Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may comprise one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may comprise a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.

Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may comprise one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may comprise a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.

Abstract: An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount.

Abstract: A system for and method of processing, i.e., annealing semiconductor materials. By controlling the time, frequency, variance of frequency, microwave power density, wafer boundary conditions, ambient conditions, and temperatures (including ramp rates), it is possible to repair localized damage lattices of the crystalline structure of a semiconductor material that may occur during the ion implantation of impurities into the material, electrically activate the implanted dopant, and substantially minimize further diffusion of the dopant into the silicon. The wafer boundary conditions may be controlled by utilizing susceptor plates (4) or a water chill plate (12). Ambient conditions may be controlled by gas injection (10) within the microwave chamber (3).

Abstract: A packaging container for cooking by an electronic oven having high sealability between a container body and a cover member and capable of being automatically and securely opened starting at a steam releasing seal part after taste of contents is improved by a steaming effect by holding a pressure in the packaging container for a specified time when the contents are heated and cooked by the electronic oven. The packaging container comprises a synthetic resin container body having a flange part and the cover member heat-sealed to the flange part of the container body.

Abstract: A microwave insulating material includes a dimensionally stable support, a patterned adhesive layer overlying at least a portion of the support, a polymer film layer overlying the patterned adhesive layer, and a plurality of expandable cells disposed between the support and the polymer film layer and defined by the patterned adhesive layer, wherein the expandable cells vary in size. A self-sealing microwave package includes a sheet of insulating material including a first surface, and a thermally activatable adhesive applied to at least a portion of the first surface.

Abstract: Various constructs and systems for heating a dough-based food item in a microwave oven are provided.

Abstract: A microwave susceptor system for efficiently cooking food in a microwave. The microwave susceptor system includes a base positionable in a microwave, a first platform including a plurality of first openings, wherein the first platform is attached to the base and a second platform including a plurality of second openings, wherein the second platform is attached to an opposite end of the base. An outer surface of the base, first platform and second platform are comprised of a heat collecting material and a food item is positioned upon the first platform and the second platform.

Abstract: A microwave energy interactive sleeve, a blank for forming the sleeve, and a method of packaging a food item to be heated, browned, and/or crisped is provided. The food item may be enwrapped in the sleeve as the sleeve is being erected such that a frozen or unfrozen food item may be loaded into the sleeve without significantly damaging the food item.

Abstract: Various constructs and systems for heating a dough-based food item in a microwave oven are provided.

Abstract: Various constructs and methods are provided for heating a plurality of different food items to their respective desired serving temperatures in a microwave oven in about the same amount of time.

Abstract: A system for heating a food item in a microwave oven is provided. The system may comprise an inner container and an outer carton including an opening feature that allows for easy opening thereof. The system also may include a microwave energy interactive element.

Abstract: A susceptor includes a flexible substrate and a metallic material provided on at least one surface of the substrate. A first plurality of ventilation apertures are formed in the substrate and the metallic material, and the first plurality of ventilation apertures are configured to permit a fluid to pass through the substrate and the metallic material.

Abstract: A cooking apparatus for microwave cooking of a food product, such as a breakfast sandwich, is disclosed. A kit comprising such an apparatus and such a food product is also disclosed. The apparatus includes a tray, a cover for the tray, and a susceptor sleeve. In a storage configuration, the food product can be located in the container formed by the assembled tray and cover such that the food product is displayed therein for the consumer to choose. In this configuration, the sleeve can be collapsed between the tray and the food product, within the container. Once it is desired to cook the food product, the cover can be removed and discarded or recycled, and the sleeve can be expanded so that the food product can be put therewithin. The sleeve and food product being positioned in the microwave oven (optionally on the tray) so that the heat provided thereby causes the food product to cook and grill/toast.

Abstract: A heating attachment for improving uniformity of microwave heating of a food product in a food container. The heating attachment has a microwave shield of microwave-reflective material. An attachment member is configured for attaching the shield to a food container in an operative association in which the container is disposed in a heating space by the shield. In this association, the shield improves the uniformity of microwave heating of a food product within the container. The heating attachment sufficiently surrounds the container in the operative association to capture the container for promoting breakage of the heating attachment when the container is removed therefrom to inhibit or prevent reuse of the heating attachment.

Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

Abstract: A thermally insulated susceptor structure comprises a dimensionally stable corrugated base, a first susceptor, and a second susceptor. At least one of the first susceptor and second susceptor may circumscribe one or more microwave energy transparent areas that allow the transmission of microwave energy through the respective susceptor and/or create localized fields that enhance heating, browning and/or crisping of an adjacent food item.

Abstract: Various constructs are provided for heating a plurality of different food items to their respective desired serving temperatures in a microwave oven in about the same amount of time.

Abstract: The present invention relates to a browning accessory for use in a microwave oven, for substantially simultaneous microwave cooking and browning or crusting of a food item. The browning accessory includes a microwave absorbing material operative to convert microwave energy into thermal energy and having its underside uncovered, thereby being accessible to airflow inside the microwave oven, and an outer enclosure having a skirt portion extending downwards below the microwave absorbing material to reduce convection cooling of the microwave absorbing material during use of the accessory.

Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

Abstract: A thermally insulated susceptor structure comprises a dimensionally stable base having a first side and a second side opposite the first side, a first susceptor overlying the first side of the base, and a second susceptor overlying the second side of the base. The base includes a plurality of flutes or corrugations.

Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

Abstract: A composition and method of preparing proteinaceous health food, preferably based on or including hempseed, that keeps the seed's nutritional value, preferably by preparation under conditions of little or no oxygen, little or no light, and low temperatures, and does not use dangerous ingredients, such as for example preservatives or coloring. Various variations of this food can be used for example for pet food, for other animals feed, for humans, or for baby formulas. Although hempseed is the best example, the present invention may be used also with other proteinaceous plants that don't have the problems of soy, such as for example flax seed or sesame, or some combination of the above.

Abstract: A tray for heating, browning, and/or crisping a food item in a microwave oven comprises a substantially planar base, a platform extending upwardly from the base, and a microwave energy interactive element overlying at least a portion of the platform.

Abstract: A cooking apparatus includes a susceptor surface configured to contact a plurality of locations around greater than 180 degrees of the circumference of the food product. Such contact provides for greater surface area contact between the food product and the susceptor for more uniform cooking and crispness. Further, the weight of the food product is used in conjunction with the configuration of the cooking apparatus to increase the surface area contact between the food product and the susceptor. A line of weakness is disposed along the base of the cooking apparatus to allow the side walls of the cooking apparatus to pivot about the line of weakness to open and close the apparatus to allow for insertion and/or removal of the food product. The construction of the cooking apparatus facilitates cool handling of the cooking apparatus after microwave cooking is complete.

Abstract: A cooking apparatus includes a susceptor surface configured to contact a plurality of locations around greater than 180 degrees of the circumference of the food product. Such contact provides for greater surface area contact between the food product and the susceptor for more uniform cooking and crispness. Further, the weight of the food product is used in conjunction with the configuration of the cooking apparatus to increase the surface area contact between the food product and the susceptor. A line of weakness is disposed along the base of the cooking apparatus to allow the side walls of the cooking apparatus to pivot about the line of weakness to open and close the apparatus to allow for insertion and/or removal of the food product. The construction of the cooking apparatus facilitates cool handling of the cooking apparatus after microwave cooking is complete.

Abstract: Various packages for heating a food item therein are disclosed.

Abstract: The present invention describes an apparatus used in conjunction with a metallic container adapted for processing, storing and heating foodstuffs in a microwave oven, and more specifically, a substantially metallic stackable container with a microwavable transparent portion, metallic reinforcing member, and a selectively removable lid, wherein the same container can be used to store, ship, heat, and serve a foodstuff to a consumer.

Abstract: A microwave heating system utilizes a microwave energy generator to provide microwave energy through wave guides to targets. The targets are microwave absorbers and thereby increasing temperature upon the contact of microwave energy. The heated targets then transfer heat to an area to be heated such as by conduction, convection or radiation depending on the particular embodiment. A sensor in the area to be heated provides an input to a controller for controlling the input of microwave energy to be directed to the target.

