Food heating technique for producing high temperature

The present invention relates to a high temperature heating technique and container for foods. The container comprises principally quicklime, which is the main component for raising the temperature, a medium temperature heating pack, a high temperature heating pack and a heater lid. The medium temperature heating pack includes a temperature raising liquid for creating a first stage of temperature increase by reacting the quicklime, while the high temperature heating pack includes a temperature raising liquid for creating a second stage of temperature increase. The heater lid contains probes which release the temperature raising liquid in the medium temperature heating packs and the chemical reaction to produce heat which in turn melts the covering of the high temperature heating pack releasing its liquids. These liquids in turn react with the surrounding quicklime to produce a high temperature of up to 250.degree. C. in a very short time.

BACKGROUND OF THE INVENTION 
The present invention relates to a high temperature heating technique for 
food, and particularly to a novel invention which can produce a high 
temperature of up to 250.degree. C., can reduce food heating time, can 
diminish the residual bacteria in food by such high temperature, yet can 
also get rid of environmental contamination and allow the users to eat 
safely. 
During these times, the quality of life has been gradually increasing, and 
the lives of people have been getting busier with the free time seeming to 
be always inadequate. There have been fast foods, quick lunches, etc. for 
resolving the time problem. Also there has been a lot of automatic heated 
foods suitable for take out, such foods being capable of being 
automatically heatable so as to be hot and edible when they are eaten. All 
of these can suit people's convenience. However, the automatically heated 
foods available in the market have too long of a heating time (from 
several minutes to about 10 minutes in order to get the predetermined 
temperature). For example, for 50 g quicklime plus 10 cc normal water (50 
g CaO 10 cc H.sub.2 O), it takes 3 minutes to get the predetermined 
temperature. Yet the temperature thereof is not very high (from more than 
80.degree. C. to about 200.degree. C.). For example, for 50 g quicklime 
plus about 8 cc distilled water plus about 0.3 g salt (50 g CaO(s), about 
8 cc H.sub.2 O (1), and about 0.3 g Nacl (s)), the temperature thereof 
rises to only 200.degree. C. Besides, the prior art containers have only 
one pressing pin provided on a heater lid, so that when the pressing pin 
pierces the water bag, water in the bag can flow out only from a small 
hole. The result is that the heat reaction therefrom can not proceed 
rapidly and the heating effect is hence reduced. (See FIGS. 1 and 2.) 
Consequently, the whole heating effect is bad. Also, if the foods are kept 
at a high temperature for quite a long time, they will degenerate (like in 
the case of hot beverages in a vending machine). The consumers thereof are 
subject to injury after eating them. Further, the reaction products of the 
chemical heating reaction are not all absorbable by Nature, and they may 
include toxic materials, so as to contaminate the environment. 
SUMMARY OF THE INVENTION 
The inventor knew well the above stated disadvantages, and spent a lot of 
time, money and effort to undertake a hard study. After many versions, the 
inventor finally made this invention. The principal object of the present 
invention is to take advantage of the unique device which includes 
quicklime, medium and high temperature heating packs and a heater lid. A 
pressing pin and a protruding piercing body on the heater lid can pierce 
through a medium temperature pack, such that the temperature of a raising 
liquid in the medium and the high temperature heating packs can be mixed 
rapidly with quicklime and produce a conventional chemical reaction. Thus 
there will be achieved a high temperature of up to 250.degree. C. after a 
very short time. This not only reduces the heating time of foods, but also 
the high temperature diminishes the residual bacteria in these foods, and 
may prevent the foods from degenerating from a lengthy heating. Thus the 
present invention provides consumers with hot and safe edible foods. Such 
device uses heating materials which can be absorbed by Nature, are not 
toxic, and will not contaminate the environment.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
As shown in FIGS. 3 and 4, the present invention includes within the bottom 
end portion of a can 16 structurally stable quicklime 22, a medium 
temperature heating pack 23, a high temperature heating pack 24, and a 
heater lid 17. 
Medium temperature heating pack 23 has therein a type of exothermic liquid 
which contains the components about 0.03 g salt, about 8 cc distilled 
water and about 0.8 cc glacial acetic acid (i.e., it contains about 0.03 g 
Nacl (s) plus about 8 cc H.sub.2 O (1) plus about 0.8 cc CH.sub.3 COOH 
(1)). Medium temperature pack is produced as follows: the distilled water 
is heated to 100.degree. C. to purify its quality and to be sterilized. 
The temperature of the distilled water is then lowered to 
20.degree.-25.degree. C. After that, salt NaCl(s) is added and the water 
is heated to 100.degree. C. to dissolve completely the salt, and such that 
the water is stabilized and sterilized. Then glacial acetic acid (CH.sub.3 
COOH(1)) is added and the mixture is heated slightly to about 30.degree. 
