Method for structuring food for microwave

Abstract

Methods are generally described herein for structuring food for microwave heating. In some examples, food with high dielectric loss factor is dispersed in a matrix of foods with low dielectric loss factors to promote uniform heating and efficient heating. In other examples, microwave susceptors are sandwiched between layers of food and attached to a handle whereby said microwave susceptors can be removed by pulling on the handle after microwave heating.

Dependencies are inferred from the claim text.