Method for cooking food in a solid state microwave oven
11330681 · 2022-05-10
Assignee
Inventors
Cpc classification
H05B6/6447
ELECTRICITY
H05B6/686
ELECTRICITY
H05B6/6432
ELECTRICITY
International classification
Abstract
A method for heating or cooking a frozen food product with a susceptor in a solid state microwave oven includes placing the frozen food product with a susceptor into a microwave oven, heating the food product at a first heating step at a low absorption frequency, and heating the food product at a second heating step at a high absorption frequency.
Claims
1. A method for heating a frozen food product with a susceptor in a solid state microwave oven, the method comprising the following steps in the following order: a) placing the frozen food product with the susceptor into a cavity of a solid state microwave oven; b) performing a radio frequency sweep between a predetermined minimal and maximal frequency for all channels; c) analyzing the compound power return loss over the entire swept frequency range; d) heating the food product in a first heating step at a radio frequency where the compound power return loss is below the median value of the total compound return loss determined over the entire swept frequency range; and e) heating the food product in a second heating step at a radio frequency where the compound power return loss is above the median value of the total compound return loss determined over the entire swept frequency range.
2. The method according to claim 1, wherein the radio frequency sweep in step b) is from 2400 to 2500 MHz.
3. The method according to claim 1, wherein the radio frequency sweep in step b) is done separately for each channel.
4. The method according to claim 1, wherein the radio frequency sweep in step b) is done collectively for all channels with constant phase angle.
5. The method according to claim 1, wherein the first heating step in step d) is for a duration to defrost at least 50 vol % of the food product.
6. The method according to claim 5, wherein the first heating step in step d) is for a duration to defrost at least 80 vol % of the food product.
7. The method according to claim 6, wherein the first heating step in step d) is for a duration to completely defrost the food product.
8. The method according to claim 1, wherein the first heating step in step d) is for a duration of at least 1.5 min.
9. The method according to claim 1, wherein the first heating step in step d) is at a radio frequency where the compound power return loss is below an arithmetic mean of the median value and the minimal value of return loss determined over the entire swept frequency range and calculated on a decibel basis.
10. The method according to claim 1, wherein the first heating step in step d) is at a radio frequency where the compound power return loss is at the minimum of the entire swept frequency range.
11. The method according to claim 1, wherein the second heating step in step e) is at a radio frequency where the compound power return loss is above an arithmetic mean of the median value and the maximal value of return loss determined over the entire swept frequency range and calculated on a decibel basis.
12. The method according to claim 1, wherein the second heating step in step e) is at a radio frequency where the compound power return loss is at the maximum of the entire swept frequency range.
13. The method according to claim 1, wherein the second heating step in step e) is for a duration of at least 1.5.
14. The method according to claim 1, wherein the steps b) and c) are repeated before the second heating step of step e).
15. The method according to claim 14, wherein the combination of the steps b), c) and e) is repeated at least twice.
16. The method according to claim 1, wherein the frozen food product is selected from the group consisting of a pizza product, a sandwich product, a bread product, an enrolled dough product with a filling, and a prepared meal product.
Description
BRIEF DESCRIPTION OF THE DRAWINGS
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DETAILED DESCRIPTION OF THE INVENTION
(5) The present invention provides in a first aspect a method for heating a frozen food product with a susceptor in a solid state microwave oven, the method comprising the following steps in the following order: a) placing the frozen food product with the susceptor into a cavity of a solid state microwave oven; b) performing a radio frequency sweep between a predetermined minimal and maximal frequency for all channels; c) analyzing the compound power return loss over the entire swept frequency range; d) heating the food product in a first heating step at a radio frequency where the compound power return loss is below the median value of the total compound return loss determined over the entire swept frequency range; e) heating the food product in a second heating step at a radio frequency where the compound power return loss is above the median value of the total compound return loss determined over the entire swept frequency range.
(6) A “solid state microwave oven” is a microwave oven creating and applying electromagnetic energy from a solid-state source, such as for example from a transistor-based amplifier.
(7) A “susceptor” is a material used for its ability to absorb electromagnetic energy and to convert it to heat. Susceptors are usually made of metallized film laminated to paper.
