Controlled heating of foodstuffs by microwave energy
First Claim
1. A multiple layer article of manufacture, adapted to be formed into a packaging structure in which a foodstuff may be heated by microwave energy to an edible condition, comprising:
- a layer of flexible electroconductive material supported on a substrate layer,said layer of flexible electroconductive material having a thickness which is normally substantially opaque to microwave radiation and having a plurality of elongate apertures extending wholly through the thickness of said electroconductive material layer and effective to generate thermal energy in said plurality of apertures when said article is exposed to microwave energy and the foodstuff is in contact with or proximate to said plurality of apertures,said plurality of apertures being sized and arranged in said layer of flexible electroconductive material to generate sufficient thermal energy to effect a desired surface browning of the foodstuff while permitting sufficient microwave energy to penetrate said layer of flexible electroconductive material through said plurality of apertures into the foodstuff to effect a desired degree of heating of the foodstuff, whereby the foodstuff may be provided in an edible condition, andsaid substrate layer being formed of microwave energy transparent material and being in adhered structural supporting relationship with said flexible layer of electroconductive material so that a packaging structure may be formed from said article in which said foodstuff may be positioned.
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Accused Products
Abstract
A novel structure for use in the microwave cooking of foodstuffs for consumption is described. The structure includes a layer of flexible electroconductive material normally opaque to microwave radiation and having a plurality of elongate apertures therethrough dimensioned to permit microwave energy to pass through to the interior of the foodstuff and to produce thermal energy at the surface of the foodstuff. Both a microwave shielding effect and a combined microwave energy heating and thermal energy heating effect are obtained, enabling close control of the manner and extent of microwave cooking of the foodstuff to be obtained. The layer of flexible electroconductive material is supported by and adhered to a substrate layer of microwave energy transparent material in a multiple layer article of manufacture adapted to be formed into a packaging structure in which a foodstuff may be heated by microwave energy to an edible condition.
297 Citations
33 Claims
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1. A multiple layer article of manufacture, adapted to be formed into a packaging structure in which a foodstuff may be heated by microwave energy to an edible condition, comprising:
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a layer of flexible electroconductive material supported on a substrate layer, said layer of flexible electroconductive material having a thickness which is normally substantially opaque to microwave radiation and having a plurality of elongate apertures extending wholly through the thickness of said electroconductive material layer and effective to generate thermal energy in said plurality of apertures when said article is exposed to microwave energy and the foodstuff is in contact with or proximate to said plurality of apertures, said plurality of apertures being sized and arranged in said layer of flexible electroconductive material to generate sufficient thermal energy to effect a desired surface browning of the foodstuff while permitting sufficient microwave energy to penetrate said layer of flexible electroconductive material through said plurality of apertures into the foodstuff to effect a desired degree of heating of the foodstuff, whereby the foodstuff may be provided in an edible condition, and said substrate layer being formed of microwave energy transparent material and being in adhered structural supporting relationship with said flexible layer of electroconductive material so that a packaging structure may be formed from said article in which said foodstuff may be positioned. - View Dependent Claims (3, 4, 5, 6, 7, 8, 9, 10, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33)
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2. The article of claim wherein said layer of flexible electroconductive material has a thickness of at least about 1 micron.
- 11. The article of claim wherein said plurality of apertures is arranged extending radially from the centre of the bottom wall of the dish and into the side walls of the dish to be engaged by the pot pie when located in the dish.
Specification