38th Annual Symposium

Mayflower Park Hotel
Seattle, Washington, USA
July 13-15, 2005

Program

Wednesday, July 13

8:30 AM TOUR: A Pacific Northwest Experience

A scenic trip from Seattle to the Hampton Affiliates timber processing site at the base of Mount Ranier. Afterward, scenic single lane rural roads lead us up to the peaceful shadow of Mount Si, where we stopped at an observation platform 300 feet above the Snoqualmie River. From the platform, we had an outstanding view of the Snoqualmie Falls as they plunge 270 feet. The tour concluded at a local vineyard.

1:00 PM Short Course
Fundamentals of Microwave Heating
This basic introductory course is designed for engineers, physicists, researchers and technologists without extensive experience in electromagnetic theory and applications.

3:00 PM: Short Course Breakout Sessions:
A. Introduction to Microwave Oven and Food Technology
After a thorough introduction to the science behind microwave technology, participants interested in expanding their knowledge of microwave oven technology will be introduced how the appliance works, how it differs from conventional cooking and ways to optimize interactions with products and packaging.
B. Introduction to Industrial and Scientific Technology
Specifically designed for industrial researchers, students and scientists, this breakout session will delve deeper into the study of electromagnetic energy. Topics will include temperature and other kinds of direct and indirect measurements, as well as status performance indicators in microwave heating. Multimode and single mode systems will be discussed and performance characteristics analyzed.

5:30 PM Welcoming Reception in Exhibit Hall

Thursday, July 14

8:15 AM Welcome, IMPI President Neal Cooper

8:30 AM Concurrent Sessions

Session A: Microwave Modeling Software Panel

Participants: Dr. Vadim Yakovlev, QWUG/Quickwave 3D; Chris Emson, Vector Fields, Inc., and Dr. Wolfgang Hoefer, Faustus Scientific Corp.
Panel Chair: Dr. Nguyen Tran, Swinburne Institute of Technology
Three leading manufacturers of microwave simulation software will present their latest software, and explain the tool and its uses. Following the presentations, an open table question and answer period will be held in order to compare the products and make a determine the software solution that is best suited for particular applications.

Session B: 2004 Consumer Trends: Analysis and Application

Session B1: IMPI Consumer Survey Analysis
Presenter: Joy Daniel, Sharp Electronics
The 2004 Consumer Usage and Attitudes Regarding Microwave Ovens and Microwavable Products results have now been published. This report, conducted by IMPI, contains invaluable information for microwave food researchers, as well as oven manufacturers and product developers. Daniel played a pivotal role in the development and analysis of this five part series of surveys.

Joy Weis Daniel is the Associate Director of Product Development for the Appliance Division for Sharp Electronics Corporation in Mahwah, New Jersey. Joy has been with Sharp for nearly 21 years and has taken an active role in the development of Sharp's microwave oven line and now is working on the development of the major appliance line including the world's first Microwave Drawer. Daniel has a B.S. from Ohio State University and a M.A. from Montclair State University. She participates in the Association of Home Appliance Manufacturers Association, Consumer Trends Forum International and, of course, IMPI. She has served on the IMPI Board and also actively participated in the Consumer Study Committees for all five editions of the survey. Daniel was an integral part in the development of the IMPI Consumer Study questionnaire and the analysis of the results.

Session B2: Implementing Changes in Food Products to Reflect Trends
Presenter: Dee Munson, The Food Professionals
Following the presentation of the results of the most recent IMPI consumer study, Dee Munson will respond to the information and analysis provided by Daniel. A summary of current trends will be presented, with suggestions about possible directions for product development and innovation. The session will conclude with an open period of questions and answers.

Dee Munson is a veteran food communicator and trend spotter. She has directed advertising, PR and foodservice programs for the American Egg Board and 22 other commodity promotion organizations and currently heads her own marketing communications firm, The Food Professionals. She and her partner, Kate Munson, now guide a variety of programs for Ocean Mist Farms, Sharp Electronics, Pink Lady USA (apples), the Washington State Potato Commission and Roman Meal Bread. Munson has been recognized for her work by her alma mater, Purdue University, by the Home Economists in Business and by the International Association of culinary professionals.

