Microwavable Food Packaging with Susceptor Shield for Moisture Control

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Solution Overview

Problem

Conventional packaging of frozen or refrigerated food products for microwave heating often results in uneven heating, leading to overcooked and dry bread-based products due to inadequate moisture control and temperature gradients, which limits shelf life and distribution.

Innovation Solution

A packaging system comprising a first food product with a sealed inner wrapper and a second food product on a tray with a susceptor shield, both encased in an outer wrapper, which restricts moisture migration and vents excess moisture during microwave heating, allowing for extended refrigerated shelf life and improved heating uniformity.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Duration of action of stationary object

If food products are provided in a frozen state to extend shelf life, then shelf life is improved, but moisture control during microwave heating deteriorates leading to inadequate moisture retention

Engineering Contradiction:

Improveshelf lifeVSAvoidmoisture loss

Core Design Contradiction:

Duration of action of stationary objectVSLoss of substance

Solution Approach 1:

A moisture barrier layer is introduced as an intermediary between the frozen food product and the microwave heating environment. This barrier layer prevents excessive moisture loss during heating while allowing the product to be stored frozen for extended periods, thus resolving the contradiction between shelf life extension and moisture retention.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The packaging system modifies the physical parameters of the packaging materials (e.g., using materials with specific moisture vapor transmission rates) to control moisture transfer during microwave heating. This allows frozen products to maintain adequate moisture levels despite the harsh heating conditions, enabling both long shelf life and proper moisture control.

Inventive Principle:

Principle #35Parameter changes

2Speed

If bread-based food products are heated from frozen state in microwave oven, then heating speed is improved, but temperature uniformity deteriorates causing localized overheating and dryness

Engineering Contradiction:

Improveheating speedVSAvoidtemperature uniformity

Core Design Contradiction:

SpeedVSStability of the object's composition

Solution Approach 1:

The packaging system applies different material properties to different regions of the packaging structure. For example, certain areas have enhanced microwave transparency or moisture barrier properties to control local heating patterns, ensuring uniform temperature distribution while maintaining fast heating overall.

Inventive Principle:

Principle #3Local quality

Solution Approach 2:

Moisture barrier layers and susceptor materials are used as intermediaries to mediate the heating process. These materials help distribute microwave energy more evenly and prevent localized overheating, allowing fast heating from frozen state while maintaining temperature uniformity.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Loss of time

If two different food products are simultaneously heated from frozen state, then preparation time is improved, but heating uniformity deteriorates as products heat at different rates

Engineering Contradiction:

Improvepreparation timeVSAvoidheating uniformity

Core Design Contradiction:

Loss of timeVSStability of the object's composition

Solution Approach 1:

Each food product is individually wrapped in its own moisture barrier packaging, creating separate heating micro-environments. This segmentation allows each product to heat at its own optimal rate while still being prepared simultaneously, resolving the contradiction between time efficiency and heating uniformity.

Inventive Principle:

Principle #1Segmentation

4Device complexity

If conventional packaging is used for microwave heating, then device simplicity is improved, but heating uniformity deteriorates due to inadequate moisture control

Engineering Contradiction:

Improvepackaging structureVSAvoidheating uniformity

Core Design Contradiction:

Device complexityVSStability of the object's composition

Solution Approach 1:

The packaging system uses composite materials combining different functional layers (moisture barriers, microwave-transparent layers, susceptors) to achieve uniform heating. While the material composition is complex, the overall structure remains relatively simple and suitable for microwave heating, resolving the contradiction between packaging simplicity and heating uniformity.

Inventive Principle:

Principle #40Composite 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 packaging system ensures reduced heating times, maintains moisture balance, and prevents overcooking, extending the shelf life of food products to at least 75 days while ensuring reheatability with improved visual and tactile properties.

Implementation Method 1

a second food product on a tray with a susceptor shield, both encased in an outer wrapper

Methodology Applied

Scientific EffectMicrowave radiation absorption and dielectric heating: Dielectric Heating

Implementation Method 2

The sealed inner wrapper will restrict moisture migration between the first food product and the second food product prior to microwave heating

Methodology Applied

Scientific EffectMoisture barrier:

Implementation Method 3

vents excess moisture during microwave heating

Methodology Applied

Scientific EffectMoisture venting:

Data Source

PatentUS8354131B2Microwavable food products

Publication Date: 2013.01.15 KRAFT FOODS GROUP BRANDS LLC

AI summary

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.