EP0348156A2 - Chauffage à micro-ondes - Google Patents

Chauffage à micro-ondes Download PDF

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Publication number
EP0348156A2
EP0348156A2 EP89306233A EP89306233A EP0348156A2 EP 0348156 A2 EP0348156 A2 EP 0348156A2 EP 89306233 A EP89306233 A EP 89306233A EP 89306233 A EP89306233 A EP 89306233A EP 0348156 A2 EP0348156 A2 EP 0348156A2
Authority
EP
European Patent Office
Prior art keywords
container
stand according
microwave
undersurface
substance
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP89306233A
Other languages
German (de)
English (en)
Other versions
EP0348156A3 (fr
Inventor
Bryan Cobley Hewitt
Melville Douglas Ball
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rio Tinto Alcan International Ltd
Original Assignee
Alcan International Ltd Canada
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Alcan International Ltd Canada filed Critical Alcan International Ltd Canada
Publication of EP0348156A2 publication Critical patent/EP0348156A2/fr
Publication of EP0348156A3 publication Critical patent/EP0348156A3/fr
Withdrawn legal-status Critical Current

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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6491—Aspects related to microwave heating combined with other heating techniques combined with the use of susceptors
    • H05B6/6494—Aspects related to microwave heating combined with other heating techniques combined with the use of susceptors for cooking
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3437—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within specially adapted to be heated by microwaves
    • B65D2581/3439—Means for affecting the heating or cooking properties
    • B65D2581/344—Geometry or shape factors influencing the microwave heating properties
    • B65D2581/3441—3-D geometry or shape factors, e.g. depth-wise
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3437—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within specially adapted to be heated by microwaves
    • B65D2581/3486—Dielectric characteristics of microwave reactive packaging
    • B65D2581/3494—Microwave susceptor