10:00 AM Coffee Break

10:30 AM Concurrent Sessions

Session A: Dielectric Properties

Organizer: Dr. Nguyen Tran, Swinburne Institute of Technology, Australia
Chair: Dr. Stuart Nelson, US Department of Agriculture

• Microwave Moisture Sensing in Cereal Grains and Oilseeds
  Stuart O. Nelson and Samir Trabelsi, U. S. Department of Agriculture, Athens, GA, USA
  
• Dielectric Properties as an Indicator of Oil Contents in Extract Condensates
  Nguyen Tran and Leigh Aitken, Swinburne University of technology, Melbourne, Victoria, Australia
  
• Dielectric Mechanism Analysis of Food Polysaccharides in the Microwave and Radio Frequency Range of the Electromagnetic Spectrum
  Ali A. Alshami, Yu Wang, Galina Mikhaylenko, and Juming Tang, Washington State University, USA

Session B: Microwave Product Trends Around the World

Presenter: Lynn Dornblaser, Mintel International, Ltd.
A wealth of interesting and significant new products have been developed in the last year or so for microwave use. But how the products are positioned and how the microwave is used is often quite different from one part of the world to another. This presentation will cover a broad range of worldwide product trends, and look at each one of them in terms of how microwaveability plays a part.

With more than 15 years experience tracking and analyzing new product trends, Lynn Dornblaser brings to the Global New Products Database a unique perspective on the marketplace and future new product development. Based in Chicago as Director, GNPD Consulting Services, Lynn is responsible for answering clientsÕ needs for new product expert knowledge. She also is closely involved in the continued development of the Global New Products Database. Lynn has been quoted in numerous trade publications, including Prepared Foods, and has been quoted major US news organizations, including The Wall Street Journal, USA Today, The New York Times, and CNN. She also has spoken to a number of industry groups and at sales meetings and product ideation meetings for a variety of consumer packaged goods companies.

The Global New Products Database offers subscribers the premier source of worldwide product data. It is published by Mintel International Ltd., a research publishing company with offices in London, Chicago, and Sydney. Mintel has more than 25 years experience in providing global product intelligence, through its product consultants and network of field researchers.

12:00 PM Annual IMPI Awards Luncheon
The IMPI Technical Advisory Committee and Board of Governors will present various awards, including the induction of a Fellow, several previous years' best paper awards and other special recognitions.

1:30 PM Concurrent Sessions

Session A: Microwave Modeling

Chair: Dr. John Pearce, University of Texas at Austin, USA

• Simulation of Microwave Processes and Validation Using Magnetic Resonance Imaging (MRI)
  K. Knoerzer, M. Regier, H. P. Schuchmann, and H. Schubert, IFPE, University of Karlsruhe, Germany
  
• Finite-Difference Time-Domain (FDTD) Modeling of an Aperture-Coupled Octagonal Cavity Applicator for High-Power Microwave Processing
  Hussain Al-Rizzo, Rami Addada, Mohamad Haidar, Amer Al Habsi, University of Arkansas at Little Rock, USA
  
• Analysis of configuration sensitivity in single-mode microwave applicators using FDTD method
  Hao Chen, Juming Tang and Frank Liu, Washington State University, Pullman, WA, USA
  
• Modeling of microwave heating of semiconductor materials
  Felipe Garc’a, Zarel Valdez, Juan Aguilar, Aut—noma de Nuevo Le—n. San Nicol‡s de los Garza, NL, MŽxico
  
• Study of plasma species by simulation
  Nguyen Tran and Chi Ho. Swinburne University of Technology, Melbourne, Victoria, Australia
  
• Coupled Electromagnetic Thermal and Kinetic Modeling for Microwave Processing of Polymers with Temperature-Dependent Permittivity using 3D FEM
  Rensheng Sun, Liming Zong, Leo C. Kempel, Martin C. Hawley, Andre Benard, Michigan State University, MI, USA
  
• Reconstruction of Complex Permittivity of Dispersive Materials with FDTD Modeling and Neural Network Optimization
  E.E. Eves (1), V.V. Yakovlev (2), V.A. Mechenova (1), E.K. Murphy (2,3), and T.K. Wendel (1)
  1) The Ferrite Company, Inc., Hudson, NH, USA
  2) Worcester Polytechnic Institute, Worcester, MA, USA
  3) Colorado State University, Fort Collins, CO, USA
  

Session B: RF and Microwave Sterilization: What it is, How it Works and How to Use It to Your Advantage

Presenter: Dr. Juming Tang, Washington State University
Foods heated in the microwave must be microbiologically safe when consumed. Whether the heating step is in a large industrial RF or MW oven or in a consumer's kitchen microwave the problem is to ensure microbiological safety while maintaining product quality at a high level. The problem is tricky because MW heating is not always uniform. Dr. Tang will lead us through an introduction to what microwave sterilization is, how it works and finally, how you can use it when developing products and packaging.

