Device and method of microwave baking with inversion
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Solution Overview
Problem
Microwave cooking and reheating methods often result in spotty heating, lack of browning, and undesirably soggy food due to inefficient energy conversion and moisture retention.
Innovation Solution
A device and method for microwave heating that uses a metal base and cover with integrated susceptors and apertures, allowing for inversion to enhance browning and crisping, while venting steam to prevent sogginess, using a metal base core and cover core with susceptors mounted on non-food contact sides and apertures on the cover for steam release.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If microwave energy is directly applied to food items, then heating occurs, but the heating is spotty and browning is insufficient
Solution Approach 1:
The patent introduces a susceptor as an intermediary material between the microwave field and the food. The susceptor absorbs microwave energy and converts it to heat, which then transfers to the food contact surface. This mediator enables uniform heating and browning by distributing the thermal energy through direct contact rather than direct microwave application to the food.
Solution Approach 2:
The patent replaces direct electromagnetic (microwave) heating with thermal conduction heating. By using a susceptor that converts microwave energy to heat, the system substitutes the direct electromagnetic heating mechanism with a thermal conduction mechanism, achieving more uniform and controlled heating results.
2Temperature
If a microwave container with susceptors is used, then browning of food contact portion is achieved, but only the portion in contact with the container is browned
Solution Approach 1:
The patent employs inversion of the heating container during the heating process. By flipping the container halfway through heating, the food item contacts different surfaces of the container, enabling browning on multiple surfaces. This inversion technique allows all exterior surfaces of the food to achieve browning, not just the initial contact surface.
3Temperature
If microwave heating is performed without venting, then heating occurs, but the food becomes soggy due to high moisture content
Solution Approach 1:
The patent extracts moisture from the heating environment by incorporating venting apertures in the container lid. These apertures allow steam and excess moisture to escape during the heating process, preventing moisture accumulation that would otherwise make the food soggy. The vents selectively remove harmful moisture while retaining beneficial heat.
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
Achieves improved browning and crisping of food by utilizing thermal energy from susceptors and venting moisture, resulting in a more evenly cooked and crispy product.
Implementation Method 1
susceptors which convert microwave energy into heat energy
Implementation Method 2
apertures in the cover for venting
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
A device for and method of microwave heating with inversion. The device includes a base and a cover defining a heating chamber, with both of the base and cover including a susceptor which will be heated by microwave energy. The cover includes one or more apertures to vent steam from the heating chamber. In operation, the device includes a food product in the heating chamber. The device is placed in the microwave oven resting on the base. The microwave oven is operated for an initial heating period. During this time the food product is heated, and the lower surface of the food product is browned or crisped due to conduction. Also during this time, steam is escaping the heating chamber via the aperture. After the initial heating period the device in inverted and the food product comes into contact with the cover. The device is placed in the microwave oven resting on the cover. The microwave oven is operated for a secondary heating period. During this time the food product is heated further, and the upper surface of the food product is browned or crisped due to conduction.