(8) A “radio frequency sweep” is a scan of a radio frequency band, e.g. with the purpose of detecting or monitoring certain signals. As the frequency of a transmitter is changed to scan, i.e. sweep, a desired frequency band, signals such as the power return loss can be received at each frequency and be recorded.
(9) A “compound power return loss” is the ‘power return loss’ compounded over all channels used in the scan. “Power return loss” is the return loss of power of a signal being returned after emission, for example in a microwave oven. Particularly, “power return loss” reflects here the power loss in decibels (dB) due to absorption by the material in the microwave oven cavity, e.g. the food product and susceptor, i.e. the power which is not reflected back to the emitters.
(10) A “median value of the total compound return loss” is the median value separating the higher half of all the compound return loss data from a radio frequency sweep from the lower half.
(11) In an embodiment of the present invention, the radio frequency sweep in step b) of the present method is from 900 to 5800 MHz. In a preferred embodiment of the present invention, the radio frequency sweep in step b) of the present method is from 2400 to 2500 MHz. Alternatively, the radio frequency sweep can also be from 902 to 928 MHz. The selection of a specific frequency band may depend on multiple considerations, such as for example the availability of a power source, the cavity size of the microwave oven, the size of the load to be heated in the cavity, and the desired penetration depth into the material to be heated.
(12) In one embodiment, the radio frequency sweep in step b) of the method of the present invention is done separately for each channel. Alternatively in another embodiment, the radio frequency sweep in step b) of the method of the present invention is done collectively for all channels with constant phase angle. Such a phase angle can be defined and set in a solid state microwave oven by the user.
(13) Solid state microwave ovens have a degree of heating process control unavailable with classical magnetron driven microwave ovens. With this additional control and feed-back from the heating cavity of the oven, these solid state microwave ovens can determine how much power is reflected back and adapt the heating process accordingly. Thereby, the solid state microwave oven is then preferably operated at a power from 100 to 1600 Watts and for 30 seconds to 30 minutes.
(14) In a further embodiment of the present invention, the first heating step in step d) of the present method is for a duration to defrost at least 50 vol % of the food product. Preferably, the first heating step in step d) is for a duration to defrost at least 80 vol % of the food product. More preferably, the first heating step in step d) is for a duration to completely defrost the food product. Once defrosted, the food product or the part of the food product which is defrosted is better able to absorb energy from the emitted radio frequency. This creates a competition between the food product and the susceptor for the available electromagnetic power. In this phase, the susceptor needs to be provided with enough microwave power to fulfill its role. It is then when preferably the radio frequency is changed to a frequency with a higher absorption of the radio frequency power by the food product and the susceptor, such as provided in the second heating step of the present method. Therefore, for example, the first heating step in step d) of the present method can be for a duration of at least 1.5 min, preferably at least 2 min, more preferably at least 2.5 min.
(15) In a further embodiment of the present invention the first heating step in step d) of the present method is at a radio frequency where the compound power return loss is below an arithmetic mean of the median value and the minimal value of return loss determined over the entire swept frequency range and calculated on a decibel (dB) basis. The inventors have found that advantageously the radio frequency of the first heating step d) is selected such that the compound power return loss is as minimal as possible. The smaller the compound return loss, the less the risk of damaging the susceptor with a high load of energy. Preferably, the first heating step in step d) of the present method is at a radio frequency where the compound power return loss is at the minimum of the entire swept frequency range.
(16) In a still further embodiment of the present invention the second heating step in step e) of the present method is at a radio frequency where the compound power return loss is above an arithmetic mean of the median value and the maximal value of return loss determined over the entire swept frequency range and calculated on a decibel (dB) basis. The inventors have found that advantageously the radio frequency of the second heating step d) is selected such that the compound power return loss is as high as possible. The bigger the compound return loss, the more energy can be absorbed by the food product. Furthermore, it is also now that the susceptor needs an optimal amount of power as it is converting this energy into heat to assure proper browning and crisping of the food surface. Preferably, the second heating step in step e) of the present method is at a radio frequency where the compound power return loss is at the maximum of the entire swept frequency range. Therefore, for example, the second heating step in step e) of the present method is for a duration of at least 1.5 min, preferably at least 2 min, more preferably at least 2.5 min.