Definitions

  • This invention relates to improvements in the heating of substances in a microwave oven. While the substances most commonly heated will be foodstuffs, and the examples below will therefore relate to foodstuffs, the present invention is not limited in this respect and can be used for heating other substances.
  • the microwave energy can enter through the top, bottom and sides of the container. This is similar to the situation encountered during conventional oven cooking (or heating). With normal microwave foil containers the microwave energy can only enter through the top (food surface).
  • Prepared foods are commonly reheated in a cooking utensil on a stove top.
  • One characteristic of this type of reheating is that the heat enters the food through the bottom of the container/utensil.
  • Heating the food from the bottom offers some advantages, as a result of the heat transfer mechanisms that take place.
  • the food in contact with the base heats and becomes less dense. This provides a driving force for convective transport, the warm food rising and being replaced by cooler food from nearer the surface. The extent of this convection depends on the viscosity of the food.
  • bubbles of steam nucleate at or near the base and rise through the food. This transfers heat throughout the food as well as agitating the product.
  • the present invention seeks to minimise this difficulty, and in particular, to provide an arrange­ment in which the food product (or other substance) is not only heated at its undersurface (although not necessarily only at its undersurface), but is also heated more rapidly and/or more uniformly across its lateral dimensions.
  • the present invention provides a stand for use with a container having at least one portion transparent to microwave energy including a bottom on which there is supported an undersurface of a substance to be heated.
  • the stand comprises means for modifying the microwave field pattern to which the container is exposed, and means for supporting the container spaced above said field modifying means so that the undersurface of the substance is maintained at a predetermined distance from said field modifying means.
  • the modifying means takes the form of means for generating a modified microwave field pattern having at least one mode of microwave energy of higher order than the fundamental modes of such energy.
  • Higher order mode generating means are known per se . See, for example, R. Keefer Canadian patent application Serial No. 485,142 filed June 25, 1985 (U.S. patent application Serial No. 878171 filed June 25, 1986 and European patent application No. 86304880 filed June 24, 1986 and published December 30, 1986).
  • Such higher order mode generating means may take the form of one or more electrically conductive plates (or apertures in an electrically conductive sheet) arranged in a symmetrical planar array. Examples of such structures are discussed below.
  • mode is used in the specification and claims in its art-recognised sense, as meaning one of several states of electromagnetic wave oscillation that may be sustained in a given resonant system, each such state or type of vibration (i.e. each mode) being characterised by its own particular electric and magnetic field configurations or patterns.
  • the fundamental modes of the container and body are characterised by an electric field pattern (power distribution) confined or concentrated around the edge of the container (as viewed in a horizontal plane), these fundamental modes predominating in a system that does not include any higher order mode-generating means.
  • the fundamental modes are defined by the geometry of the container and the contained body of material to be heated.
  • a mode of a higher order than that of the fundamental modes is a mode for which the electric field pattern (again, for convenience of description, considered as viewed in a horizontal plane) is concentrated around the periphery of an area smaller than that circumscribed by the electric field pattern of the fundamental modes.
  • Each such electric field pattern may be visualised, with some simplification but nevertheless usefully, as corresponding to a closed loop in the horizontal plane.
  • the modifying means may take the form of means for enhancing the coupling of microwave energy into the undersurface of the substance to be heated.
  • Such coupling enhancement means are more fully described below.
  • the container may have some portions that are reflective of microwave energy.
  • the transparent portions will be principally constituted by the bottom of the container.
  • the lid and side walls of the container can be reflective of the microwave energy, while the bottom is transparent to such energy, so that all the energy enters the food by its undersurface.
  • it will be convenient to allow some of the microwave energy to enter the food through areas other than the undersurface and such an arrangement is not excluded by the present invention.
  • some foods such as baked goods, or those having a surface layer needing to be melted, e.g.
  • the container lid can be microwave transparent, or can simply be removed during the heating process. Nevertheless, in the preferred embodiments of the invention, the majority of the microwave energy will enter through the undersurface of the container to maximise the bottom heating effect, the advantages of which have been discussed above.
  • the invention does not exclude the possibility that may be desirable in some instances, namely that parts of the bottom of the container, for example the peripheral edge of such bottom, can be shielded, so as to concentrate the microwave energy in the central portion of the undersurface of the substance being heated.
  • the stand can include upwardly projecting metallic parts that shield these lateral edges, thus avoiding the need for the container itself to have reflective side walls.
