Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.

A minimally invasive surgical procedure for replacing a hip joint is provided. A main incision is initiated at a point being a projection of a tip of a greater trochanter and extends proximally about a distance in the range of from 1 cm to 8 cm in line with the femoral axis. An inline capsulotomy is performed, while keeping muscles and posterior capsule intact, to expose the hip joint capsule for accessing the hip joint. The femoral canal is prepared for receipt of a femoral implant. The femoral head is resected and removed out of the acetabulum. A step of acetabular preparation is performed using a retractor comprising two tip rails, each tip rail having a plurality of tines. Related tools, devices, systems and methods are also provided.

A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.

A method of forming a container from a blank. The method can comprise obtaining a blank having a wall portion, a flange portion, and a coating on at least a portion of the flange portion. At least one score line can extend at least partially in the flange portion, and the coating can at least partially cover the at least one score line. The method further can comprise forming the container from the blank by forming a wall of the container from the wall portion and forming a flange of the container from the flange portion. The flange can extend from the wall. The forming the container further can comprise forming the at least one score line into at least one pleat in at least the flange. The coating can at least partially cover the at least one pleat to form a substantially continuous sealing surface on the flange.

Provided are a food container which is formed to have a sealing moiety integrated with a lid or a container body and is not easily deformed when heated by a microwave oven or the like, so as to be capable of keeping a sealed state, and a method for manufacturing the food container. A food container 10 has a container body 11 having, in the upper surface thereof, an opening 111, and a lid 12 fittable to the container body 11 to close the opening 111. In the lid 12 or the container body 11, a sealing moiety 13 is located which makes the periphery of the opening 111 in a sealed state under a situation that the opening 111 is closed by the lid 12. The sealing moiety 13 includes an elastomer composition which includes a hydrogenated styrene based block copolymer A that has a weight-average molecular weight of 100,000 to 500,000, a softener B for rubber that has a weight-average molecular weight of 500 or more, and an olefin based resin C, and which has a hardness A of 5 to 70 both inclusive, and a compressive permanent strain (CS) of 60% or less at 100° C. over 24 hours. The sealing moiety is formed to be integrated with the lid or the container body, and the lid 12 or the container body 11 includes a polypropylene.

The object of the invention is a product package and a method for producing the product package. The product package comprises a recess (1a) for the product to be packed, the recess being provided with a base and with walls in connection with the base, in which case the frame part (2) of the recess (1a) has been formed by means of folds from recyclable fiber material and the aforementioned recess (1a) is lined on the inside with a separate inner lining (3), which is removable from the aforementioned frame part. The top edges of the side walls and end walls of the frame part and also the top edges of the corner parts (10) form the top edge of the recess, which top edge is arranged to function as a fastening surface for the inner lining (3), which inner lining (3) is adapted to comprise an edge section (4) extending over the top edge (5a) of the recess (1a).

A method of heating or cooking liquid-exuding product includes placing the liquid-exuding product onto a package (10). The package includes a porous material (20), an absorbent material (21) and a tray (12). The porous material is attached to or contacts at least a portion of the tray. The absorbent material (21) is located between the porous material and the tray. The method includes heating or cooking the combined liquid-exuding product and package. At least some liquid exuded from the liquid-exuding product during heating or cooking travels through the porous material (20) and contacts at least some of the absorbent material (21).

A minimally invasive surgical procedure for replacing a hip joint is provided. A main incision is initiated at a point being a projection of a tip of a greater trochanter and extends proximally about a distance in the range of from 1 cm to 8 cm in line with the femoral axis. An inline capsulotomy is performed, while keeping muscles and posterior capsule intact, to expose the hip joint capsule for accessing the hip joint. The femoral canal is prepared for receipt of a femoral implant. The femoral head is resected and removed out of the acetabulum. A step of acetabular preparation is performed using a retractor comprising two tip rails, each tip rail having a plurality of tines. Related tools, devices, systems and methods are also provided.

A minimally invasive surgical procedure for replacing a hip joint is provided. A main incision is initiated at a point being a projection of a tip of a greater trochanter and extends proximally about a distance in the range of from 1 cm to 8 cm in line with the femoral axis. An inline capsulotomy is performed, while keeping muscles and posterior capsule intact, to expose the hip joint capsule for accessing the hip joint. The femoral canal is prepared for receipt of a femoral implant. The femoral head is resected and removed out of the acetabulum. A step of acetabular preparation is performed using a retractor comprising two tip rails, each tip rail having a plurality of tines. Related tools, devices, systems and methods are also provided.

Processes and systems that enhance the heating of packaged foodstuffs and other items in various microwave heating systems are described herein. The foodstuffs may be contained in a package including one or more energy control elements that interact with microwave energy in order to alter the effect that microwave energy has on the foodstuff. These energy control elements can enhance or inhibit microwave energy and a single package may include one or more energy control elements. In some cases, the energy control element may respond differently to different types of microwave energy. As a result, some packages described herein may exhibit different absorption or reflectance characteristics when exposed to microwave energy while being pasteurized or sterilized in a larger-scale microwave heating system than when the package is reheated in an at-home microwave oven prior to consumption or use.