(17) In another embodiment of the present invention, the steps b) and c) of the present method are repeated before the second heating step of step e). In other words, a second radio frequency sweep over the entire selected frequency range with analyzing the resulting compound power return loss is performed after completion of the first heating step d) and before the second heating step e). It is then the result of this second radio frequency sweep and its analysis which is used to determine the radio frequency for the consecutive second heating step e). These additional steps of the present method allow to optimize the selection of the radio frequency for the second heating step. Such a second radio frequency sweep may be helpful also as the compound power return loss profile obtained from the initially frozen food product may have changed or shifted a little bit.
(18) In a still further embodiment, the combination of the steps b), c) and e) of the present method is repeated at least twice. Hence, after a first part of the second heating step, the radio frequency may be swept for a third, fourth or even fifth time, and each time the selected radio frequency for the following consecutive heating step may be adjusted accordingly again. Hence, it may be possible to sweep the frequencies and adjust the selected radio frequency for the heating step once every one minute or every 30 seconds, for example. Hence, in another embodiment of the present invention, the method of the present invention pertains to a method where the radio frequency sweep with the compound power return loss analysis is repeated once every minute, once every 45, 30, 15 or 5 seconds, and where the radio frequency for the consecutive heating step is adjusted accordingly.
(19) In an embodiment of the present invention, the frozen food product is a pizza product, a sandwich product, a bread product, an enrolled dough product with a filling, or a prepared meal product.
(20) Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. Further, features described for different embodiments of the present invention may be combined. Further advantages and features of the present invention are apparent from the figures and examples.
Example 1: General Methodology and Description
(21) Microwave Ovens and their Specifications:
(22) The following ovens were used for conducting the experiments reported herein: Standard home microwave (Sharp Carousel 1100 Watts): 1100 Watts; 11 power levels; 4 defrost options; 6 reheats options; countertop in-house developed Solid State microwave oven: Four-channel RF power amplifier (Ampleon), combined with a GE ‘Café’ ‘Over-the-Range’ Microwave/Hot Air oven cavity; 250 Watts/Channel; 1600 Watts convection; 3 adjustable fan speeds.
(23) Description of the In-House Developed Solid State MW Oven:
(24) The Solid State microwave oven used in this study is based on an NXP (now Ampleon, Netherlands) quad channel radiofrequency (RF) power amplifier combined with a GE ‘Café’ ‘Over-the-Range’ Microwave/Hot Air oven cavity. The quad channel system (QCS) is mobile, flexible and can be utilized by driving 1 to 4 channels coherently or independently. Each channel delivers 250 Watts between 2.4 and 2.5 GHz. The system is easy to use with a LabVIEW software interface. The system is robust and includes a door switch plug (connected to two independent door switches) to ensure microwaves do not operate when the cavity door is open.
(25) The system rack consists of four Psango high performance RF power amplifiers based on laterally diffused metal oxide semiconductor (LDMOS) technology which have a heating efficiency close to 60%. Couplers and detectors are present in the system to measure the forward and reverse power per channel. The system is cooled by air with the help of large aluminium heat sinks. Each channel requires a power supply of 20 A at 28 V.
(26) The cavity used in the study is a GE ‘Café’ 1.7 cu. ft. ‘Over-the-Range’ Microwave/Hot Air oven cavity. Dimensions of the cavity are 53.34×34.29×25.4 cm (W×L×H) with a 48 L volume. The original magnetron for the oven located on the top was removed, and the electronics were readjusted to ensure the safe operation of the oven. The convection system is 1.6 kW and can be operated up to 450° F. cavity temperature. Convection cooking controls include bake, fast bake, and roast with the roast function having the highest fan speed.
(27) Tested Frozen Food Products:
(28) The food products were stored in a freezer at 5° F. (−15° C.) for at least 24 hours prior to the testing. This ensured equilibration of the temperature throughout the products. The tested products used were from the US market: Single Serve DiGiorno Four Cheese Pizza and Four Cheese Hot Pocket products.