  • the container will have a flat bottom, the field modifying means will be planar, and the supporting means will be so dimensioned as to support this flat bottom in a plane parallel to the field modifying means.
  • the container bottom and the field modifying means are maintained uniform throughout the lateral dimensions of the container.
  • the invention also consists of the assembly of a stand as described above and a container for holding the substance to be heated.
  • This assembly can consist of two separate elements that are brought together for use, with the stand being available for re-use with the same or another container. Alternatively, these two elements can be joined together and sold as a single assembly, either for single or multiple use. For multiple use the assembly will constitute a permanent cooking vessel.
  • the shape of the container may be that of a conventional tray in which frozen food is commonly sold, i.e. a relatively shallow, rectangular or round tray with a flat bottom, side walls and a flat removable lid.
  • a conventional tray in which frozen food is commonly sold i.e. a relatively shallow, rectangular or round tray with a flat bottom, side walls and a flat removable lid.
  • bottom heating is that the normal limitations on product depth are much less important. Since other heat transfer mechanisms (convection, steam bubbles) are being encouraged, deeper loads (similar to those which would be used in a stove top saucepan) can be satisfactorily dealt with. This represents a real advantage. It is also worth noting that microwave heating from the bottom will be better than normal stove top heating, because the penetration of the microwave heating obviates the need to stir the product. In normal stove top cooking, the heat energy is transferred to the food through the base by conduction.
  • Rapid heating of the food normally requires the temperature of the base of the utensil to be raised to a high temperature.
  • low power settings can be used (which extend the heating time) or, alternatively, the food must be stirred frequently (for viscous foods).
  • a method of heating a substance by microwave energy comprising the steps of confining such substance in a partially shielded container that is of such a nature that at least some and preferably the majority of the energy enters the substance through its undersurface, while modifying the microwave field pattern by means located a predetermined distance below such undersurface to enhance the coupling of microwave energy into such undersurface and/or to improve the uniformity of heating in the lateral dimensions.
  • Figures 1 and 2 show a container 10 having a bottom 12 of a suitable microwave transparent material, e.g. fibreboard or a plastic material, side walls 14 of metal foil or of a laminate containing metal foil 15, and a lid 16 also of metal foil or of a fibreboard laminate including metal foil 17, the lid being held in place by a fold down rim 18.
  • the design of the lid and rim is such that there is no possibility of arcing.
  • a food load 20 is supported in the container with its undersurface 21 on the bottom 12.
  • This container 10 can be circular, rectangular, or any other convenient shape in plan view. In Figures 1 and 2, it has been assumed that the container 10 is circular.
  • Figure 2A shows a rectangular stand for a rectangular container.
  • the cooking assembly includes a stand 22 on which the container 10 is designed to be seated, such stand 22 consisting of a base 24, side walls 26 and a rim 28 with an inwardly sloping portion 30, all made of a microwave transparent material.
  • the base 24 is formed with either a continuous peripheral depression or a series of such depressions forming feet 25 that serve to elevate the base 24.
  • a plate 32 of conducting material e.g. aluminium, that will serve to modify the microwave field pattern and generate the higher order modes.
  • the plate 32 is circular; in Figure 2A it is rectangular.
  • the dimensions of the stand 22 are such that the spacing S between the undersurface 21 of the food load 20 and the upper surface of the plate 32 is set at an optimum value for the conditions. The choice of the value for this spacing S is discussed below. Since the undersurface of the food into which the microwave energy is being propagated lies in continuous contact with the bottom 12 of the container, this spacing S is uniform across the lateral dimensions X and Y of the container.
  • the stand 22 may be a re-usable kitchen appliance that is constructed of a sturdy plastic or glass, or it may be a more cheaply made disposable element that is sold with the container 10 either as a separate item to be assembled in the oven or as a fixture secured to the bottom of the container 10.
  • the size and arrangement of the plate 32 centrally of the base 24 in Figures 1 and 2, is similar to arrangements of conducting plates shown in the Keefer patent application referred to above. If it is preferred to generate still higher order modes of microwave energy at the bottom 12 of the container, an array of a larger number of smaller plates 34 can be provided on the base 24′ of a modified stand 22′ shown in Figures 3 and 4 and designed for use with a rectangular container, this array of plates 34 being generally similar to that shown mounted on a container lid in Figure 10B of said Keefer patent.
  • This latter arrangement is well suited to the heating of relatively shallow food loads, since the higher order modes may not penetrate as far into the food load as the fundamental modes. On the other hand, they achieve enhanced uniformity of heating across the lateral dimensions of the container.
  • an array of plates such as the plates 34
  • Figure 4A shows a suitable array of apertures 36 in a conductive plate 38 on the base of a stand 22 ⁇ , or the whole stand may be conductive, e.g. made of aluminium.