Dr. Juming Tang received a B.S. in Mechanical Eng. From Central-South University of Technology in China, an M.S. in Post-Harvest Processing from the University of Guelph in Canada and his Ph.D. in Food Engineering from the University of Saskatchewan. He now serves as a professor of Food Engineering in the Biological Systems Engineering Department of Washington State University. His research interests include food engineering, Microwave and radio frequency heating and drying, heat and mass transfer in food processing, engineering properties of food materials, and dehydration of fruits and vegetables.

3:15 PM Break in Exhibit Hall

3:45 PM Concurrent Sessions

Session A: Microwave Processing for Aerospace Applications

Organizers: Manfred Thumm and Lambert Feher, Forschungszentrum Karlsruhe, Germany
Chair: Lambert Feher, Forschungszentrum Karlsruhe, IHM, Karlsruhe, Germany

• Critical Role of Internal Susceptors in 2.45 GHz Microwave Sintered Silicon Nitride Ceramics.
  Sreekumar Chockalingam and David A. Earl, NYSCC, Alfred University, NY, USA.
  
• Microwave curing of high performance composite materials for aerospace applications with Hephaistos
  R. Graeber (1), L. Feher (2), K. Drechsler (3), and J. Filsinger (4)
  1) AKKA Technologies, Brussels, Belgium
  2) Forschungszentrum Karlsruhe GmbH, IHM, Karlsruhe, Germany
  3) UniversitŠt Stuttgart, Institut fuer Flugzeugbau (IFB), Stuttgart, Germany
  4) EADS Corporate Research, MŸnchen, Germany
  
• Microwave Synthesis of Near Infrared Heptamethine Cyanine Dyes
  Angela Winstead and Richard Williams, Morgan State University, Baltimore, MD, USA
  
• Development of an Industrial 2.45 GHz HEPHAISTOS-CA2 Microwave Processing System for Avionic Composite Fabrication
  L. Feher (1), K. Drechsler (2), and M.Thumm (1)
  1) Forschungszentrum Karlsruhe, IHM , Karlsruhe, Germany
  2) Universitaet Stuttgart, IFB, Stuttgart, Germany
  
• New approaches for the application of microwave heating for processing composite materials in the aeronautic industry
  Jurgen Filsinger (1) and Dr. Lambert Feher (2)
  1) EADS Deutschland GmbH, Munich, Germany
  2) Forschungszentrum Karlsruhe, IHM, Karlsruhe, Germany
  
• Measurement of Dielectric and Conductive Properties of Avionic Materials at 2.45 GHz Using Two-Step Approach
  M. J. Akhtar, L. Feher, and M. Thumm, Forschungszentrum Karlsruhe, IHM, Karlsruhe, Germany
  

Session B: Practical Product Development

Speaker: Chris Wilmoth, Research Chefs Association
The Research Chefs Association (RCA) is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology (TM) - the blending of culinary arts and the science of food. Chris Wilmoth, Pacific Northwest coordinator for RCA. and several colleagues will conduct a panel discussion regarding practical product development. The panel will conclude with hands on demonstrations of convection/convenience items currently in development/going to market.

5:00 PM IMPI Business Meeting

6:00 PM Reception in Exhibit Hall

Friday, July 15

8:30 AM Concurrent Sessions

Session A: Microwave and Radio Frequency Industrial Applications

Session Organizer: Robert Zwick, Teck Cominco, BC, Canada
Chair: Dr. Dinesh Agrawal, Pennsylvania State University, PA, USA

• Microwave induced permeability in wood
  Leigh Aitken and Nguyen Tran, IRIS, Swinburne University of technology, Melbourne, Victoria, Australia
  
• Atmospheric Pressure Microwave Plasma Carburization of Steel Alloy Components
  Kuruvilla Cherian, Satyendra Kumar, Devendra Kumar, Mike Dougherty, Sr., Dominique Tasch, Greg Fett and Dana Combs, Microwave Technologies, Dana Corporation, MI, USA.
  
• Microwave Heating Techniques for Flax Fibre in Biocomposite Product Development Process
  L.N. Reddy*, Venkatesh Meda and Satya Panigrahi, University of Saskatchewa, Saskatoon, Canada
  
• Commercial radio frequency vacuum drying combined with a conventional lumber sorting
  Robert Zwick, Teck Cominco, BC, Canada
  
• Eastern species wood drying trials with an industrial RFV kiln
  James Kendall, Hydro Quebec, QC, Canada

Session B: Dielectric Properties

Speaker: Dr. Richard Mudgett
The heating behavior of food materials is strongly influenced by their dielectric properties. In this session the mechanisms underlying material permittivity and dielectric loss will be discussed and the role of key ingredient classes (e.g., water, salts, and sugars) will be outlined.

