초록 ▼

A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transm

A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. The shield layer of edible substance has properties selected in relation to the other food substance such that effective shielding is achieved which will reliably control the heating of the shielded food in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of the shield layer and the thermal masses of the shield layer and the other components, the amount of energy transmitted to the shielded food component and its final temperature can be effectively and reliably controlled.

대표청구항 ▼

A method of controlled microwave heating of a multi-component food product, said food product having at least two distinct components that are to be provided desired degrees of heating before consumption, said method comprising: (a) placing a food product in a microwave oven, said food product havin

A method of controlled microwave heating of a multi-component food product, said food product having at least two distinct components that are to be provided desired degrees of heating before consumption, said method comprising: (a) placing a food product in a microwave oven, said food product having at least two distinct components a first edible component and a second edible component in proximity to one another said food product having shield means associated therewith, said shield means shielding said first component during exposure of said food product to microwave radiation, said shield means including said second component, said second component being partially transmissive of incident microwave radiation with its thickness and dielectric properties having been selected to control the amount of transmitted microwave power to the first component and thereby control heating thereof to a preselected degree within a preselected time of exposure to microwave radiation, said second component has a shielding value just prior to exposure to microwave radiation in excess of about 70% of the first shielding inflection point value, and said second component has a free water content just prior to exposure to microwave radiation for consumption in the range of between about 20% and about 95% by weight of said second component; and (b) exposing said food product to microwave radiation for a time period sufficient to heat at least said second component thereby achieving a predetermined temperature differential range between said first and second components during said exposure to microwave radiation.