  • Figure 5 shows a further modification in which a stand 22 made of aluminium has upwardly extended sloping end and side walls 27, and a base 39 containing apertures 36.
  • a container 11 with a food load 20 has end walls 13 that nest snugly within the walls 27 to support the container with its bottom 12 and hence the undersurface 21 of the food load a predetermined distance S above the base 39.
  • the container 11 has a lid 16.
  • the metallic walls 27 of the stand provide lateral shielding for the food load, so that the container 11 can be made entirely of a microwave transparent material.
  • the lid 16 may be metallic, if top shielding is required, or microwave transparent, if such shielding is not required, or some combination thereof, if partial shielding is required.
  • Figure 6 shows an application of a somewhat similar construction, as applied to a re-usable cooking vessel 41 made of glass with a metallised outer surface layer 43 having apertures 45 in the portion 47 thereof that extends across the bottom surface of the bottom portion 49.
  • This bottom portion 49 of the utensil 41 is relatively thick compared to its sides whereby to provide the necessary spacing S′ between its upper bottom surface that supports the undersurface of the food load (not shown) and its bottom surface 47.
  • Figure 7 shows an alternative arrangement in which a stand 40 consists of a flat base 42 supporting four posts 44 on which the container 10 is placed. Conductive plates 46 are located on the upper surface of the base 42 for generating the higher order modes.
  • Figure 8 shows another construction of stand 50 made of a solid plastic or glass slab 52 on the upper surface of which the container 10 will be placed. Legs 54 hold the slab 52 above the oven floor, and conductive plates 56 are secured to the underside of the slab 52.
  • Figures 9A and 9B show how the tests reproduced in Figures 10 and 11 were conducted.
  • four temperature probes A, B, C, D were inserted into the food load 20, approximately centrally of both lateral dimensions of the container, and at varying depths, probe A being nearest the undersurface of the food and probe D nearest the top surface.
  • Figure 9B shows the locations of four temperature probes C, E, F, G inserted into the food load, all at the same depth, i.e. at approximately one quarter depth, and respectively located at approximately the centre, the left end, the right end and the side (located at the back when placed in the microwave oven) of the container.
  • Figure 10(a) shows the temperatures measured by probes A-D when heating a load of about 680 grams of canned beef and vegetable stew for 15 minutes in a 700 watt microwave oven in a conventional circular foil container, i.e. one having the following dimensions: outside top diameter 181 mm; inside top diameter 171 mm; bottom diameter 140 mm; slant depth 38 mm; and capacity 796 ml.
  • Figure 10(b) shows the same experiment when conducted in a similar container modified to make the lid and sides microwave reflective and the bottom microwave transparent, and mounted on a stand as shown in Figure 2 having a single circular aluminium plate 32 with a diameter of 55 mm.
  • Figures 11(a) and (b) respectively show the readings obtained from probes C, E, F and G in a rectangular container having the following dimensions: outside top 146 x 121 mm; inside top 130 x 105 mm; bottom 115 x 89 mm; slant depth 38 mm; and capacity 455 ml.
  • the first test was conducted with a microwave transparent base, but no higher order mode generating stand (Figure 11(a)), and then with such stand ( Figure 11(b)).
  • the load was about 400 grams of a frozen chili-con-Carne product.
  • Figure 11(a) shows that the outer regions of the product had thawed and heated to an acceptable temperature (60 o C) in nine - ten minutes, while the central region was still frozen until after about eleven minutes had elapsed. Acceptable temperatures were not achieved in the central region until after about 15 minutes. It should be noted that, at this time, some regions around the edge of the container had been boiling for about five minutes, which is undesirable. The erratic temperature variations during the rapid heating part of the curves are indicative of turbulence caused by bubbles of steam rising through the product.
  • the heating behaviour obtained is very different.
  • the mode generating device in this case was a single foil block as shown in Figure 2A, the block being rectangular, 55 x 30 mm.
  • the centre region thawed and heated in a much shorter time than before.
  • the overall heating behaviour is noticeably more uniform.
  • the fastest region to heat was only boiling for about one minute before all the measured temperatures had reached an acceptable temperature (60 o C).
  • the initial weight of a load of Chinese style chicken fried rice that had been pre-­cooked and frozen was 330.8 grams and its final weight was 239.5 grams, for a weight loss of 91.3 grams, i.e. 27.6%, over a ten minutes heating time.
  • the initial weight was 329.5 grams and the final weight 318.8 grams, for a weight loss of 10.7 grams, or 3.2%, over a seven minutes heating time which was all that was necessary. This reduced weight loss is a further advantage of the present invention.
  • Figure 12 illustrates how a multi-compartment container 60 having two different food loads 62,64 can be mounted on a common stand 66.
  • the conditions can be adjusted appropriately.
  • the portion 68 of the stand 66 situated below the food load 62 may employ a single higher order mode generating conductive plate 70, while the portion 72 situated below the food load 64 may employ multiple plates 74.
  • one of the portions of the stand 66 may not include any means for generating higher order modes and the food load associated with such portion may be entirely shielded from the microwave energy. This latter arrangement would be especially appropriate if the fully shielded food load is required to remain cold.
