CN1735543A - 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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CN1735543A
CN1735543A CNA2003801082352A CN200380108235A CN1735543A CN 1735543 A CN1735543 A CN 1735543A CN A2003801082352 A CNA2003801082352 A CN A2003801082352A CN 200380108235 A CN200380108235 A CN 200380108235A CN 1735543 A CN1735543 A CN 1735543A
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food
susceptor material
goods
microwave energy
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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，其包含至少两个感受器材料的分立区，即感受器材料内区和感受器材料外区，在相等的内、外表面积和等量微波能照射的基础上，内表面具有把更多的微波能转换为热的能力。

Description

微波感受器包装材料
                     发明领域
本发明的目标是一种含微波感受器材料的包装制品或烤箱器皿，适合以微波能来均匀加热比萨饼或烤宽面条(lasagna)之类的食物，其中通过使用感受器材料把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，即某些食物表面缺少焦黄色和加热不大均匀。
美国专利2,830,162公开了通过在一个与食物接触的控制元件上施加电磁波能量来加热食物的方法。
美国专利4,267,420公开了通过使用将部分微波能转换为热的带涂层塑料控制微波传导来使食物被烘焦和/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被烘焦。
美国专利4,892,782公开了一种纤维微波感受器包装材料，包在食物外面以增加烘焦度和/或形成发脆。
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5,231,268公开了用微波能使食物被烘焦或形成脆皮的方法：使用一种隔热材料和一种对应于被包装食物位置印刷有不同厚度的感受器-油墨层图案。
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包装组合物。感受器/封端剂/基体可以施用成图案，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6,137,099公开了一种用于微波烹制的适合于至少部分包裹在食物周围的感受器材料波纹状片的包装。
在Datta和Anantheswara编、2001年出版的Handbook ofMicrowave Technology For Food Applications，425～428页上，公开了微波在加热食物中的行为，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品的中央底部。
需要有一种新的食物包装来用微波能加热食物，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，包含支持把微波能转换为热的感受器材料的基底。本发明的改进是在第一区和第二外区中都使用了感受器材料，其中第二区至少基本包围第一区，以及其中，在第一与第二区之间存在一条界线，且要求第一与第二区完全被感受器材料所覆盖。要求(在等表面积和表面上受等量照射微波能的基础上)与第二区相比，第一区含有的感受器材料能将更多的微波能转换为热。要理解，用“等表面积”和“受等量照射微波能”只是为了比较。
另外，本发明的目标是一种含食物的包装制品，一种形成含食物包装制品的方法以及一种使用感受器材料加热食物的方法。
                     发明详述
本发明的总目标是要用微波能均匀加热食品。虽然对于单份食物，微波加热能产生令人满意的结果，但是随食物尺寸的增大，微波加热一般导致不均匀加热。本发明要为在加热较大食物，特别在加热后不能搅拌的食品时的这种不均匀性，提供一个解决办法。
在用微波能加热大食品的过程中，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光源照射物体时投下的阴影。在用微波能加热食物的情况下，相信发生微波能的吸收是因中微波反复冲击食品底表面传播的波。未吸收的微波部分从微波炉的底板反射到食品上，而朝食品中心部分的每次相继反射都使能量减少。认为食物的最中心部分处于阴影中，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，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物边缘过烹，而中心部分欠火。
在本发明中，为了使固体食品获得一定程度均匀加热的解决办法是使用具有特定外形的感受器材料，这一点将在下文更详细地阐述。
术语“感受器材料”按其在微波技术内的一般定义使用，即是一种从微波吸收能量并将该能量转换为热的形式的材料。
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末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。这类材料除了单独使用外，还可彼此组合使用。
但是，本发明中最关键的是要用两个分立区的感受器材料，在两个分立区即第一(内)区和第二(外)区之间有一条界线。在本发明中，第二感受器材料区至少基本包围第一内区。术语“基本包围”是指第一区未被完全包围。例如，不完全的包围可能因制造的考虑而存在。但是，优选第二区完全包围第一区。同时，在一个优选方式中，两区将具有相同的构形，如都是圆形或矩形(例如带圆边)。
要理解，正是在本发明范围内，感受器材料能形成第一(内)区和第二(外)区之间的桥。这样的感受器桥不被认为是必需的，但在某些情况下可以存在，例如为了便于制造。优选在两个分立区之间有一条完整的界线。
