Microwavable Tray Susceptor for Even Food Cooking
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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', which is exacerbated by the non-homogenous nature of food items like bacon, causing uneven cooking and mess.
Innovation Solution
A microwavable package with a multilayer structure comprising a susceptor layer with microwave energy interactive material, an absorbent pad for moisture and grease management, and a paperboard base for support, designed to facilitate even cooking and crisping of food items like bacon by managing grease and moisture effectively.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If microwave radiation is used to cook food items, then cooking speed is improved, but temperature uniformity deteriorates due to non-uniform power distribution creating hot spots and cold spots
Solution Approach 1:
The susceptor is designed with non-uniform thickness to create localized variations in microwave energy absorption. By varying the thickness across different regions of the susceptor, the patent achieves non-uniform heating patterns that counteract the inherent hot spots and cold spots in microwave ovens, thereby improving overall temperature uniformity while maintaining fast cooking speeds.
Solution Approach 2:
The susceptor acts as an intermediary element between the microwave radiation and the food item. It mediates the microwave energy by selectively absorbing and redistributing it, creating a more uniform heat distribution pattern that passes through to the food, thus improving temperature uniformity without significantly reducing cooking speed.
2Temperature
If susceptor materials are used to improve heating uniformity, then temperature uniformity is improved, but device complexity increases due to variations in power, cavity size and field configuration
Solution Approach 1:
The patent combines multiple functions into a single integrated package structure. The susceptor layer, absorbent pad layer, and paperboard base layer are merged into one unified package that performs heating modification, grease absorption, and structural support simultaneously. This integration reduces device complexity compared to using separate susceptor devices while maintaining temperature uniformity.
Solution Approach 2:
The package structure is designed with multi-functionality to handle various cooking challenges. The susceptor layer addresses temperature uniformity, the absorbent pad layer manages grease and moisture, and the paperboard base layer provides structural support and microwave transparency. This universal design allows a single package to improve temperature uniformity while managing multiple aspects of food preparation without increasing overall device complexity.
3Object-generated harmful factors
If absorbent materials are added to manage grease, then grease removal is improved, but loss of substance increases due to absorption of moisture and grease
Solution Approach 1:
The absorbent pad layer is designed to extract and remove excess grease and moisture from the food item during cooking. By taking out the harmful grease component while leaving the beneficial moisture content intact, the patent improves grease management without causing excessive loss of substance. The selective absorption capability allows differentiation between what needs removal (grease) and what should be retained (moisture).
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 ensures quick and even cooking of food with minimal mess by balancing grease removal and retention, replicating pan-fried results while maintaining food quality and reducing cooking time.
Implementation Method 1
microwave energy (i.e., electromagnetic radiation at a frequency of about 0.3 to 300 GHz, commonly about 2.45 GHz)
Implementation Method 2
susceptor layer with microwave energy interactive material
Implementation Method 3
absorbent pad for moisture and grease management
Data Source
AI summary
In some embodiments, apparatuses and methods are disclosed herein useful to provide convenient, microwavable packages for cooking and crisping food products in a microwave oven are. In some embodiments, the microwavable packaged food product includes an outer package and a quantity of food product contained therein. By one approach, the package has a multilayer microwavable tray having at least three layers including a susceptor layer that includes a microwave energy interactive material thereon and a plurality of discrete openings disposed therein, an absorbent pad layer having a flexible paper-based material suitable for absorbing moisture and grease, and a paperboard base layer that provides a structure by which the susceptor layer and absorbent paper-based layer are supported. In this manner, a microwavable tray or support has at least three macro-layers including a susceptor, an absorbent pad, and a paperboard support, some of which may include additional layers therein as discussed below.