Conductive Food Package Rethermalization for Uniform Multi-Bag Heating
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Solution Overview
Problem
Existing food rethermalization techniques face challenges such as inability to impart unique thermal treatment to separate food bags, uneven or uniform thermal treatment, and inefficiencies in maintaining food quality due to contamination and energy consumption.
Innovation Solution
A method and apparatus using opposing heating mechanisms in conductive heat transfer contact with food packages to rethermalize and hold at selected temperatures, allowing for precise control of temperature and time profiles to ensure uniform heating and extended food quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If water bath heating is used, then food packages can be heated, but water supply lines, drain lines, and regular cleaning are required
Solution Approach 1:
The patent removes the water bath medium entirely, replacing it with direct electrical heating elements that contact the food package directly. This extracts the problematic water management system (supply lines, drain lines, cleaning requirements) while retaining the essential heating function.
Solution Approach 2:
The patent replaces the thermal convection mechanism of water bath heating with direct electrical conduction heating. Electrical heating elements directly contact the food package, substituting the mechanical water circulation system with an electrical field-based heating system that eliminates water management complexity.
2Productivity
If common chamber heating is used, then multiple food bags can be heated simultaneously, but unique thermal treatment cannot be imparted to separate bags
Solution Approach 1:
The patent divides the heating system into individual independent heating zones, with each food package having its own separate heating elements. This segmentation allows each package to receive customized thermal treatment while maintaining simultaneous operation capability across multiple zones.
Solution Approach 2:
The patent implements localized heating control where each food package region has independent temperature and time control parameters. This allows different thermal profiles to be applied to different packages simultaneously, with each package receiving quality tailored to its specific requirements.
3Speed
If infrared or microwave heating is used, then heating speed is improved, but uniform thermal treatment throughout food thickness cannot be achieved
Solution Approach 1:
The patent combines multiple heating elements (including conductive heating elements and potentially radiant heating elements) to create a multi-modal heating system. This merging of heating methods achieves both rapid heating through radiant components and uniform heat distribution through conductive elements that contact the package surfaces.
Solution Approach 2:
The patent transitions from single-direction or surface-only heating to multi-dimensional heating by placing heating elements in contact with multiple surfaces of the food package simultaneously (top, bottom, and sides). This dimensional approach ensures uniform thermal treatment throughout the food thickness while maintaining fast heating rates.
4Productivity
If food is removed from packaging for heating, then heating efficiency can be improved, but time is lost in the transfer process
Solution Approach 1:
The patent prepares the heating system in advance by having heating elements ready in position and at optimal temperature. The packaging is designed to be heating-compatible from the start, eliminating the need for transfer preparation steps and reducing overall process time.
Solution Approach 2:
The patent uses the food packaging itself as an intermediary heating medium rather than removing the food from its package. The packaging material is designed to conduct heat effectively, serving as a thermal mediator that allows efficient heating while eliminating the time-consuming transfer step between packaging and cooking vessel.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution achieves efficient and uniform rethermalization with improved energy management, preventing contamination and maintaining food quality for longer periods by ensuring even heating and precise temperature control.
Implementation Method 1
moving the first heating mechanism toward the second heating mechanism to bring the heating mechanisms into conductive heat transfer contact with respective first and second surfaces of the package
Data Source
AI summary
Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.