同时也应理解，可以存在两条或多条界线。例如，有两条界线时，就会在第一(内)区与第二(外)区之间存在感受器材料的中间区(与前述术语一致)。
在第一与第二区内可使用不同类型的感受器材料。同时，正是在本发明范围内，同一感受器材料在两区内可都使用。例如，在两区之一内，可以在感受器材料中加入封端剂(blocking agent)(干扰微波能转换为热)，而在另一区没有封端剂且微波能转换为热的效率更高。同时，在两区内也可以使用相同的感受器材料但在内区更厚或更浓。
直接可认识到的是，感受器材料区的不同加热也依赖于被加热食物的质量和体积。最佳内、外感受器材料的面积和浓度可通过尝试误差法确定。
此外，与前面提到的阴影效应理论一致，相信在加热某些食物和/或以特定微波炉构型加热时，食物上至少另外区域比相邻区的受热少得多。这类加热的减少被认为是由于一个或多个二级阴影效应造成的。因此，正是在本发明范围内，存在不止一条感受器材料界线。
要理解，正是在本发明范围内，感受器材料无需以均匀厚度存在于内区和外区。例如，通过在基底上印刷感受器材料，有可能以不均匀方式涂布内区或外区，但使内区含有更大体积的感受器材料(以等表面积为基础)。但是，按本发明的要求，在内、外感受器区之间要存在一条界线。
为说明在内、外区内使用不同的感受器材料，描述本发明的3个实施方案。在第一实施方案中，一片感受器材料的中心部分被移去并代之以微波能→热转换效率更高的感受器材料。在第二实施方案中，一片感受器材料并未移去中心部分，但在中心部分要涂布或接触一种微波能→热转换效率更高的感受器材料。在第三实施方案中，要在一片感受器材料边缘部分附近涂布一种微波能→热转换效率更低的感受器材料。
在本发明的一个优选方式中，感受器材料的内区位于中央，而感受器材料的外区位于边缘。如果要用微波能加热的食物是圆形的，则优选方式是使两个感受器材料区都以圆形存在，且要使内区与外圆边之间等间距。以类似方式，如果要加热的食物是矩形的，则感受器材料是矩形的(带圆边)，且要使内区与外缘之间等间距。
在美国专利公开5,175,031中，在感受器材料邻区之间存在一条界线，如图3、4和6所示。但是据该专利公开，感受器的最大加热量应发生在当食物的放置使食物侧面有较少的感受器加热量时。该专利未公开“阴影效应”。
美国专利公开5,175,031通过含有已印刷感受器材料区和未印刷空白区(由格栅线包围的圆形或方形)来减少感受器的加热量。相反，本发明要求第一区和第二区(被界线分开)完全被感受器材料所覆盖。认为完全覆盖导致更均匀的加热和/或更均匀地控制食物特定区的加热的应用。
在本食物包装中，感受器材料一般要放置在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同样也适用。支持体在微波炉内所遇到的温度下具有热稳定性。虽然在有些情况下纤维素材料是适用的，但它通常不如其它材料好。其它材料的实例包括玻璃纤维、聚酯、芳族聚酰胺、氟化聚合物、聚酰亚胺和酚醛。高温支持体的一个优选实例是一种芳族聚酰胺如以商品名Kevlar出售的芳族聚酰胺。
同时，为完整的食品包装，特别在微波炉内烹制时，食品的放置要使之接触或靠近感受器材料。一般而言，感受器材料要放在食品底下。然后，外包层(covering)在食物不朝向感受器材料的表面上环绕。这种外包层是众所周知的，且包括在用微波能加热前除去的包层或在微波炉加热期间留在原地的包层(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、通常为特定食品裁制的一次性使用材料的食物包装品相反，烤箱器皿常设计成对多种不同食品使用一段时间。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)，单件烤箱器皿对大范围变化的食物尺寸和/或形状不可能是最佳的。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的形状和/或尺寸范围。这类烤箱器皿可以用传统技术从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，在这类烤箱器皿中，感受器要在熔体模塑前先熔体混合进一些热塑性聚合物或在模塑与交联之前先与热固性聚合物混合。在一次模塑中，可能难以改变零件内感受器的浓度。但是，可以很容易地改变零件的厚度，所以，在含感受器材料的厚度上可能有一个台阶变化(或界线)。或者，也可以将单一厚度或不同厚度和/或感受器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，以在烤箱器皿内形成一条或多条界线。用叠合的方法，有可能在一定程度上裁制适用于那件烤箱器皿的食物尺寸或形状的变化。为特定范围的食物形状和/或尺寸裁制烤箱器皿的另一个方法是，备有多种不同尺寸和/或形状的烤箱器皿以适合于尺寸和/或形状的特定范围。
为进一步说明本发明，特提供下列实施例。
                    实施例1
通过将两个元件组合成一个感受器体系制成微波感受器。元件A的制备是将一个圆形市售铝感受器(直径12.7cm)切成中心有一个7.6cm孔的环形。元件B是一个直径5.1cm的圆形聚酰亚胺薄膜，充有炭黑(杜邦的KAPTONXC)，其表面电阻率为60Ω/sq.。两个元件都打有直径小于0.5mm的多个小孔。该感受器体系的组装方法是将元件B放在元件A的中心。为了把元件B提升到与元件A大约相同的高度，要切割两个直径5.1cm的芳族聚酰胺纸圆片并垫在元件B的下面。将整个组装件放在900W Emerson微波炉内的一块仰拱的多孔纸板上，使该组装件升离炉底板。将一块Tombstone Deep Dish Microwaveable冷冻比萨饼(12.7cm直径)放在该组装件上，并以高档烹制该比萨饼4分钟。
该比萨饼上与元件A接触的部分被均匀地烘焦，而且与元件B接触的部分也有50％以上被烘焦。结皮脆而酥。面层边缘处略过火，中间略欠火。
对比实施例2
将一块市售感受器(直径12.7cm)放在一块仰拱的多孔纸板上。将一块Tombstone Deep Dish Microwaveable比萨饼(直径12.7cm)放在该感受器上并放进900W Emerson微波炉。烹制该比萨饼3分钟，这时面上看上去已熟。
该比萨饼的结皮外缘略被烘焦。约有10cm直径的圆未被烘焦，约6.4cm直径的部分是半透明生面团(欠火)。结皮耐嚼且不脆。