Abstract: A food thawing article for evenly thawing frozen food in a microwave is disclosed. The food thawing article comprises an impermeable film backing, an absorbent layer adjacent the impermeable film backing, and a liquid permeable surface layer comprising a plurality of apertures covering the absorbent layer, opposite the impermeable film backing. A liquid is dispersed throughout the absorbent layer. The impermeable film backing is placed adjacent a frozen food item such that when the food thawing article is exposed to microwave energy, the liquid is heated and the heat is transferred to the food to thaw the food.

Abstract: A microwave cooking device 10 for crisping and steaming food is described. The device 10 includes at least one crisping compartment 14 and at least one steaming compartment 12. The crisping compartment 14 has a susceptor film incorporated in the volume defined in the interior of the crisping compartment 14. The steaming compartment 12 has at least one venting mechanism 22 to enable steam to escape at a certain pressure. The crisping and steaming compartments 12, 14 are surrounded by an outer packaging 30 including at least one aperture to enable moisture released from the compartments 12, 14 to escape the microwave cooking device 10. One embodiment has an outer packaging 30 including at least one peal away strip 32 to form an aperture in the outer packaging 30.

Abstract: A food support surface is elevated by legs or sidewalls to raise a food product above the floor of the microwave to promote even cooking of the food product. Portions of the side walls extend above the food support surface to provide food product control. The side walls are configured to permit easy access to the food product, thus facilitating removal of the food product from the support surface. A susceptor is disposed on the food support surface to provide conductive heating of the portions of the food product contacting the susceptor during microwave heating. The material and construction of the cooking apparatus provides increased rigidity and support for the food product, while also facilitating cool handling of the cooking apparatus after microwave cooking is complete.

Abstract: A food support surface is elevated by legs or sidewalls to raise a food product above the floor of the microwave to promote even cooking of the food product. Portions of the side walls extend above the food support surface to provide food product control. The side walls are configured to permit easy access to the food product, thus facilitating removal of the food product from the support surface. A susceptor is disposed on the food support surface to provide conductive heating of the portions of the food product contacting the susceptor during microwave heating. The material and construction of the cooking apparatus provides increased rigidity and support for the food product, while also facilitating cool handling of the cooking apparatus after microwave cooking is complete.

Abstract: A microwave insulating material includes a dimensionally stable support, a patterned adhesive layer overlying at least a portion of the support, a polymer film layer overlying the patterned adhesive layer, and a plurality of expandable cells disposed between the support and the polymer film layer and defined by the patterned adhesive layer, wherein the expandable cells vary in size. A self-sealing microwave package includes a sheet of insulating material including a first surface, and a thermally activatable adhesive applied to at least a portion of the first surface.

Abstract: A perforation in the top or bottom of the outer food packaging that matches the bottom outline of the inner microwave cooking tray, that when the perforated area is punched in, enables the cooking tray with the pre-prepared food to be placed directly in the opening. This allows the inner food tray to be heated, and the entire unit handled and placed on surfaces without the use of hot pads or other protective gear.

Abstract: A microwave energy interactive insulating material is provided. The material may include a susceptor film comprising a microwave energy interactive material supported on a first polymeric film layer, a moisture-containing layer superposed with the microwave energy interactive material, and a second polymeric film layer joined to the moisture-containing layer in a predetermined pattern, thereby forming at least one closed cell between the moisture-containing layer and the second polymeric film layer. The closed cell is capable of inflating upon exposure to microwave energy.

Abstract: Various microwave energy interactive display packages, blanks for forming such packages, and methods of displaying and heating a food item are provided.

Abstract: Apparatus are provided which include a specimen vessel holding at least one biological sample. A histological agent is in the specimen vessel so as to come into contact with the tissue sample. A microwave susceptor is provided in, near, or integral to the specimen vessel.

Abstract: A carton for use in microwave ovens includes a base and a removable cover. The base has a cooking surface at least partially covered with a microwave susceptor material. The base defines an aperture arrangement. In preferred embodiments, the carton is triangular-shaped with an apex region. The apex region does not have a susceptor material, and can include a microwave shield. The removable cover can function as a cover, a platform, and a tray. A packaged food product includes a food product, such as a slice of pizza, oriented within the carton. Methods of packaging and use are provided.