10:00 AM Coffee Break

10:30 AM Concurrent Sessions

Session A: Organic Chemistry for Microwave Applications

Chair: Dr. R. Varma, U.S. Environmental Protection Agency, USAM

• Greener Chemical Syntheses Using Microwaves
  Rajender S. Varma, U.S. Environmental Protection Agency, Cincinnati, Ohio, USA
  
• Microwave Heating of Two Phase Immiscible Liquid Mixtures
  Alvin P. Kennedy*, Solomon Tadesse, Janine K. Nunes, Melanine Wyche, Morgan State University, Baltimore, MD, USA
  
• Microwave Assisted Synthesis Of Furans, Benzenes and Pyridines
  Yousef M. Hijji, Joseph Wanene, Soe Mon, Achelle Edwards and Emmanuel Obot, Morgan State University, Baltimore MD USA
  
• Efficient Synthesis Of Enaminones And Cyclic Imides Using Ammonium Acetate Under Microwave Conditions
  Yousef M. Hijji, Ellis Benjamin and Melvin Bolden, Morgan State University, Baltimore, MD, USA
  

Session B: FLAVOR AND FOOD PRODUCT DEVELOPMENT

Presenter: Dr. Sara Risch, Michigan State University
People eat food not only for nourishment, but for pleasure. As such, it does not come as a surprise that unacceptable flavor is the most common basis for consumer complaints and product rejection. Current trends in microwave product development focus upon convenience and quality. In the quest for faster foods with a higher quality, there is a constant challenge to find ways to protect flavors as they go through heating, cooling, packaging and storage. Even more importantly, food companies continue the search for the next new or unique flavor that will be the next big thing. An overview of flavor chemistry and current areas of research will be presented.

Sara Risch is the Director of the School of Packaging at Michigan State University, as well as a professor at the university. Prior to joining MSU staff in 2004, she was the principal in the consulting firm of Science By Design, which she founded in 1993. She works with food and packaging companies as well as those in related industries, to develop new products, improve existing products, and determine new areas for growth. Sara has been active in the development of a number of microwavable products, understanding the importance of product formulation, process development and packaging. Another area of active research is the interaction between foods and packaging materials, specifically, the influence of packaging materials on the flavor of foods. Dr. Risch is the author of numerous technical papers and has edited six books. She is a member of the American Chemical Society, Institute of Food Technologists, Institute of Packaging Professionals and a number of other professional societies related to her areas of expertise. Sara received both her B.S. and Ph.D. in food science from the University of Minnesota and her M.S. in food Science from the University of Georgia.

12:00 PM Lunch (on your own)

1:30 PM IMPI Business Meeting

2:00 PM Concurrent Sessions

Session A: Microwave Assisted Chemistry

Organizer/Chair: Dr. Juan Aguilar, Universidad of Nuevo Leon

• Microwave-assisted Synthesis of n-butylparaben Using ZnCl2 as Catalyst
  Jianming Dai and G.S.Vijaya Raghavan, McGill University, Ste-Anne-de-Bellevue, QC, Canada
  
• Chemical Synthesis and Microwave Sintering of Gd doped CeO2
  Rajalekshmi Pillai, Vasantha Amarakoon, Sreekumar Chockalingam, Gary Del Regno and Herbert Giesche, Alfred University, Alfred, NY, USA
  
• Effect of Yttria Concentration in the Microwave Coupling On-Set Temperature of Chemically Synthesized Stabilized Zirconia
  Gary E. Del Regno, Vasantha R.W. Amarakoon, Rajalekshmi C. Pillai, Sreekumar Chockalingam and Herbert Giesche, Alfred University, Alfred, NY, USA
  
• Microwave- Assisted Esterification of Cellulose Powders from Waste Cotton Fabrics
  Duangdao Aht-Ong (1), Prasit Pattananuwat (1), and Duangduen Atong (2)
  1) Chulalongkorn University, Bangkok, Thailand
  2) National Metal and Materials Technology Center, Klong Luang, Pathumthani, Thailand
  

Session B: What to Look for to Create Successful Industrial RF and Microwave Processing Applications

Presenter: Robert Zwick, Teck Cominco, BC, Canada
Industrial RF and microwave heating technologies have been around for many years, yet adoption of the technologies have been limited or sector-specific. This presentation highlights some of the key aspects on why some applications have been successful. The paper focuses on four issues: operating costs, capital costs, type of products heated and/or dried, and how RF/microwave heating technologies are applied in an industrial environment. The paper concludes that there are opportunities but the approach needs to be well defined and targeted.

