Microwave Package Susceptor Segmentation for Uneven Heating

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Solution Overview

Problem

Household microwave ovens often result in uneven heating of food due to uncontrolled microwave frequencies, leading to overcooking of less energy-intensive food items while undercooking more energy-demanding items in multi-compartment trays.

Innovation Solution

A package design for solid state microwave ovens featuring a tray with a susceptor integrated at the bottom and thermal insulation between the susceptor and food, allowing for targeted heating by redirecting energy absorption to non-insulated compartments.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Use of energy by moving object

If a susceptor is placed directly in contact with food to heat it, then heat transfer efficiency is improved, but it becomes impossible to apply different heating levels to different food compartments

Engineering Contradiction:

Improveheat transfer efficiencyVSAvoiddifferentiated heating capability

Core Design Contradiction:

Use of energy by moving objectVSAdaptability or versatility

Solution Approach 1:

The susceptor is segmented into multiple independent elements, each corresponding to a specific compartment. This allows selective placement of susceptor elements under different compartments, enabling independent heating control for each food type while maintaining efficient thermal contact where needed.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The susceptor is applied selectively to specific compartments rather than uniformly across the entire tray. This local application allows different compartments to receive different heating intensities appropriate to their specific food requirements, with some compartments having susceptor contact and others having thermal insulation.

Inventive Principle:

Principle #3Local quality

2Ease of operation

If uniform heating is applied to all compartments, then heating simplicity is maintained, but different food items with different energy requirements cannot be cooked optimally

Engineering Contradiction:

Improveheating simplicityVSAvoidcooking precision

Core Design Contradiction:

Ease of operationVSManufacturing precision

Solution Approach 1:

The susceptor elements are pre-positioned in the tray during manufacturing, and food items are pre-placed in their respective compartments. This preliminary arrangement ensures that when the tray is heated, each food item automatically receives the appropriate heating level without requiring user intervention or complex programming.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The tray structure itself provides the heating differentiation through its built-in susceptor elements and insulation layers. The system serves itself by using the physical structure to automatically deliver different heating levels to different compartments, eliminating the need for external control mechanisms or user programming.

Inventive Principle:

Principle #25Self-service

3Adaptability or versatility

If thermal insulation is added between susceptor and food, then differentiated heating control is improved, but heat transfer efficiency to insulated compartments decreases

Engineering Contradiction:

Improveheating control precisionVSAvoidheat transfer efficiency

Core Design Contradiction:

Adaptability or versatilityVSUse of energy by moving object

Solution Approach 1:

The tray is divided into zones with different thermal characteristics - some compartments have direct susceptor contact for efficient heating, while others have thermal insulation for reduced heating. This segmentation allows the system to optimize heat transfer efficiency for each compartment based on its specific food requirements.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Thermal insulation layers act as intermediaries between the susceptor and certain food compartments. These intermediary layers control the rate and amount of heat transfer, allowing differentiated heating while still utilizing the susceptor as the primary heat source for the entire system.

Inventive Principle:

Principle #24Intermediary (Mediator)

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

Enables simultaneous and optimal cooking of different food items in the same package to their respective perfection temperatures, addressing the issue of uneven heating and overcooking in traditional microwave ovens.

Implementation Method 1

Microwave susceptors are materials that show a strong absorption of microwaves

Methodology Applied

Scientific EffectMicrowave absorption: Absorption (EM radiation)

Implementation Method 2

The purpose of susceptors is to heat up to temperatures up to 220° C. in the microwave oven

Methodology Applied

Scientific EffectDielectric heating: Dielectric Heating

Implementation Method 3

there is a thermal insulation between the susceptor and the food to be placed in the tray

Methodology Applied

Scientific EffectThermal insulation: Thermal Insulation

Data Source

PatentUS11161677B2Package for food product

Publication Date: 2021.11.02 SOCIETE DES PRODUITS NESTLE SA

AI summary

A package is configured for heating a food in a solid state microwave oven, and a method heats a food in a solid state microwave oven. Particularly, the package comprises includes a tray and a susceptor, and a thermal insulation is positioned between the susceptor and a food to be placed in the tray.