CN1735542A - 微波感受器包装材料 - Google Patents

微波感受器包装材料 Download PDF

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CN1735542A
CN1735542A CNA2003801082314A CN200380108231A CN1735542A CN 1735542 A CN1735542 A CN 1735542A CN A2003801082314 A CNA2003801082314 A CN A2003801082314A CN 200380108231 A CN200380108231 A CN 200380108231A CN 1735542 A CN1735542 A CN 1735542A
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food
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goods
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N·L·布兰肯贝克莱尔
C·－H·池
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EIDP Inc
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EI Du Pont de Nemours and Co
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Abstract

一种微波感受器材料包装制品或烤箱器皿，其含有把微波能转换为热的效率不同的感受器材料。

Description

微波感受器包装材料
                         发明领域
本发明的目标是一种适合以微波能均匀加热比萨饼或烤宽面条之类食物的含微波感受器材料的包装制品或烤箱器皿，其中通过使用感受器材料使一部分微波能转换为热。
                         发明背景
用微波能加热食物是常用的方法，特别在西方世界的厨房内。但是，与用热源如电或气加热食物相比，存在几个主要缺点。用微波能时存在两个主要问题，即某些食物表面烘焦不够和加热不大均匀。
美国专利2,830,162公开了通过在与食物接触的控制元件上施加电磁波能量来加热食物。
美国专利4,267,420公开了通过使用一种将部分微波能转换为热能的带涂层塑料薄膜控制微波传导性使食物烘焦和/或形成脆皮。
美国专利4,641,005公开了一种使用一薄层导电材料的食物容器，通过导电材料的加热使食物外表烘焦。
美国专利4,892,782公开了一种纤维微波感受器包装材料，包在食物周围以提高烘焦度和/或形成脆皮。
美国专利5,231,268公开了用微波能使食物烘焦或形成脆皮的方法：用一种隔热层和一层对应于被包装食物的位置印刷有不同厚度图案的感受器-油墨层。
美国专利5,349,168公开了感受器颗粒与封端剂颗粒相组合的可微波化包装组合物。感受器/封端剂/基体可以涂布成图案使一张片材上有不同的温度分布。图案可具有不同的感受器与封端剂之比，也可以具有不同厚度的涂料组合物，或两者兼而有之。
美国专利5,175,031公开了一种用于微波加热的层合片材。公开中所包括的图3、4和6示意了感受器材料区域之间的数条界线。
美国专利6,137,099公开了一种用于微波烹制的具有适合于至少部分包裹食物的感受器材料波纹状片材的包装。
在由Datta和Anantheswara编、2001年出版的Handbook ofMicrowave Technology For Food Applications的425～428页上，公开了微波在加热食物中的性能，包括食品在其自身下投下的“阴影”效应在内。这种阴影妨碍大量能量被反射来加热食物底部中心。
需要一种用于以微波能加热食物新的食物包装，使食物在边缘和内部都能被均匀加热。
                         发明概述
