Microwave Cooking Susceptor with Segmented Contact and Pivoting Base
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Solution Overview
Problem
Conventional microwave cooking of dough-containing food products leads to non-uniform heating, resulting in soggy textures due to preferential absorption of microwave energy and moisture accumulation, and existing packaging solutions are cumbersome and pose handling challenges.
Innovation Solution
A cooking apparatus with a susceptor surface that contacts a plurality of locations around greater than 180 degrees of the food product, utilizing the weight of the food to increase surface area contact and featuring a line of weakness for easy opening and cool handling, allowing for controlled moisture dissipation and uniform heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Area of moving object
If a planar food cooking platform is used, then the structure is simple, but the surface area contact between circular food product and susceptor is limited
Solution Approach 1:
The cooking apparatus is divided into a base and a removable susceptor platform that can be separated. The susceptor is segmented into multiple contact points arranged in a circular pattern, allowing it to conform to the curved surface of circular food products and maximize surface area contact while keeping each component relatively simple in structure.
Solution Approach 2:
The susceptor contact points are arranged in a three-dimensional circular configuration rather than a flat planar arrangement. This dimensional change allows the susceptor to contact the curved surface of circular food products at multiple points around the circumference, significantly increasing the contact surface area without requiring a complex overall structure.
2Adaptability or versatility
If multiple components are used in packaging, then functionality is enhanced, but assembly complexity and packaging material usage increase
Solution Approach 1:
The cooking apparatus combines multiple functions into a single integrated structure: the base provides structural support and susceptor retention, while the removable susceptor platform integrates the heating element and food contact surface. This merging reduces the number of separate components compared to traditional multi-part microwave packaging while maintaining enhanced functionality for various food types.
Solution Approach 2:
The cooking apparatus is designed with universal applicability to handle different food product shapes and sizes. The circular susceptor arrangement works effectively for both circular and rectangular food products, and the removable platform design allows adaptation for various cooking scenarios, providing multi-functionality without requiring multiple specialized components.
3Temperature
If the susceptor is directly exposed, then heat transfer is efficient, but handling safety is compromised due to high temperature
Solution Approach 1:
The susceptor is segmented into multiple contact points rather than a continuous exposed surface. This segmentation allows efficient heat transfer at each contact point while the gaps between segments reduce overall heat accumulation. The removable platform design further segments the hot susceptor from the handleable base structure.
Solution Approach 2:
The removable susceptor platform acts as an intermediary between the heat source and the food product. It concentrates heat transfer at specific contact points while its removable nature allows it to be separated from the base, which remains cool and handleable. This intermediary structure mediates between the need for efficient heat transfer and handling safety.
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 apparatus ensures more uniform cooking, crispness, and safe handling by maintaining greater surface area contact and facilitating controlled moisture release, addressing non-uniform heating and handling issues in microwave cooking of dough-containing products.
Implementation Method 1
the weight of the food product is used in conjunction with the configuration of the cooking apparatus to increase the surface area contact between the food product and the susceptor
Implementation Method 2
facilitating controlled moisture release
Data Source
AI summary
A cooking apparatus includes a susceptor surface configured to contact a plurality of locations around greater than 180 degrees of the circumference of the food product. Such contact provides for greater surface area contact between the food product and the susceptor for more uniform cooking and crispness. Further, the weight of the food product is used in conjunction with the configuration of the cooking apparatus to increase the surface area contact between the food product and the susceptor. A line of weakness is disposed along the base of the cooking apparatus to allow the side walls of the cooking apparatus to pivot about the line of weakness to open and close the apparatus to allow for insertion and/or removal of the food product. The construction of the cooking apparatus facilitates cool handling of the cooking apparatus after microwave cooking is complete.