초록 ▼

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

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

대표청구항 ▼

A method of making a food product for heating in a microwave oven, said method including: (a) selecting at least one food product; (b) determining a time/temperature relationship range for said at least one food product to follow during heating in a microwave oven; (c) determining a temperature rang

A method of making a food product for heating in a microwave oven, said method including: (a) selecting at least one food product; (b) determining a time/temperature relationship range for said at least one food product to follow during heating in a microwave oven; (c) determining a temperature range for said at least one food product to be heated to within during exposure to microwave radiation; and (d) analyzing the performance characteristics of said at least one food product using interference analysis techniques and using results of said analysis to make an adjustment in said at least one food product whereby said at least one food product will generally heat within said time/temperature relationship range and reach a temperature generally within said temperature range.