本发明的目标是一种含感受器材料的包装制品或烤箱器皿，包含一个支持将微波能转换为热的感受器材料的基底，其中：
(i)感受器材料表面的中心部分位于基底表面的中心以及
(ii)在等量照射微波能的基础上，与靠近感受器材料边缘的面积相比，包含感受器材料中心部分的相等面积把更多的微波能转换为热，其中，在自感受器材料中心区或自感受器材料中点至最外缘的延伸线上的至少一部分中，存在一个感受器材料效率的梯度。应该理解(a)用“等量照射微波能”仅为比较目的以及(b)比较的面积不重叠。
本发明还旨在提供一种含食物的包装制品，一种成形含食物包装制品的方法和一种用感受器材料加热食物的方法。
                         发明详述
本发明的总目标是允许以微波能以均匀的方式均匀地加热食品。虽然对于单独提供的部分微波加热能产生令人满意的结果，但随食物尺寸的增大，使用微波加热一般导致不均匀加热。本发明为加热大块食品，特别在加热后不能搅拌的食品中的这种不均匀性提供了一个解决办法。
在用微波能加热大块食品的过程中，认为存在一种能被描述为“阴影效应”的现象。不受任何理论的束缚，阴影效应可以比拟为照射物体的光源所投下的阴影。在用微波能加热食物的情况下，相信是因为波反复冲击食品底面时传播的波而发生了微波能的吸收。未吸收的微波部分从微波炉的底板上反射到食品上，朝食品中心部分的每次相继反射都导致能量减少。食物的最中心部分被认为处于阴影中，在阴影与非阴影区之间有一条界线。
在食物的质量或体积不太大的情况下，任何阴影效应，如果存在，都不会明显影响食物的均匀加热。但是，随食品质量的增大，就会发生不均匀加热。一个常见的例子是导致食品边缘烹过火，而中心部分欠火。
在本发明中，要使固体食品获得一定程度均匀加热的解决办法是，以尽量减小和克服非均匀加热的方式使用感受器材料。虽然由于阴影效应在阴影区与非阴影区之间存在一条界线，但本发明利用了自感受器材料表面区中心至该区外缘感受器材料效率的差别。正如本文所用“感受器材料效率”是指感受器材料把照射的微波能转换为热的能力。因此感受器材料效率的差别是在等量照射微波能和相等感受器表面积的基础上确定的。但要理解，作为实际操作方式，照射微波能会变化。
与上述阴影理论一致，在本发明的一个实施方案中，感受器材料效率在感受器材料中心区内可以是均匀的。然后，扩展到感受器材料外缘时，存在感受器材料效率逐渐减小的变化，其中不存在明显的界线。外缘是指感受器材料的外周。在本发明的另一个实施方案中，感受器材料效率的变化自感受器材料表面的中点至感受器材料的外缘递减。一般而言，感受器材料的表面将具有如圆形或矩形的几何构形。因此中点将存在于这种构形的表面。要理解，自感受器材料中心区或中点至外缘，材料表面效率的变化或梯度可以是均匀的，也可以是不均匀的。但是，要理解术语“梯度”不包括阶梯式变化，即一个感受器材料效率均匀的区域接着另一个材料效率均匀但较低的区域。
术语“感受器材料”，按其在微波技术中的常规定义使用，即，一种从微波吸收能量并将该能量转换为热能的材料。
感受器材料是众所周知的且包括如铝、锑、青铜、铬、紫铜、金、铁、镍、锡和锌等金属。金属常以带粘结剂的粉状或箔状形式存在或混合在聚合物薄膜内。其它导电材料也可用作感受器材料，如金属氧化物和石墨或炭黑形式的碳。这类感受器材料可单独使用，也可彼此组合使用。
感受器材料效率的差别可以通过在基底上使用感受器材料的多种技术获得。一种技术是使用不同厚度的同种感受器材料。其它技术包括改变感受器材料的量、使用不同的感受器材料和使两种或多种感受器材料彼此联用但比例不同。还有一种技术是使用不同量的干扰感受器把微波能转换为热的封端剂(blocking agent)。
在本食物包装中，感受器材料一般要放在一个允许微波能量穿过的基底上。用作感受器材料支持体的典型介电材料也同样适用。支持体对微波炉中所遇到的温度要具有热稳定性。虽然在有些情况下纤维素材料是适用的，但一般不如其它材料好。其它材料的实例包括玻璃纤维、聚酯、芳族聚酰胺、含氟聚合物、聚酰亚酰和酚醛。高温支持体的一个优选实施例是一种芳族聚酰胺，如以商品名Kevlar出售的芳族聚酰胺。在本发明的优选实施方案中，感受器材料覆盖整个基底表面或覆盖除基底边缘附近的面积以外的整个基底表面。