Claims (31)

1.一种适合以微波能加热食物的制品，包含支持把微波能转换为热的感受器材料的基底，其中所做的改进包括存在于两个分立区的感受器材料，即
第一区和
第二区，
其中，在第一区与第二区之间存在一条界线，第一区至少基本上被第二区包围，且要求第一与第二区完全被感受器材料所覆盖，以及
其中，在等表面积和等量微波能照射其表面的基础上，与第二区相比，第一区把更多的微波能转换为热。
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，其中的第二区完全包围第一区。
5.权利要求1的制品，其中与第二区的边缘部分相比第一区位于中心。
6.权利要求1的制品，其中第一区和第二区都是圆形的。
7.权利要求1的制品，其中第一和第二区都是带圆边的矩形。
8.权利要求1的制品，其中第二区在中心部分有一个开口。
9.权利要求1的制品，其中第一区与第二区在中心部分接触。
10.权利要求1的制品，其中第二区与第一区在第一区边缘附近接触。
11.权利要求1的制品，其中第一区与第二区的感受器材料不同。
12.权利要求1的制品，其中第一区与第二区的感受器材料相同，且第一区内的感受器材料比第二区内的感受器材料厚。
13.权利要求1的制品，其中第一区与第二区的感受器材料相同，且第一区内感受器材料的浓度高于第二区内感受器材料的浓度。
14.权利要求1的制品，其中第一区与第二区的感受器材料相同，且第二区内的感受器材料含有一种封端剂。
15.权利要求1的制品，其中第一区和第二区的感受器材料相同，且第一区的感受器在其表面区内包括至少一条界线。
16.一种加热食品的方法，包括使食品受微波能作用，其中该食物受存在于两分立区内的感受器材料的支持，
第一区和
第二区
其中在第一区与第二区之间有一条界线，第一区至少基本上被第二区包围，且要求第一与第二区完全被感受器材料所覆盖，且
其中在等表面积和等量微波能照射其表面的基础，与第二区相比，第一区把更多的微波能转换为热。
17.权利要求16的方法，其中第二区围绕第一区。
18.权利要求16的方法，其中的食品是比萨饼。
19.权利要求17的方法，其中食品是烤宽面条。
20.一种食物包装制品，包含
(a)基底
(b)位于基底上的感受器材料，该感受器材料存在于两个分立区内：
第一区和
第二区，
其中在第一区与第二区之间存在一条界线，第一区至少基本被第二区包围，且其中在等表面积和等量微波能照射其表面的条件下，与第二区相比，第一区把更多的微波能转换为热，且要求第一和第二区完全被感受器材料所覆盖，
(c)位于感受器材料上的食物，以及任选地
(d)围绕食物表面的包层。
21.权利要求20的食物包装制品，其中的第二区包围第一区。
22.权利要求20的食物包装制品，其中的食物是比萨饼。
23.权利要求20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)在基底上施加感受器材料，它存在于两个分立区：
第一区和
第二区，
其中在第一区与第二区之间存在一条界线，第一区至少基本上被第二区包围，且要求第一与第二区完全被感受器材料所覆盖，以及其中，在等表面积和等量微波能照射其表面的条件下，与第二区相比，第一区把更多的微波能转换为热，
(b)将食品放在感受器材料上，
(c)对食品实施包覆。
25.权利要求24的方法，其中的第二区包围第一区。
26.权利要求24的方法，还有一个冷冻食品的步骤。
27.权利要求24的方法，其中的食品是比萨饼。
28.权利要求24的方法，其中的食品是烤宽面条。
29.一种制造食物包装制品的方法，包括：
(a)在基底上施加一层感受器材料，使感受器材料存在于两个分立区内：
第一区和
第二区，
其中在第一区与第二区之间存在一条界线，第一区至少基本上被第二区所包围，且要求第一区和第二区完全被感受器材料所覆盖，以及其中，在等表面积和等量微波能照射其表面的基础，与第二区相比，第一区把更多的微波能转换为热。
(b)将食品放在感受器材料上，
(c)在不朝向感受器材料的表面上施加一包层以环绕食品。
30.权利要求29的方法，其中的食物是比萨饼。
31.权利要求29的方法，其中的食物是烤宽面条。
CNA2003801082352A 2003-01-03 2003-12-31 微波感受器包装材料 Pending CN1735543A (zh)

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