C., and then cooled naturally to about 22.degree. C. Finally the mixture 
is put into a normal plastic film. 
The high temperature heating pack has therein a type of exothermic liquid 
which contains the components of about 0.02 cc salt water, about 0.8 cc 
glacial acetic acid and about 9 cc distilled water (their chemical formula 
is about 0.02 cc NaCl (aq) plus about 0.8 cc CH.sub.3 COOH(1) plus about 9 
cc H.sub.2 O (1)). The production process is similar to that of the medium 
temperature heating pack, but the covering layer 28 and the ratios among 
the components are different from those of the medium temperature heating 
pack 23, (i.e., the ratios among the components of the medium temperature 
heating pack are 1 (NaCl) : 89 (H.sub.2 o) : 2.6 (CH.sub.3 COOH), while 
the ratios among the components of the high temperature heating pack are 
0.5 (NaCl) : about 44.5 (H.sub.2 O) : about 1.3 (CH.sub.3 COOH); and the 
covering layer 28 is a special plastic film which can just be melted when 
the temperature is increased to 140.degree. C.) 
Referring again to the figures, can 16 has a bottom heater lid 17 which is 
provided with a pressing pin 18 at the mid point of its lid body 21. In 
the four sides surrounding pin 18 there is respectively a bending groove 
19. The bottom end of groove 19 protrudes out from the inner side of the 
lid body and has respectively a protruding piercing body 20. 
As shown in FIG. 5, when in use, the heater lid 17 has been pressed 
downwardly to allow the pressing pin 18 and the protruding piercing bodies 
20 to pierce through the bottom of a covering layer 27 of medium 
temperature heating pack 23, so that the temperature raising liquid 25 in 
pack 23 can flow out rapidly to mix with quicklime 22 (CaO(s) ) and 
produce a chemical reaction. The chemical formula is CaO(s)+NaCl 
(s)+CH.sub.3 COOH(1)+H.sub.2 O(1). Liquid 25 in pack 23 reacts first with 
partial quicklime to release heat thereby creating a first stage of 
temperature change. In the meantime, the heat produced offsets the ambient 
low temperature, and thereafter, it is only capable of increasing the 
temperature to 50.degree. C. after 20 seconds. This is shown in FIG. 7, 
wherein the horizontal axis represents time while the vertical axis 
represents temperature and the curve increases slowly to point "a." 
Because the amounts of NaCl and CH.sub.3 COOH(1) are small, they are 
exhausted antecedently, and a part of H.sub.2 O(1) is left. Thereby, 
CaO(s) can react with the residual H.sub.2 O(1). The chemical formula is 
CaO(s)+H.sub.2 O(1).fwdarw.Ca(OH) (s). This reaction releases a lot of 
heat and the temperature is then raised. The heat produced needs not to 
offset the ambient low temperature, so that in this second stage the 
temperature is raised up to 140.degree. C. after 37 seconds (as shown at 
point "b" in FIG. 7). CaO(s) remains partially unreacted until the 
temperature increases up to 140.degree. C. At this temperature covering 
layer 28 of high temperature heating pack 24 melts as shown by dashed line 
28 in FIG. 6 which illustrates this situation. Now temperature raising 
liquid 26 in the high temperature heating pack 24 is released and reacts 
with the residual CaO(s). The heat energy released this time also needs 
not to offset the ambient temperature and being at a high temperature, 
therefore, the temperature of the stony material in this third stage can 
be increased to the high temperature of 250.degree. C. within 60 seconds 
(as shown by point "c" in FIG. 7). Then the temperature can decrease 
gradually in 2 minutes to obtain the temperature most appropriate for 
eating (this is the fourth stage, as shown by "d" in FIG. 7). 
Thus the present invention is far better than the conventional 
automatically heating foods on the market which obtain a lower temperature 
and require a lengthy heating time. In the present invention, the residual 
bacteria in the foods can be effectively diminished by the high 
temperature of 250.degree. C., yet still the heating time is very short 
(only for several decades of seconds). Hence the foods will degenerate and 
can be offered as hot, safe and healthful. The short heating time does not 
make people wait too long, thereby increasing the efficiency of use. The 
reacting products after heating can be absorbed by Nature, and because 
they are not toxic, they will not contaminate the environment. 
In conclusion, the inventor made the present invention through hard study. 
By the unique and excellent design and technical approaches of the present 
invention, a high temperature of 250.degree. C. can be achieved within a 
very short time, so as to effectively reduce the residual bacteria in the 
foods, while also avoiding degeneration of the food which could result 
from a lengthy heating time. Thus the foods can be offered as hot, safe 
and healthful and heating ingredients do not contaminate the environment. 
These are the unique effect of the present invention. 
Having thus described the present invention, what is claimed as new, 
improved and practical and is desired to be secured by Letters Patent of 
the United States is set forth in the following claims.