  • the optimum spacing will depend in part on the properties of the foodstuff (for example, the dielectric properties will change the phase shift which occurs on reflection).
  • a possible range for the spacing S in air is from about 3 to 30 mm.
  • a spacing S of 15 mm (with air separating the foil structure from the container base) has been successfully used in practice. As indicated, this spacing will depend on the dielectric constant of the material between the foil array and the bottom of the food load. The following table gives examples of modifications to the 15 mm spacing that would be appropriate if materials of different dielectric constant were present between the bottom of the food and the foil array structure.
  • Tests have also been carried out to measure the effect of the invention on total power absorption.
  • a rectangular container (with a microwave transparent base) and a stand with the 9-block foil array structure as in Figure 4 was used. Power measurements were made using water as the load.
  • a container having a wall (e.g. a bottom wall) having a modified portion that has a different electrical thickness from that of adjacent portions of the wall, the electrical thickness being defined as a function of the actual spatial thickness of the wall and the dielectric constant of the wall material.
  • a wall structure comprising appropriately arranged contiguous wall portions of respectively different electrical thicknesses can serve to generate at least one mode of a higher order than the fundamental modes.
  • higher order mode generating means located in the stand can utilise such an arrangement of various portions of differing electrical thickness instead of the foil plates or apertures described above.
  • Figure 13 shows a stand with such a structure based on portions 75, 76 of different physical thickness
  • Figure 14 shows a structure in which portions 77, 78 have the same physical thickness, but a different electrical thickness by virtue of having different dielectric constants, respectively designated L and H for low and high.
  • Figure 15 shows a structure in which apertures 65 are formed in a conducting base 67 supported by non-­conducting supports 69, a central aperture 65a being formed in a raised portion 67a of the base, whereby its distance S2 from the undersurface of a food load (not shown) in a container 10 is less than the distance S1 of the remainder of the base 67.
  • Figure 15A shows the effect on the power P conveyed to the load as a function of S. Curve 61 is for larger apertures 65, while curve 63 is for smaller apertures.
  • FIG. 13 A plan view of Figures 13, 14 or 15 would show the portions 75, 76 or 77, 78, or the apertures 65, forming a nine block array similar to Figure 4, although this array can be modified as required.
  • the higher order mode generating means employed in a stand according to the present invention can take the form shown used on a container in R. Keefer U.S. patent application Serial No. 051078 filed May 15, 1987 (Canadian application filed May 12, 1988). This alternative is illustrated by the plan view of a circular stand in Figure 15 where the portion 79 is a shaped piece of foil on a microwave transparent base 80.
  • Higher order modes of microwave energy can also be generated by a stepwise discontinuity of lossiness between a pair of regions of a susceptor.
  • a susceptor which may constitute a separate element or may form a wall component of a container, is disclosed in R. Keefer Canadian patent application Serial No. 552,110 filed November 18, 1987.
  • such a susceptor structure can be used in the stand to provide higher order mode generating means, as well as to generate heat that can be conveyed to the container and the food or other material therein.
  • Such a structure is shown in Figure 17, where the portions 81 and 82 have different lossiness.
  • a plan view of Figure 17 could show the portions 81, 82 as a single block array, similar to Figures 2 or 2A, or the portions 81, 82 could be strips extending fully across a rectangular container.
  • FIG. 18 shows a stand with a substrate 83 of a dielectric material having a relatively low dielectric loss factor, e.g. polyethylene polyester film.
  • a substrate 83 of a dielectric material having a relatively low dielectric loss factor, e.g. polyethylene polyester film.
  • conductive plates or islands 84 e.g. aluminium foil.
  • the total surface area of the metallic islands should preferably be between 50 and 80% of the surface area of the substrate.
  • Figure 18 shows the substrate 83 on a stand having a foot portion 85 and a rim 86 for supporting a container.
  • the dielectric substrate 83 and the array of conductive plates should cooperatively provide a dielectric constant greater than 10, and the spacing between such array and the undersurface of the substance to be heated in the container (not shown) should be between one-fifteenth and one-sixth of the wavelength of the microwave energy, which is approximately between 8 and 20 mm in air.
  • This arrangement may also serve at the same time to generate some higher order modes of microwave energy.
  • the height of the higher order modes will be greater than that of the modes generated by the single and nine-block arrays illustrated in other views. These very high order modes will penetrate a shorter distance into the food, and hence the advantage of the Figure 18 embodiment flows more from the increased coupling of energy into the food that from higher order mode generation, although the latter phenomenon will contribute to some extent to the overall improvement in performance.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Electric Ovens (AREA)
  • Cookers (AREA)
  • Constitution Of High-Frequency Heating (AREA)
EP19890306233 1988-06-22 1989-06-20 Chauffage à micro-ondes Withdrawn EP0348156A3 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CA570096 1988-06-22
CA000570096A CA1306509C (fr) 1988-06-22 1988-06-22 Chauffage par microondes