(29) Product Quality Measurements after the Baking in the MW Oven:
(30) Product performance was measured in terms of the following characteristics: A. Percentage Weight Loss: Each product was weighed before placing it in the oven (Initial Weight) and after the product reconstitution (Final Weight). The percentage weight loss was measured using the formula:
[Percentage Weight Loss]=((Initial weight−final weight)/initial weight)×100 B. Sensory: The following scale was developed by a Sensory Scientist, and the products were evaluated on the following scale: Crispiness (cut in the center): score 1 (not crispy) to score 5 (very crispy) Crispiness (bit of corners): score 1 (not crispy) to score 5 (very crispy) Toughness (pull of edge): score 1 (not tough) to score 5 (very tough) C. Visual Observation: After every product reconstitution, product images were captured using a digital camera. D. Percentage Browning: A DigiEye was used to measure the overall surface browning of the dough surface. It is a computer controlled digital camera system for measuring color and capturing high quality repeatable images. An image was captured by the calibrated digital camera which was followed by color measurement of the object image utilizing the DigiEye software. The DigiEye provides complex color data for each selected area and average values for the investigated samples as an arithmetic mean from values determined for particular selected areas. The measurement data were reported in terms of colorimetric values (XYZ and CIE L*a*b*) and spectral reflectance, ranging from 400 nm to 700 nm at 10 nm intervals. The Lab Color Scale was a 3-dimensional model made up of three axes: the L axis (luminance), ranging from black (0) to white (100), the a axis which extends from green (−a) to red (+a), and the b axis which ranges from blue (−b) to yellow (+b). Color parameters were calculated according to the “Observer” and “Illuminant”. The cabinet was lit by a combination of fluorescent D65 illuminant and additive LEDs to allow the production of calibrated A-rated D65 simulator. The food sample (Hot Pocket product or pizza) was placed in the DigiEye Cube with a blue plate to contrast and filter out the white lighting from the background. Diffuse illumination geometries were used in the process. It removes specular reflection from glossy and curved surfaces, enabling reliable measurements of the Hot Pocket products and pizza. Attached to the Cube, a digital SLR camera captures data at millions of points. Color and texture are recorded precisely and in extremely high resolution. Color measurement was performed for selected area of the investigated Hot Pocket sample using the DigiPix option. Selection of pixels for measurement was done using the ‘Custom Pixel’ function. The colorimetric values of the various brown hues were recorded and averaged out into four separate brown shades. Each unique brown shade detected was given a numerical value, computed through a formula and plotted on the 3-dimensional grid. Percentage browning in the study was calculated using L/a.
Example 2: Single Serve DiGiorno Four Cheese Pizza Product
(31) This example highlights the results of improved browning and crispiness of a single serve pizza by optimizing the method for heating in a solid state microwave oven. The results from operating all channels at the same frequency are shown. The “Reference test” selected for this study is what a person skilled in the art would typically perform when using a solid state microwave oven, i.e. i) performing a radio frequency sweep between 2400-2500 MHz for all channels, ii) analysing the compound return loss to find the high absorption frequency, and then iii) cooking the food product at this high absorption frequency as it would be considered the most efficient way to cook the food product.
(32) However, it might not be the optimum way to use a susceptor together with an initially frozen food product and to enhance browning and crispiness of this food product during the cooking process. In fact, the results from this example demonstrate that the ideal way to optimize susceptor performance in combination with a frozen food product would be to cook the pizza first at a low absorption frequency for a certain period of time to ensure that the food is defrosted or at least partly defrosted and then to cook the food for the rest of the time at a high absorption frequency to enhance the browning and crispiness.
(33) Methodology and Protocol of the Experiment:
(34) Example 1 summarizes the methodologies utilized for the study.
(35) The following testing protocol was used in the reconstitution (heating) of the single serve pizza in the magnetron-based and solid state microwave ovens, respectively:
(36) Sharp Carousel microwave (Magnetron 1100 Watts): The product was placed in the center on the turntable with the use of the susceptor as directed in the cooking instruction label. Product is cooked for 3 minutes and measured for performance.
(37) Ampleon Experimental Solid State Combination Oven: The product was placed in the center of the turntable with the use of the susceptor. For all trials, the product was placed exactly at the same location to ensure repeatability. The turntable was inactivated, as solid state ovens generally do not require the turning motion for even heating. The cooking methodology in the solid state oven was either a one phase or two phase method.
(38) Our reference test for this study was a one phase method where a high absorption single frequency (based on return loss data) was selected following the frequency sweep (scan) between 2400-2500 MHz. During the scan and also during the following cooking steps, all four channels of the experimental oven were operated at the same frequency.
