A construct for heating a food item in a microwave oven includes a base, a wall extending upwardly from the base, a microwave energy shielding element overlying at least a portion of the wall, and a microwave energy diffusing element circumscribed by the microwave energy shielding element. The microwave energy diffusing element includes a plurality of microwave energy reflective elements within a microwave energy transparent area.

A package containing nuts and suitable for microwave heating is described herein. The package is configured to heat the nuts and provide an aroma reminiscent of traditional, freshly-roasted nuts. The freshly-roasted nut attributes include an aroma, temperature, texture and taste, which are reproduced with the microwave package. The package preferably, though not necessarily, incorporates one or more susceptors in order to provide additional heating, such as conductive heating, to the nuts. The package also preferably includes a sufficient headspace to allow for the aromas to develop.

A construct includes at least one panel for supporting a food product, the at least one panel formed from a laminate structure having a base layer, a conductive layer, and a surface film. The construct further includes at least one spacing feature extending downwardly from the at least one panel for supporting the at least one panel a distance above an induction source for attenuating heat transferred to the food product in response to an oscillating magnetic field interacting with the conductive layer of the laminate structure.

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.

The present invention relates to a vessel having an area for holding at least one food item for being heated in a solid state microwave oven. Additionally, disclosed is a method for heating a food item in a solid state microwave oven. Particularly, the vessel comprises a tray having an area for holding at least one food item and a susceptor wherein there is a thermal insulation between the susceptor and the food item. The tray may include two- or multi-compartment configurations wherein the susceptor only spans at least along a portion of one compartment to heat various food item simultaneously within a solid state microwave oven.

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.

A package suitable for storing and cooking foods without user manipulation includes a venting mechanism actuated primarily or exclusively by temperature, rather than pressure. A vent hole can be sealed by a patch attached by a thermoplastic adhesive having a selected, well characterized Tg, or the patch itself can be a thermoplastic polymer having a selected Tg. The patch can be convection-heated, or a microwave absorbing susceptor material can be applied to the adhesive or patch for direct microwave heating. The patch can include a region that is melted by convection or by a susceptor material. A porous patch can be sealed by a low melting temperature polymer or by thermally sensitive ink. And/or, microwave susceptor material can be applied directly to a package wall and can melt a ventilation hole through the wall when a specified amount of microwave energy has been applied.

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.

Microwavable food containers (10) made at least in part from biodegradable and/or compostable materials and processes for producing these containers are described.

Frozen desserts contained in a microwave active packaging are disclosed. In some embodiments, the microwave active packaging includes a microwave active layer configured to selectively heat the contents of the microwave active packaging. The contents may include a first layer of frozen food, and one or more additional topping layers. When placed into a microwave, the microwave active layer causes the one or more additional topping layers to heat, while the first layer is maintained at or below a freezing temperature. Other embodiments may be described and/or claimed.