Robert Zwick has worked as a licensed professional engineer in British Columbia for over 20 years, holding a Bachelors of Applied Science and a Masters of Applied Science degree from the University of B.C. Mr. Zwick left academia in 1987 to become the Business/Operations Analyst reporting to the Vice President of International Forest Products Ltd. In 1989, he began working as Director of Technical Services for the Council of Forest Industries (COFI). In 1992, Mr. Zwick managed the development of the world's first commercial Radio Frequency/Vacuum kiln for drying softwood lumber.

With that commercial development experience behind him, Mr. Zwick put together a team of experts related to the radio frequency vacuum drying technology and in late 1995, founded the company HeatWave Drying Systems Ltd. Mr. Zwick was President and CEO and he grew it to a $15 million company. Several large sales were made to the wood products sector, along with a large 300 kW industrial RF heater sale to a food ingredient company. In December of 2003, Mr. Zwick left HeatWave Technologies and was given an opportunity to extend his high-tech skills and experience to TeckCominco.

3:15 PM Break in Exhibit Hall

3:45 PM Concurrent Sessions

Session A: Microwave Food Applications

• Drying Kinetics and Rehydration Characteristics of Microwave-Vacuum and Convective Hot-Air Dried Mushrooms
  S.K.Giri and S.Prasad, Indian Institute of Technology, Kharagpur, India
  
• Temperature and Frequency Dependence of the Dielectric Properties of Fresh Fruits and Vegetables
  Stuart O. Nelson, U. S. Department of Agriculture, Athens, GA, USA
  
• Effect of Dehydro-Freezing Fruit for Microwave Vacuum Dehydration
  Carter Clary, Washington State University, USA

Session B: Microwave Food Packaging

Speaker: Steve Drucker, TruCook Plus
Steven Drucker is the inventor of TrueCookPlus(tm)--the first and only microwave technology ever endorsed by the National Frozen and Refrigerated Food Association. Microwave Science LLC is Mr. DruckerÕs second start-up as a founding executive. He has a wide variety of marketing, engineering and operations consulting experience with both small and large organizations. He also has extensive restaurant and food service experience while holding four internationally issued computer software / microwave cooking patents. DruckerÕs first startup was built on the skeleton of a building that upon acquisition was condemned for occupancy. In a span of 30 months he transformed the real estate into the nationally recognized Ten Nineteen Restaurant, where he weekly hosted famous customers such as Jacques Cousteau, Joe Torre, Fran Tarkenton, Bob Wussler and Ray Stark. DruckerÕs culinary resume also includes stints as sous-chef at AtlantaÕs Cherokee Club and Gene & GabeÕs Restaurant. He is a member of the National Frozen and Refrigerated Food Association and the International Microwave Power Institute and holds a Bachelor of Science Degree in Engineering from Cornell University.

5:00 PM Symposium Ends

POSTER PRESENTATIONS:

• Drying behavior of biochemical pulping waste under microwave irradiation
  Viboon Sricharoenchaikul (1), Sasivimon Chotinantasaeth (2), Pajaree Kewcharoenwong (2), Duangduen Atong (3)
  1) Chulalongkorn University, Patumwan, Bangkok, Thailand
  2) Sirindhorn International Institute of Technology, Klong Luang, Pathumthani, Thailand
  3) National Metal and Materials Technology Center, Klong Luang, Pathumthani, Thailand
  
• Synthesis and Characterization of Microwave and Conventional Combustion Synthesized Alumina Ð Titanium Carbide Powders
  Duangduen Atong (1), Mettaya Kitiwan (2), and Sirithan Jiemsirilers (2)
  1) National Metal and Materials Technology Center, Klong Luang, Pathumthani, Thailand
  2) Chulalongkorn University, Bangkok, Thailand
  
• Microwave Induced Esterfication of Paper Mulberry for Degradable Film Preparation
  Duangdao Aht-Ong (1), Kiathisak Uthamang (1), and Duangduen Atong (2)
  1) Chulalongkorn University, Bangkok, Thailand
  2) National Metal and Materials Technology Center, Klong Luang, Pathumthani, Thailand
  
• Osmotic Dehydration and Microwave-Combination Drying Technique for Prairie Fruits.
  L.N. Reddy* and Venkatesh Meda, University of Saskatchewan, Saskatoon, Canada

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