MIKROWELLEN-NAHRUNGSMITTEL

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

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Bibliographische Detailangaben
Hauptverfasser:	PESHEK, PETER, S., BROOKLYN CENTER, MN 55429, US, ANDERSON, GEORGE, R., MINNEAPOLIS, MN 55419, US, ATWELL, WILLIAM, A., ANDOVER, MN 55304, US, KRAWIECKI, MADONNA, MARIE, COON RAPIDS, MN 55344, US
Format:	Patent
Sprache:	ger
Schlagworte:	ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR APPARATUS FOR MAKING BEVERAGES CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COFFEE MILLS CONFECTIONERY CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS CONVEYING DOMESTIC ARTICLES OR APPLIANCES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES ICE-CREAM KITCHEN EQUIPMENT PACKAGES PACKAGING ELEMENTS PACKING PERFORMING OPERATIONS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SPICE MILLS STORING SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUCTION CLEANERS IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount 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.