A packaging device including a breathable or non-breathable, microwavable composite film structure n the form of a bag, a tray or other type of container is disclosed. The device may include atmospheric control attributes n the form of microperforations, and steam venting mechanisms n the form of precision cuts or channels. The microperforations may form atmospheric conditions within the device for the storage of perishable and/or respiring food products, and the steam venting mechanisms may regulate the pressure and/or heat within the device during microwave cooking of the food products within.

A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, and (ii) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Suitable food starting materials comprise starchy food products, such as rice, wheat or pasta, and/or meat or vegetable pieces. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

A push type exhaust cover, includes: a first cover body, configured with at least one through hole; and a second cover body, one side thereof in combination with one side of the through hole, a curved line configured between the second cover body and the through hole, a periphery of the second cover body in combination with a periphery of the through hole with a dotted broken line, an engagement portion projected from a top surface of the second cover body, pressing the engagement portion down causing the dotted broken line of the second cover body to be broken to fall into the through hole, allowing a top end of the engagement portion to press against another side of the through hole to make the through hole to be in communication with the outside so as to achieve an exhaust effect.

A heating profile of a microwave oven is modified using microwaves at a plurality of frequencies. A power of transmission to a cavity of the microwave oven of microwaves is defined at each of the plurality of frequencies. A duration is defined for which the microwaves are transmitted at each of the plurality of frequencies. For each of the plurality of frequencies, a proportion of power input to the cavity that is not output from the cavity is measured. The measured proportions am used to modify the power of transmission at each frequency, the duration of transmission at each frequency or both.

A microwave packaging material including a plurality of susceptors is disclosed. Each susceptor includes a plastic film or polymer with a metal layer on one surface of the plastic film and a paper adhered to the plastic film opposite the metal layer. A patterned adhesive is bonded between a first susceptor layer and a second susceptor layer in a pattern bond creating sealed air pockets. A paper board substrate is adhered using an adhesive in a bond pattern to one of the susceptor layers facing the metal of the respective susceptor layer to provide the microwave packing material rigidity. Upon exposure to microwave energy in a microwave oven, moisture is trapped between the paper board substrate and the susceptor layer creating a vapor pressure that causes the sealed air pockets to form expanded air pockets.

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 container for heating a plurality of food items with microwave energy. The container has a tray with a sidewall extending at least partially around an interior of the tray, an insert disposed at least partially in the interior of the tray, and a plurality of receptacles at least partially defined by the insert. Each receptacle of the plurality of receptacles can be for at least partially receiving at least one food item of the plurality of food items.

A microwave reheating container for food including a concave base and a cover. The base and cover both have a core formed of PET sheet material, formed into the appropriate base and cover shapes. The PET cores are crystallized to CPET on their interior. Each core is overmolded on its exterior with TPC capable of injection molding and having greater strength. The cover may include an elastomeric seal about its periphery. The cover may be secured to the base by one or more locking clips.

A device for and method of microwave heating with inversion. The device includes a base and a cover defining a heating chamber, with both of the base and cover including a susceptor which will be heated by microwave energy. The cover includes one or more apertures to vent steam from the heating chamber. In operation, the device includes a food product in the heating chamber. The device is placed in the microwave oven resting on the base. The microwave oven is operated for an initial heating period. During this time the food product is heated, and the lower surface of the food product is browned or crisped due to conduction. Also during this time, steam is escaping the heating chamber via the aperture. After the initial heating period the device in inverted and the food product comes into contact with the cover. The device is placed in the microwave oven resting on the cover. The microwave oven is operated for a secondary heating period. During this time the food product is heated further, and the upper surface of the food product is browned or crisped due to conduction.

An egg apparatus has a top shell and a bottom shell designed to attach and detach to one another and when attached, the shells form a sealed internal cavity, the top shell having at least one aperture and the bottom shell having a tray for receiving an egg, the bottom shell is designed to receive water which can be heated to cook the egg; and a pop valve designed to fit within the aperture of the first shell and allows steam to escape while keeping the water inside the internal cavity formed by the two shells.