Abstract: A blank for a construct comprises a main panel including a removable panel at least partially defined by a line of disruption, a plurality of side panels extending from the main panel along respective fold lines, and a microwave energy interactive element overlying at least a portion of the main panel. The blank may be used to form a construct capable of heating, browning, and/or crisping upper and lower surfaces of a food item.

Abstract: A package configured to receive a food item for storage and heating therein is disclosed. The package includes an opening and a closure mechanism and comprises an insulating microwave material. A plurality of packages in a stacked relation also is provided.

Abstract: Chemical processing apparatuses which incorporate a process vessel, such as a crucible or retort, and which include a gas separation or filtration system. Various embodiments incorporate such features as loose filtration material, semi-rigid filtration material, and structured filtration material. The vessel may include material that is a microwave susceptor. Filtration media may be selected so that if it inadvertently mixes with the chemical process or the reaction products of such process, it would not adversely affect the results of the chemical process.

Abstract: Indentation patterns in microwave packaging materials can enhance the baking and browning effects of the microwave packaging materials on food. The indentation patterns can provide venting to either channel moisture from one area of the food product to another, trap moisture in a certain area to prevent it from escaping, or channel the moisture completely away from the food product. The indentation patterns can cause the microwave packaging material underneath a food product to be slightly elevated above the cooking platform in the base of a microwave. The indentation patterns can lessen the heat sinking effect of the cooking platform by providing an air gap for insulation. Elevating the base of the microwave packaging material further allows more incident microwave radiation to propagate underneath the microwave packaging material to be absorbed by the food product or by microwave interactive materials in the microwave packaging material that augment the heating process.

Abstract: A construct for heating, browning, and/or crisping a food item in a microwave oven comprises a plurality of compartments, at least one of which is defined at least partially by a microwave energy interactive insulating material that includes a layer of microwave energy interactive material supported on a polymer film, and a second polymer film layer that at least partially defines a plurality of expandable insulating cells that inflate upon exposure to microwave energy.

Abstract: A construct for heating, browning, and/or crisping a food item in a microwave oven, comprises a panel having a first surface and a second surface opposite the first surface, a microwave energy interactive material overlying at least a portion of the first surface, wherein the microwave energy interactive material generates heat when exposed to microwave energy, and a thermally stable coating overlying at least a portion of the second surface.

Abstract: A method, apparatus, and computer usable program code for detecting a presence of metal objects placed in a microwave cooking unit. A metal detection unit is activated to scan for the presence of a metal object placed into a cooking area of the microwave cooking unit. In response to receiving an indicator of the presence of a metal object from the metal detection unit, the process generates an alert indicating the presence of the metal object.

Abstract: The present invention provides a high-frequency heating apparatus which can heat the inside of the subject to be heated by high-frequency heating, and can apply scorch onto the surface of the subject to be heated. The high-frequency heating apparatus comprises a heating room for storing therein a subject to be heated, a heating unit that is provided at the upper portion of the heating room and performs heater heating, a high-frequency generating unit that is provided at the bottom of the heating room and generates a high-frequency wave to perform high-frequency heating, a high-frequency heating element having a high-frequency heat generating film on its rear surface, and a saucer for placing thereon the subject to be heated, in which a gap is provided between the high-frequency heating element and the saucer. Hereby, scorch can be applied onto a surface of the subject to be heated.

Abstract: A microwave heating package comprises a dimensionally stable first component for supporting a food item and a flexible second component dimensioned to receive the dimensionally stable first component. Each of the first component and the second component may include a microwave energy interactive element for altering the effect of microwave energy on a food item within the package.

Abstract: An article that indirectly browns and/or flavors foodstuff, a method of indirectly browning and/or flavoring foodstuff, and a browned and/or flavored foodstuff, provided by the article are disclosed. More specifically, the articles and processes to brown and/or flavor foodstuffs utilize a heated susceptor, such as plastic film, metal foil, cardboard, or paper, treated with a browning and/or flavoring composition, such as a composition containing hydroxyacetaldehyde.

Abstract: Various blanks, trays, cartons, systems, and other constructs for heating, browning, and/or crisping a food item are provided.