同时，对完整的食物包装，特别在微波炉内烹制时，食品的放置要使之接触或接近感受器材料。一般而言，感受器材料要在食品底下。然后，在食物不朝向感受器材料的表面要包围一层外包层(covering)。这种外包层是众所周知的，且包括在用微波能加热之前要除去的包层或在微波炉加热期间要留在原地的包层(带出气孔)。包层的一个实例是聚酯，如聚对苯二甲酸乙二醇酯。在烹制之前，食品可能需要冷却或冷冻，如众所周知的。
与以上提到的、通常为特定食物裁制的一次性使用材料的食物包装品相反，烤箱器皿常设计成可以对多种不同食物使用一段时间。这意味着除非为特定尺寸和形状的食物设计(例如一定直径和厚度的圆形比萨饼)，烤箱器皿的单块对食物尺寸和/或形状的大范围变化可能不是最佳的。尽管如此，烤箱器皿可设计成用于特定尺寸与形状，也可以设计成适应一定范围的形状和/或尺寸。这类烤箱器皿可以用传统技术由耐热的热固性或热塑性聚合物如熔点较高的液晶聚合物模塑而成。一般而言，热塑性聚合物或热固性聚合物要在模塑和交联之前与感受器材料混合。在一次模塑中，难以改变零件内感受器材料的浓度。但是，很容易改变零件的厚度，因此可以在含感受器材料的厚度上有一个变化。或者，也可以将单一厚度或不同厚度和/或感受器材料浓度不同的含感受器零件叠合在烤箱器皿内或作为烤箱器皿的一部分，以形成含感受器层的多个区(厚度不同)。这些层的一层或多层可呈楔形，使吸收微波辐射的能力的变化在与含感受器材料表面垂直的方向上渐变。用这种叠层法，有可能在一定程度上裁制能利用那件烤箱器皿的食物尺寸或形状的变化。对特定食物形状和/或尺寸的范围，裁制烤箱器皿的另一个方法是，具有不同尺寸和/或形状的烤箱器皿，以适应特定尺寸和/或形状范围。
在下列实施例中，所有份数和百分数都指重量，除非另有说明。
                         实施例1
A.感受器制备：
制备一个微波梯度感受器。所用的基底是一片30cm长、30cm宽、0.1mm厚的芳族聚酰胺纸(源自杜邦公司的4N710型)。首先用购自Paul N.Gardner Company的湿膜涂布器在该基底上涂布一层湿膜厚度为0.127mm(5密耳)的均匀底涂层。底涂层的组成是14.7％改性大豆蛋白(源自Bunge的Pro-cote 200)、1.1％甘油、0.74％氨和83.46％水。将涂好的片材在100℃烘箱内烘干15分钟。再涂布第二层微波相互作用油墨，以产生一个直径为15.2cm的半圆形油墨沉积，涂布的油墨朝圆心方向递增。微波相互作用油墨的组成(重量)是11.0％炭黑(源自Cabot的Black Pearl 4350)、10.1％大豆蛋白(源自Bunge的Pro-cote 2500)、4.4％表面活性剂(源自Uniquema的Tween 80)、1.0％氨、1.0％甘油、0.2％抗微生物剂(Proxel GXL)、0.05％抑泡剂(源自GE Silicones的Sag 770)和72.25％水。所用的涂布器是一个7.6cm宽的湿膜涂布器，间隙为0.051mm或2密耳(源自PaulN.Gardner Company的AP-SS324型)。将2块簿垫片放在该涂布器的一端(端A)，使间隙增加到0.145mm(5.7密耳)。由此产生一个具有自端A的0.145mm至另一端(端B)的0.051mm的梯度的湿膜间隙。半圆形油墨涂层的产生方法是让涂布器的端A不动同时旋转端B 180°。涂好的片材在100℃烘箱内烘干20分钟，然后使之冷却。
B.微波烹制试验：
将涂布了感受器的半圆形切割下来，用针扎针孔并放在900W微波炉内的一块仰拱多孔纸板上。将一个冷冻比萨饼(直径15.2cm的单客Tombstone Pizza，带过量奶酪)放在扎孔的半圆上，让带油墨面与比萨饼接触并允许以100％功率烹制4分钟。结果表明，在带感受器一面上脆皮均匀烘焦，而无感受器的一面根本未烘焦。
                 对比实施例2-铝感受器
在单客Tombstone Pizza上随带的铝感受器上用针扎针孔并放在900W微波炉内的一块仰拱纸板上(也扎孔)。将一块直径15.2cm的冷冻比萨饼(带过量奶酪的单客Tombstone Pizza)放在扎孔的半圆上，让铝化面与比萨饼接触并允许以100％功率烹制4分钟。烹制后所得结皮主要在边缘处烘焦。