(39) Scanning Procedure:
(40) The scan was conducted by applying microwaves in a sweep where the frequency was increased between 2400 and 2500 MHz in steps of 1 MHz. The applied power was 50 Watt per channel, and the scan took 8 seconds. The heating effect from the scan itself is considered negligible. The experimental oven measures the reflected power at each frequency and provides the result of the scan in the form of a return loss (in dB). A high return loss value means that a big portion of the incident microwave energy was absorbed in the cavity. Since the oven cavity is made of metal with relatively low absorption losses, it is assumed that most of the absorption takes place in the food product and susceptor.
(41) The result of each scan is plotted in a way that allows for easy identification of the local and global maxima and minima. Three more reference lines mark a) The return loss for which half of the measured points are higher and half of the measured points are lower (“median”) b) The half difference (in dB) between the median and the global maximum (“50% line top”) and c) The half difference between the median and the global minimum (“50% line bottom”).
(42) When choosing a frequency for high absorption, it means that the return loss corresponding to the frequency has to be higher than the median of the scan. Preferably, the frequency is chosen so that the corresponding return loss is above the “50% line top”, and more preferably it is chosen so that the corresponding return loss is at its global maximum.
(43) When choosing a frequency for low absorption, it means that the return loss corresponding to the frequency has to be lower than the median of the scan. Preferably, the frequency is chosen so that the corresponding return loss is below the “50% line bottom”, and more preferably it is chosen so that the corresponding return loss is at its global minimum.
(44) Tested Examples According to Table 1: 1. Sharp Carousel Microwave (Magnetron: 1100 Watts): Product is cooked for 3 minutes as indicated by the supplier and measured for performance. 2. Ampleon Solid State Oven—High Absorption (Reference test): Only one heating step as Phase 1—A fixed frequency was selected based on the highest absorption. The product was cooked at a total of 6 minutes and 30 seconds at 2495 MHz. 3. Ampleon Solid State Oven—High Absorption/Low Absorption: For the two phase (two heating step) method, we divided the cooking stages into two. First being a cooking methodology where we cook at a high absorption frequency, followed by cooking at a low absorption frequency. However, at all times the four channels of the experimental oven were operated at the same frequency as follows: Phase 1—A fixed frequency was selected based on the highest absorption. The product was cooked for 2 minutes and 45 seconds at 2495 MHz Phase 2—A fixed frequency was selected based on the lowest absorption. The product was cooked for 2 minutes and 30 seconds at 2470 MHz The radio frequency scans (sweeps) before Phase 1 and before Phase 2 are shown in
(45) Results:
(46) Table 1 highlights the overall results of the DiGiorno pizza study.
(47) TABLE-US-00001 TABLE 1 Comparison of performance of the single serve DiGiorno pizza when heated in the solid state microwave oven. Results of a 1100 Watt magnetron based oven are also provided as a comparison Visual Types of Ovens & Weight Base Observation Phases of Time Loss Browning (Bottom Cooking Min:Sec Percent Percentage Surface) Comments Sharp Carousel 3:00 10 17.81 FIG. 3A Uneven Microwave browning, (Magnetron: and no 1100 Watts) crispiness Ampleon Solid 6:30 15.03 ± 0.6 32.89 ± 8.5 FIG. 3B Uneven & State Oven - Little High Absorption browning, crispiness throughout, more toughness Ampleon Solid 5:15 10 ± 0.1 36.19 ± 3.9 FIG. 3C Uneven State Oven - browning, High crispiness Absorption/Low throughout, Absorption more toughness Ampleon Solid 6:15 12 ± 1 57.25 ± 4.1 FIG. 3D Even State Oven - browning, Low crispiness Absorption/High throughout, Absorption very little toughness
(48) Conclusion
(49) Cooking times of the reference and our proposed cooking methodology are nearly the same, but we achieve significantly higher surface browning on the bottom of the pizza as compared to the reference. The percentage weight loss is also in the acceptable range of below 15%. The pizza heated according to the proposed method also shows more even browning and less toughness compared to the reference.
