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Susceptor
A susceptor is a material used for its ability to absorb electromagnetic energy and convert it to heat (which is sometimes designed to be re-emitted as infrared thermal radiation). This energy is typically radiofrequency or microwave radiation used in industrial heating processes, and also occasionally in microwave cooking. The name is derived from ''susceptance'', an electrical property of materials that measures their tendency to convert electromagnetic energy to heat.
== Operation ==
In microwave cooking, susceptors are built into paper packaging of certain foods, where they absorb microwaves which penetrate the packaging. This process raises the susceptor patch temperature to levels where it may then heat food by conduction or by infrared radiation.
* Conduction heating occurs with good thermal contact between susceptor and food. Because of the lower temperatures, there is less browning, but more than if there were no susceptor at all.
* If there is an air gap (or at least, poor thermal contact) between the susceptor and food, the susceptor will heat to much higher temperature (due to its smaller effective heat capacity when in poor contact with food), and at these higher temperatures, will radiate strongly in the infrared. This infrared radiation then shines onto the food below or next to the susceptor, causing a "broiling" type effect (high skin heating), due to lower ability of infrared to penetrate foods, vs. microwave ovens. Conversion of some microwave to infrared is particularly useful for goods which require a large amount of crust-browning from infrared, such as frozen pies.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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