed wavelengths of resonant modes in the cavity thereby resulting in a more uniform heating food pattern and a more uniform heating of the food.

Problems solved by technology

However, microwave heating of frozen food is, in general, perceived as difficult and has many problems associated with it, such as overcooking of some portions of meals, cold spots, burnt edges and sauce splatter.

In many instances, the meal experiences serious burnt spots yet some places are still very cold, even often below O° C. Furthermore, the concentration of the microwave energy on spots tends to create local boiling of the water contained in the food and / or sauce and therefore splattering off the dish.

However, experimental trials have shown that these structures are, by themselves, insufficient to overcome the problems of uneven heating.

In particular, cold areas are still present in the food despite the presence of these structures.

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