摘要:
Methods are generally described herein for structuring food for microwave heating. In some examples, food with high dielectric loss factor is dispersed in a matrix of foods with low dielectric loss factors to promote uniform heating and efficient heating. In other examples, microwave susceptors are sandwiched between layers of food and attached to a handle whereby said microwave susceptors can be removed by pulling on the handle after microwave heating.
摘要:
A system and method for thermally expanding a product submerged in heating medium located in an internal compartment of a microwave oven. The heating medium is subjected to low doses of micro-radiation in order to become heated and thermally expand the encapsulated product.
摘要:
A system and method for thermally expanding a product submerged in heating medium located in an internal compartment of a microwave oven. The heating medium is subjected to low doses of micro-radiation in order to become heated and thermally expand the encapsulated product.
摘要:
A system and method for thermally expanding a product submerged in heating medium located in an internal compartment of a microwave oven. The heating medium is subjected to low doses of micro-radiation in order to become heated and thermally expand the encapsulated product.
摘要:
A water vapor generating device is designed to be introduced in a container for heating or cooking food products with microwaves. The device includes a package or a bag made of a material that is at least partly porous or permeable to water vapor. The package contains a gel capable of rapidly absorbing the microwaves. The gel includes one part by weight of hydrocolloid corresponding to its dry form, per at least 10 parts by weight of water.
摘要:
Disclosed are ceramic oxide gels (sometimes also referred to as hydrated oxides, and especially xerogels, compositions which are useful in the formulation and fabrication of microwave susceptors for disposable packages for the microwave heating of food items. The compositions include novel microwave absorbing ceramic gel material doped with common salt and a binder. The gel forming materials include alumina, silica, mullite and mixtures thereof. The compositions essentially comprise about 17% to 35% bound water. Preferred materials are xerogels, i.e., ceramic gels dried so as to have a free moisture content of about 0.1% to 10%. The compositions provide good heat generation and a predeterminable upper temperature limit. The materials are common and inexpensive. The compositions can additionally include common salt as a temperature profile moderator.
摘要:
Packaging material includes microwave interactive material and is automatically reconfigurable for selectively controlling transmission of microwave energy through the packaging material. The packaging material is configured to vary, as a function of time, a ratio of microwave energy transmitted through the packaging material. The packaging material is configured so that the microwave energy is automatically selectively transmitted in different ratios.
摘要:
An improved package for heating dry food products is provided. The present invention allows a dry food product to be heated in a microwave oven. The package has barrier properties and at least a portion of an outer surface that is water absorbent, so that the food package may be wetted prior to being heated in the microwave in order to prevent burning of the food products inside.
摘要:
An automated, on-demand baking system including a computer controllable injector configured to be operative to programmably inject liquid baking ingredients through a wall of and into a mixing, baking and dispensing container, a computer controllable rotator configured to be operative to programmably rotate the mixing, baking and dispensing container containing baking ingredients, thereby mixing the baking ingredients into a dough, a heating generator operative to cause baking of the dough in the mixing, baking and dispensing container and a controller operative to govern the operation of the computer controllable injector, the computer controllable rotator and the heating generator.
摘要:
An improved package for heating dry food products is provided. The present invention allows a dry food product to be heated in a microwave oven. The package has barrier properties and at least a portion of an outer surface that is water absorbent, so that the food package may be wetted prior to being heated in the microwave in order to prevent burning of the food products inside.