Microwave Susceptor Microapertures for Venting
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Solution Overview
Problem
Venting apertures in microwave energy interactive packages, which are typically physically punched, reduce the effective heating area and allow contaminants, leading to less uniform browning and crisping of food items and shorter shelf life.
Innovation Solution
A microwave energy interactive structure with microapertures, formed using a laser drilling process, allows moisture venting without compromising the structure's ability to convert microwave energy to heat, enhancing browning and crisping while maintaining the integrity of the package.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If physical holes are punched or cut through the susceptor to vent moisture, then moisture venting is achieved, but the effective heating area is reduced and browning uniformity deteriorates
Solution Approach 1:
The patent changes the critical parameter of aperture size from conventional large holes (millimeter scale) to microapertures (micrometer scale). This parameter change allows the apertures to be small enough not to significantly reduce the effective heating area and maintain browning uniformity, while still being sufficient to vent moisture during microwave heating.
Solution Approach 2:
The patent creates a porous structure in the susceptor by forming multiple microapertures throughout the material. This porous configuration provides distributed moisture venting pathways without creating large continuous openings that would compromise the heating surface area and browning quality.
2Ease of operation
If large venting holes are created in the susceptor, then moisture can escape, but contaminants can freely pass through and shelf life is reduced
Solution Approach 1:
By changing the aperture size parameter to the micro scale, the patent creates openings that are sufficient to allow moisture vapor to pass through during heating but too small to allow free passage of larger contaminant particles and microorganisms, thereby maintaining package integrity and extending shelf life.
Solution Approach 2:
The patent applies different functional qualities to different aspects of the aperture structure: the microapertures provide venting functionality while the surrounding intact susceptor material maintains barrier properties against contaminants, creating a localized solution that addresses both requirements.
3Ease of operation
If mechanically punched holes are used for venting, then moisture venting is achieved, but the structure's ability to convert microwave energy to heat is diminished
Solution Approach 1:
The patent changes the aperture dimensions to micro scale, which minimizes the total area removed from the susceptor while still providing adequate venting capacity. This parameter optimization maintains the susceptor's microwave absorption and heat conversion efficiency while achieving the necessary moisture venting function.
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 microapertures effectively transport moisture away from food items, improving browning and crisping uniformity and extending shelf life by maintaining the structure's heating performance.
Implementation Method 1
allows moisture to be vented away from the food item during heating
Implementation Method 2
moisture may be vented away from the food item in the form of vapor
Implementation Method 3
convert microwave energy to sensible heat
Data Source
AI summary
A microwave energy interactive structure comprises a layer of microwave energy interactive material supported on a polymer film. A plurality of microapertures extend through the layer of microwave energy interactive material and the polymer film. The microapertures have a major linear dimension of from about 0.05 mm to about 2 mm.