Microwave food products and method of their manufacture and heating

A method of making a microwave heatable food product, including:

• selecting at least one dielectric property of said food product;
• and
• adjusting a thickness of said food product according to said at least one dielectric property to achieve an approximate local maximum or local minimum in the functional relationship between power absorbance and thickness of said food product during exposure to microwave radiation whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation.

A method of making a microwave heatable food product, including adjusting thickness and at least one dielectric property of said food product to achieve an approximate local maximum or local minimum in the functional relationship between power absorbance and thickness of said food product during exposure to microwave radiation, whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation.

A method of making a microwave heatable food product, including adjusting a thickness of said food product to achieve an approximate local maximum or local minimum in the functional relationship between power absorbance and thickness of said food product during exposure to microwave radiation, whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation.

A method of making a microwave heatable food product, including adjusting at least one dielectric property of said food product to achieve an approximate local maximum or local minimum in the functional relationship between power absorbance and thickness of said food product during exposure to microwave radiation whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation.

A microwave heatable food product having a selected thickness and having at least one dielectric property adjusted according to said thickness whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation and whereby an approximate local maximum or minimum in the functional relationship between power absorbance and thickness of said food product is achieved during exposure to microwave radiation.

A microwave heatable food product having at least one selected dielectric property and having a thickness adjusted according to said at least one dielectric property whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation and whereby an approximate local maximum or minimum in the functional relationship between power absorbance and thickness of said food product is achieved during exposure to microwave radiation.

A microwave heatable food product having thickness and at least one dielectric property adjusted whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation and whereby an approximate local maximum or minimum in the functional relationship between power absorbance and thickness of said food product is achieved during exposure to microwave radiation.

A method of controlled microwave heating of a food product comprising:

• (a) placing a food product in a microwave oven, the thickness of said food product having been selected whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation and whereby an approximate local maximum or minimum in the functional relationship between power absorbance and thickness of said food product is achieved during exposure to microwave radiation;
• and
• (b) exposing said food product to microwave radiation for a time period sufficient to heat said food product to a temperature within a predetermined temperature range.

A method of controlled microwave heating of a food product comprising:

• (a) placing a food product in a microwave oven, at least one dielectric property of said food product having been selected whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation and whereby an approximate local maximum or minimum in the functional relationship between power absorbance and thickness of said food product is achieved during exposure to microwave radiation;
• and
• (b) exposing said food product to microwave radiation for a time period sufficient to heat said food product to a temperature within a predetermined temperature range.

A method of controlled microwave heating of a food product comprising:

• (a) placing a food product in a microwave oven, a thickness and at least one dielectric property of said food product having been selected whereby said food product will heat within a predetermined time/temperature relationship range upon exposure to microwave radiation and whereby an approximate local maximum or minimum in the functional relationship between power absorbance and thickness of said food product is achieved during exposure to microwave radiation;
• and
• (b) exposing said food product to microwave radiation for a time period sufficient to heat said food product to a temperature within a predetermined temperature range.