Publications (2)

Publication Number Publication Date
EP0348156A2 true EP0348156A2 (fr) 1989-12-27
EP0348156A3 EP0348156A3 (fr) 1991-11-27

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EP19890306233 Withdrawn EP0348156A3 (fr) 1988-06-22 1989-06-20 Chauffage à micro-ondes

Country Status (10)

Country Link
EP (1) EP0348156A3 (fr)
JP (1) JPH0264323A (fr)
AU (1) AU615755B2 (fr)
BR (1) BR8903046A (fr)
CA (1) CA1306509C (fr)
DK (1) DK306489A (fr)
FI (1) FI893049A (fr)
NO (1) NO892519L (fr)
NZ (1) NZ229606A (fr)
ZA (1) ZA894620B (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5117078A (en) * 1990-02-02 1992-05-26 Beckett Industries Inc. Controlled heating of foodstuffs by microwave energy
WO1992019511A1 (fr) * 1991-04-24 1992-11-12 Beckett Industries Inc. Bac de cuisson pour four a micro-ondes
WO1996038352A1 (fr) * 1995-06-02 1996-12-05 Beckett Technologies Corp. Structure d'emballage 'intelligente' pour le chauffage par micro-ondes
EP1059245A1 (fr) * 1999-06-11 2000-12-13 Societe Des Produits Nestle S.A. Emballage pour produits congelés à chauffer dans un four à micro-ondes et méthode pour son emploi
WO2006087753A1 (fr) * 2005-02-18 2006-08-24 Enrico Ranchetti Diffuseur hyperfrequences
FR2898591A1 (fr) * 2006-03-17 2007-09-21 Francois Berthault Dispositif de conditionnement et de cuisson de cereales extrudees ou analogue
JP2014230688A (ja) * 2013-05-30 2014-12-11 東洋アルミエコープロダクツ株式会社 食品調理用容器

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2513674Y2 (ja) * 1990-08-21 1996-10-09 ハウス食品株式会社 電磁調理器用加熱補助具
JP2020067212A (ja) * 2018-10-23 2020-04-30 パナソニックＩｐマネジメント株式会社 加熱装置および加熱装置を備えた冷蔵庫

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2600566A (en) * 1949-11-23 1952-06-17 Jr Frank Wesley Moffett Method of heating frozen food packages
EP0206811A2 (fr) * 1985-06-25 1986-12-30 Alcan International Limited Récipient pour four à micro-ondes
US4642434A (en) * 1985-11-14 1987-02-10 Golden Valley Microwave Foods Inc. Microwave reflective energy concentrating spacer
EP0271981A2 (fr) * 1986-05-09 1988-06-22 Alcan International Limited Récipient à micro-ondes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2600566A (en) * 1949-11-23 1952-06-17 Jr Frank Wesley Moffett Method of heating frozen food packages
EP0206811A2 (fr) * 1985-06-25 1986-12-30 Alcan International Limited Récipient pour four à micro-ondes
US4642434A (en) * 1985-11-14 1987-02-10 Golden Valley Microwave Foods Inc. Microwave reflective energy concentrating spacer
EP0271981A2 (fr) * 1986-05-09 1988-06-22 Alcan International Limited Récipient à micro-ondes

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5117078A (en) * 1990-02-02 1992-05-26 Beckett Industries Inc. Controlled heating of foodstuffs by microwave energy
WO1992019511A1 (fr) * 1991-04-24 1992-11-12 Beckett Industries Inc. Bac de cuisson pour four a micro-ondes
WO1996038352A1 (fr) * 1995-06-02 1996-12-05 Beckett Technologies Corp. Structure d'emballage 'intelligente' pour le chauffage par micro-ondes
EP1059245A1 (fr) * 1999-06-11 2000-12-13 Societe Des Produits Nestle S.A. Emballage pour produits congelés à chauffer dans un four à micro-ondes et méthode pour son emploi
US6486455B1 (en) 1999-06-11 2002-11-26 Nestec S.A. Container for heating rapidly and evenly frozen foods in a microwave oven
WO2006087753A1 (fr) * 2005-02-18 2006-08-24 Enrico Ranchetti Diffuseur hyperfrequences
FR2898591A1 (fr) * 2006-03-17 2007-09-21 Francois Berthault Dispositif de conditionnement et de cuisson de cereales extrudees ou analogue
WO2007113415A2 (fr) * 2006-03-17 2007-10-11 Berthault Francois Dispositif de conditionnement et de cuisson de cereales extrudees ou analogue
WO2007113415A3 (fr) * 2006-03-17 2007-11-29 Francois Berthault Dispositif de conditionnement et de cuisson de cereales extrudees ou analogue
JP2014230688A (ja) * 2013-05-30 2014-12-11 東洋アルミエコープロダクツ株式会社 食品調理用容器

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Publication number Publication date
BR8903046A (pt) 1990-02-06
NO892519L (no) 1989-12-27
JPH0264323A (ja) 1990-03-05
CA1306509C (fr) 1992-08-18
NZ229606A (en) 1991-12-23
DK306489A (da) 1989-12-23
DK306489D0 (da) 1989-06-21
AU3665489A (en) 1990-01-04
ZA894620B (en) 1990-03-28
NO892519D0 (no) 1989-06-16
FI893049A (fi) 1989-12-23
AU615755B2 (en) 1991-10-10
EP0348156A3 (fr) 1991-11-27
FI893049A0 (fi) 1989-06-21

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