Claims (30)

1.一种适合以微波能加热食物的制品，包含支持将微波能转换为热的感受器材料的基底，其中：
(i)感受器材料的中心部分位于基底支持表面的中心，以及
(ii)在等量照射微波能的基础上，与靠近感受器材料边缘的面积相比，包含感受器材料中心部分的相等面积把更多的微波能转换为热，其中，在自感受器材料中心区或自感受器材料中点至最外缘的延伸线上的至少一部分中，存在一个感受器材料效率的梯度。
2.权利要求1的制品，其是一种食物支持包装制品。
3.权利要求1的制品，其是一种烤箱器皿。
4.权利要求1的制品，其具有一个自感受器材料中心部分扩展至该材料外缘的感受器材料效率梯度。
5.权利要求4的制品，其中所述梯度包含感受器材料的不同厚度。
6.权利要求4的制品，其中所述梯度包含感受器材料的不同浓度。
7.权利要求4的制品，其中所述梯度包含封端剂的不同浓度。
8.权利要求4的制品，其中所述梯度同时包含感受器材料的不同厚度和不同浓度。
9.权利要求1的制品，其中所述感受器材料的面积包含一个圆。
10.权利要求1的制品，其中所述感受器材料的面积包含一个矩形。
11.一种加热食品的方法，包含使食品受微波能的作用，其中食物位于支持将微波能转换为热的感受器材料的基底上，其中：
(i)感受器材料的中心部分位于基底支持表面的中心，以及
(ii)在等量照射微波能的基础上，与靠近感受器边缘的面积相比，包含感受器材料中心部分的相等面积把更多的微波能转换为热，其中，在自感受器材料中心区或自感受器材料中点至最外缘的延伸线上的至少一部分中，存在一个感受器材料效率的梯度。
12.权利要求11的方法，具有一个自感受器材料的中心部分扩展至该材料外缘的感受器材料效率梯度。
13.权利要求12的方法，其中所述梯度包含感受器材料的不同厚度。
14.权利要求12的方法，其中所述梯度包含封端剂的不同浓度。
15.权利要求12的方法，其中所述梯度包含感受器材料的不同浓度。
16.权利要求12的方法，其中所述梯度同时包含感受器材料的不同厚度和不同浓度。
17.权利要求11的方法，其中感受器材料的面积包含一个圆。
18.权利要求11的方法，其中感受器材料的面积包含一个矩形。
19.权利要求11的方法，其中的食品是比萨饼。
20.权利要求11的方法，其中的食品是烤宽面条。
21.一种食物包装制品，它包含：
(a)支持把微波能转换为热的感受器材料的基底，其中
(i)感受器材料的中心部分位于基底支持表面的中心部分，以及
(ii)在等量照射微波能的基础上，与靠近该材料边缘的面积相比，包含感受器材料中心部分的相等面积把更多的微波能转换为热，其中，在自感受器材料中心区或自感受器材料中点至最外缘的延伸线上的至少一部分中，存在一个感受器材料效率的梯度，
(b)位于感受器材料上的食物，
(c)环绕不处于表面上的食物表面的包层。
22.权利要求21的食物包装制品，其中的食物是比萨饼。
23.权利要求21的食物包装制品，其中的食物是烤宽面条。
24.一种制造食物支持包装制品的方法，包括下列步骤：
(a)形成支持把微波能转换为热的感受器材料的基底，其中
(i)感受器材料的中心部分位于基底支持表面中心，以及
(ii)在等量照射微波能的基础上，与靠近感受器材料边缘的面积相比，包含感受器材料中心部分的相等面积把更多的微波能转换为热，其中，在自感受器材料中心区或自感受器材料中点至最外缘的延伸线上的至少一部分中，存在一个感受器材料效率的梯度，
(b)将食品放在感受器材料上以及
(c)在食物上包裹一层包层。
25.权利要求24的方法，还有一个冷冻食品的步骤。
26.权利要求24的方法，其中的食品是比萨饼。
27.权利要求24的方法，其中的食品是烤宽面条。
28.一种制造食物包装制品的方法，包括
(a)制备支持把微波能转换为热的感受器材料的基底，其中
(i)感受器材料的中心部分位于基底支持表面中心以及
(ii)在等量照射微波能的基础上，与靠近感受器材料边缘的面积相比，包含感受器材料中心部分的相等面积把更多的微波能转换为热，其中，在自感受器材料中心区或自感受器材料中点至最外缘的延伸线上的至少一部分中，存在一个感受器材料效率的梯度，
(b)将食品放在感受器材料上以及
(c)在食品上不朝向感受器材料的表面施加一层包层以环绕食物。
29.权利要求28的方法，其中的食物是比萨饼。
30.权利要求28的方法，其中的食物是烤宽面条。
CNA2003801082314A 2003-01-03 2003-12-31 微波感受器包装材料 Pending CN1735542A (zh)

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