Microwavable Package Having Susceptors

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Solution Overview

Problem

Microwave ovens often produce non-uniform heating of food due to uneven power distribution and varying thermal and dielectric properties of food items, leading to 'hot spots' and 'cold spots', and existing solutions like susceptors can cause arcing, increase cooking time, or result in soggy or undercooked areas due to moisture accumulation.

Innovation Solution

A microwavable package design featuring venting and strategically placed susceptor layers on the top, bottom, and sides, with absorbent material to manage moisture and ensure even heating, allowing for customizable susceptor patterning and placement to accommodate different food sizes and shapes.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Temperature

If susceptor material is used in microwavable packaging, then heating uniformity and crisping performance are improved, but moisture accumulates inside the package causing soggy textures and chewy portions

Engineering Contradiction:

Improveheating uniformityVSAvoidmoisture accumulation

Core Design Contradiction:

TemperatureVSObject-affected harmful factors

Solution Approach 1:

The package incorporates porous susceptor material with controlled porosity (3-50% open cell structure) that allows microwave energy penetration while permitting moisture vapor to escape through the susceptor layer, preventing moisture accumulation and soggy textures while maintaining heating uniformity and crisping performance

Inventive Principle:

Principle #31Porous materials

Solution Approach 2:

The susceptor layer is integrated within the multi-layer packaging structure, nested between the food contact layer and the outer packaging layers. This nested configuration allows the susceptor to generate heat internally while the outer layers provide moisture management and structural support, resolving the contradiction between heating performance and moisture control

Inventive Principle:

Principle #7Nested doll (Nesting)

2Productivity

If susceptor material comes into contact with food, then heating efficiency is improved, but food safety and quality may be compromised

Engineering Contradiction:

Improveheating efficiencyVSAvoidfood safety

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

A food-safe intermediate layer is introduced between the susceptor material and the food product. This intermediary layer prevents direct contact between the susceptor and food, eliminating safety concerns while still allowing efficient heat transfer from the susceptor to the food, maintaining heating efficiency without compromising food safety

Inventive Principle:

Principle #24Intermediary (Mediator)

3Temperature

If multiple susceptors are used on different surfaces, then heating uniformity is improved, but moisture distribution becomes uneven causing soggy spots and chewy edges

Engineering Contradiction:

Improveheating uniformityVSAvoidmoisture distribution

Core Design Contradiction:

TemperatureVSStability of the object's composition

Solution Approach 1:

The susceptor material is applied with varying local properties - different porosity levels, thickness variations, and selective placement on different package surfaces. This local quality variation allows moisture to escape more readily from areas prone to accumulation while maintaining appropriate heat generation, preventing uneven moisture distribution and texture defects

Inventive Principle:

Principle #3Local quality

4Use of energy by moving object

If relatively closed packaging is used with susceptors, then heat retention is improved, but moisture collects and condenses inside the package

Engineering Contradiction:

Improveheat retentionVSAvoidmoisture condensation

Core Design Contradiction:

Use of energy by moving objectVSObject-affected harmful factors

Solution Approach 1:

The closed packaging structure incorporates porous susceptor layers that act as moisture vapor pathways. The porosity (3-50% open cell structure) allows heat retention through the enclosed structure while simultaneously permitting moisture vapor to permeate through the susceptor material and escape, preventing condensation without sacrificing heat retention efficiency

Inventive Principle:

Principle #31Porous materials

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 package achieves uniform crisping and heating of food surfaces while preventing sogginess by managing moisture and optimizing susceptor placement, replicating pan-cooked textures and reducing cooking time.

Implementation Method 1

The package includes a susceptor layer positioned at the bottom wall facing the comestible cooking space

Methodology Applied

Scientific EffectMicrowave radiation absorption and conversion to thermal energy: Dielectric Heating

Implementation Method 2

The bottom wall defines a vent opening extending at least partially through the bottom wall

Methodology Applied

Scientific EffectMoisture vapor migration through vent opening: Evaporation

Data Source

PatentUS20240140679A1Microwavable Package Having Susceptors

Publication Date: 2024.05.02 HEINZ HJ CO BRANDS LLC

AI summary

A microwavable package including at least one susceptor can be configured for use with microwave heating of a packaged food product. The package can include at least one vent opening, such as on a bottom wall, to vent moisture from the package during microwave heating. The package can further include an absorbent material positioned adjacent the vent opening to absorb moisture therethrough. The package may also include additional vent openings such as at a lid or side walls.