Example 3: Hot Pocket Products (Multi-Frequency)
(50) This section highlights the results of improved browning and crispiness of a Hot Pocket food product by optimizing the method of heating in a solid state microwave oven. The results from operating the experimental oven at multiple frequencies (each of the four channels being operated at a different frequency) are presented. The setup of the experiment was the same as in Example 2 with the following modifications:
(51) Sharp Carousel microwave (Magnetron 1100 Watts): The product was placed in the centre on the turntable with the use of the susceptor as directed in the cooking instruction label. The Product was cooked for 2 minutes and measured for performance.
(52) Ampleon Experimental Solid State Combination Oven: The product was placed in the centre on the turntable with the use of the susceptor. For all trials, the products were placed exactly at the same location to ensure repeatability. The cooking methodology in the solid state oven was either a one phase or two phase method as described in Example 2.
(53) Our reference test for this study was a one phase method where a high absorption frequency (based on return loss data) was selected for each channel separately, following the frequency sweep between 2400-2500 MHz. All four channels of the experimental oven were operated at different frequencies as follows:
(54) Ampleon Solid State Oven—High Absorption (Reference test): Phase 1—Frequencies were selected based on the highest absorption, which was: Channel 1: 2401 MHz Channel 2: 2410 MHz Channel 3: 2445 MHz Channel 4: 2448 MHz
(55) For the two phase method, we divided the cooking process into two stages. First being a cooking methodology where we cook at a high absorption frequency (high absorption for each of the channels) followed by cooking at a low absorption frequency for each channel. The four channels of the experimental oven were operated as follows:
(56) Ampleon Solid State Oven—High Absorption/Low Absorption: Phase 1—Frequencies were selected based on the highest absorption. The product was cooked for 2 minutes at: Channel 1: 2400 MHz Channel 2: 2410 MHz Channel 3: 2445 MHz Channel 4: 2448 MHz Phase 2—Frequencies were selected based on the lowest absorption. The product was cooked for 1 minute and 45 seconds at: Channel 1: 2471 MHz Channel 2: 2470 MHz Channel 3: 2482 MHz Channel 4: 2480 MHz
(57) The product was cooked for a total of 3 minutes and 45 seconds.
(58) Ampleon Solid State Oven Low Absorption/High Absorption
(59) (Method of the Present Invention): Phase 1—Frequencies were selected based on the lowest absorption to defrost the product. The product was cooked for 2 minutes at: Channel 1: 2471 MHz Channel 2: 2470 MHz Channel 3: 2482 MHz Channel 4: 2484 MHz Phase 2—Frequencies were selected based on the highest absorption to form the crisping and browning. The product was cooked for 1 minute and 45 seconds at: Channel 1: 2401 MHz Channel 2: 2410 MHz Channel 3: 2454 MHz Channel 4: 2445 MHz
(60) The product was cooked at a total of 3 minutes and 45 seconds.
(61) Results:
(62) Table 1 highlights the overall results of the Hot Pocket food product study.
(63) TABLE-US-00002 TABLE 1 Comparison of performance of the Hot Pocket product when heated at a multiple frequency in a solid state microwave oven. Results of a 1100 Watt magnetron based oven is also provided as a comparison. Types Surface & of Ovens & Weight Base Visual Phases of Time Loss Browning Obser- Cooking (Min) Percent Percentage vation Comments Sharp Carousel 2 12.2 8.310 FIG. 4A No Microwave crispiness, little browning on base, more toughness Ampleon Solid 2.5 9 ± 2 19.94 ± 8.3 FIG. 4B Uneven State Oven - 11.91 ± 7.1 browning, High crispiness Absorption throughout, more toughness Ampleon Solid 3.75 12 ± 1.5 22.37 ± 7.5 FIG. 4C Very little State Oven - 17.39 ± 3.9 browning, High very little Absorption/ crispiness, Low more Absorption toughness Ampleon Solid 3.75 9 ± 1.1 29.43 ± 6.9 FIG. 4D Even State Oven - 16.47 ± 4.6 browning, Low crispiness Absorption/ throughout, High very little Absorption toughness
CONCLUSION
(64) Significantly higher overall browning was achieved on the top and bottom dough surfaces of the Hot Pocket product with the proposed method compared to the reference. The percentage weight loss was also in the acceptable range of below 10%. The sample heated according to the proposed method showed higher crispiness, more even browning, and less toughness compared to the reference.