Microwave Heating Construct With Susceptor And Removable Base
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Solution Overview
Problem
There is a need for an improved package or construct that enhances browning and crisping of food items in a microwave oven, particularly for irregularly shaped items, while also facilitating transportation and consumption.
Innovation Solution
The development of microwave heating constructs formed from blanks with enlarged bases for stability, featuring microwave energy interactive elements like susceptors and foils, and removable portions for easy access during consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a conventional package design is used, then the structure is simple and easy to manufacture, but it fails to provide stability for handling and effective browning/crisping of the food item
Solution Approach 1:
The package is divided into multiple panels (first main panel, second main panel, first minor panel, second minor panel, end panel) that are joined along fold lines to form a three-dimensional construct. This segmentation allows the package to achieve both structural stability and the necessary complexity for enhanced food heating performance.
Solution Approach 2:
The package transitions from a two-dimensional blank to a three-dimensional construct with an enlarged base. The end panel is foldably joined to the main panel along an arcuate fold line, creating a flared shape that provides stability for handling irregularly shaped food items while maintaining ease of manufacture from a flat blank.
2Reliability
If a conventional microwave heating method is used, then the heating process is simple, but it fails to provide effective browning and crisping of the food item
Solution Approach 1:
A microwave energy interactive element is introduced as an intermediary between the microwave energy and the food item. This element converts microwave energy into thermal energy, enabling effective browning and crisping of the food item while maintaining a relatively simple heating construct.
Solution Approach 2:
The package includes a microwave energy interactive element that changes the physical parameters of the heating process by converting microwave radiation into concentrated thermal energy at the food surface, enabling browning and crisping that would not occur with conventional microwave heating alone.
3Ease of operation
If a conventional package design is used, then the structure is simple, but it fails to facilitate easy access to the food item during consumption
Solution Approach 1:
The package includes a removable portion defined by a line of disruption that is pre-configured to allow easy access to the food item during consumption. This preliminary design feature enables consumers to access the food without complex opening mechanisms, maintaining ease of operation while providing a structured approach to food access.
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 constructs effectively enhance browning and crisping of food items, provide stability for handling, and allow for convenient access during consumption by converting microwave energy into thermal energy and featuring removable parts for easy handling and access.
Implementation Method 1
A microwave energy interactive element overlies at least a portion of the interior surface. The microwave energy interactive element may comprise a susceptor, a foil, a segmented foil, or any combination thereof. In one example, the microwave energy interactive element converts at least a portion of impinging microwave energy into thermal energy.
Implementation Method 2
the microwave energy interactive element converts at least a portion of impinging microwave energy into thermal energy
Data Source
Figure 1A
Figure 1B~1C
Figure 1D~1E
AI summary
Various containers with an enlarged base for receiving a food item are disclosed. The containers may be formed from various sleeves for heating, browning, and crisping a food item. Blanks for forming such sleeves and containers also are disclosed. The blanks, sleeves, and/or containers may include a removable portion at least partially defined by a line of disruption.