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1. 发明授权

US5041295A Package for crisping the surface of food products in a microwave oven 失效
标题翻译：用于在微波炉中破碎食品表面的包装
公开(公告)号：US5041295A
公开(公告)日：1991-08-20
申请号：US70293
申请日：1987-07-06
申请人： Michael R. Perry , Dennis A. Lonergan , Belinda K. Ash , Anthony B. Taylor
发明人： Michael R. Perry , Dennis A. Lonergan , Belinda K. Ash , Anthony B. Taylor
IPC分类号： B65D81/34
CPC分类号： B65D81/3453 , B65D2581/3441 , B65D2581/3472 , B65D2581/3494
摘要： A method and apparatus for crisping the surface of a food substance in a microwave oven is disclosed. A thin film susceptor is positioned close to the surface of a food substance. The susceptor heats when it is exposed to microwave radiation. The susceptor preferably is a thin film of metal deposited on a polyester substrate layer. In one embodiment, heating the susceptor causes the polyester layer to shrink, thereby simultaneously creating openings in the susceptor to allow moisture to escape, and breaking the conductivity of the susceptor so that it becomes less responsive to microwave radiation and substantially "turns off." In an alternative embodiment, passageways are pre-cut in the thin film of metal. A single surface of the food substance is made crisp in this manner, while the opposed surface is exposed to the microwave oven atmosphere. It has been discovered that a consumer will perceive a food product as crisp if a single surface is made crisp in the manner according to the present invention, and the opposed surface is not soggy or mushy.
摘要翻译：公开了一种用于在微波炉中破坏食物的表面的方法和装置。薄膜感受器靠近食物的表面定位。感受器暴露于微波辐射时会加热。感受体优选是沉积在聚酯基底层上的金属薄膜。在一个实施例中，加热基座导致聚酯层收缩，由此同时在基座中产生开口以允许水分逸出，并且破坏基座的导电性，使得其对微波辐射的响应较小并且基本上“关闭”。在替代实施例中，通道在金属薄膜中预切割。以这种方式使食品物质的单个表面变脆，同时相对表面暴露于微波炉气氛。已经发现，如果单个表面以根据本发明的方式变脆，则消费者将感觉到食品是脆的，并且相对的表面不是潮湿的或糊状的。

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