40th Annual Microwave Symposium Program

Royal Sonesta Hotel
Boston, Massachussetts, USA
August 9-11, 2006

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Wednesday, August 9, 2006

8:00 a.m. Ferrite Company Morning Tour departs
Ferrite is dedicated to the design and manufacture of state-of-the-art microwave heating systems. The companyﾕs aptitude in the management of high power microwave technologies is invaluable in providing the reliable and cost effective cooking, batch tempering, and drying systems throughout the world. In addition, Ferrite Company is the worldﾕs leading provider of high power circulators, isolators, couplers, phase shifters, filters, and loads for industrial, radar, medical, high energy physics and broadcast requirements. The company boasts extensive case histories in the customization of systems and the application of components. This tour will allow participants to visit the Research and Development facilities. Currently the company is working on new and exciting innovations in Post Pasteurization - MESO3 Development System, Emulsions & Oils, Recycling Waste Plastics, drying, sterilization and other applications. Due to the nature of this tour, competitors will not be allowed to visit the Ferrite facilities. Ferrite Company reserves the right to review the list of participants prior to the tour. If the company deems that your work could jeapordize the development of Ferrite products, your tour fees will be refunded and you will not be able to participate in this tour.

Combination Tour departs
This full day tour will combine the technical Ferrite Company Tour and scenic Boston and Cambridge Tour. Lunch will be provided.

8:30 a.m. Boston and Cambridge Morning Tour departs
This tour will lead you through the Back Bay, Bostonﾕs most fashionable residential and shopping area. Along the way, we will see Trinity Church, voted the most beautiful church building in the U.S., and the Hancock Tower, the tallest building in Boston. The tour will continue up Beacon Hill and along the Freedom Trail to view historical sites from the colonial and revolutionary eras of the US. We will visit the Old North Church and see the USS Constitution, the oldest commissioned warship in America. Finally we will stroll through Harvard University in Cambridge to enjoy the scenery.

Scenic Newport Tour departs
Travel south to the legendary resort town of Newport. Filled with the opulence and gradeur of an earlier period, Newport boasts beautiful ﾒsummer cottagesﾓ built in the Gilded Age on Millionaireﾕs Row. During the tour we will pass homes such as Jacqueline Kennedy Onassisﾕ childhood home, Hammersmith Farm (later known as the Summer White House) and Chateau-sur-Mer, one of the finest examples of Victorian architecture in America. The tour will continue to The Breakers, the lavish and famous mansion built by Cornelius Vanderbilt. Our group will visit other sites of interest, including the International Tennis Hall of Fame, Touro Synagogue (the oldest in America) and the Old Stone Mill, which is believed to be built by Vikings around 1100 AD. The tour includes admission to The Breakers, and a group luncheon along the waterfront.

9:00 a.m. Modeling Short Course begins

Part I: Time Domain Modeling
This three-hour short course will provide an introduction to the modeling features and practical microwave power applications of the time domain electromagnetic simulator MEFiSTo-3D Pro. The purpose of this short course is to introduce practitioners who are mostly familiar with the classic frequency-domain approaches to the possibilities and applications of this time-domain modeling tool. A free version, MEFiSTo-3D Nova, will be made available to participants to facilitate hands-on experimentation with the tool.

1:30 p.m. Ferrite Company Afternoon Tour Departs (see above for description)

1:30 p.m. Chemistry Short Course begins

The course will cover a historical account of the utility of microwaves in a variety of chemical applications including solvent-free approach that involves microwave (MW) exposure of neat reactants (undiluted) catalyzed by the surfaces of recyclable mineral supports such as alumina, silica, clay, or ﾔdopedﾕ surfaces and its applicability to a wide range of cleavage, condensation, cyclization, rearrangement, oxidation and reduction reactions including rapid one-pot assembly of heterocyclic compounds from in situ generated reactive intermediates. MW-assisted solventless preparation of ionic liquids and their application in alkylation and metal-catalyzed multi-component reactions will be described. The chemical transformation in aqueous media will be highlighted via N-alkylation of amines by alkyl halides, syntheses of N-azacycloalkanes, an important class of building blocks in natural products and pharmaceutical and the synthesis of a variety of five-membered heterocycles, e.g. isoindole, pyrazole and pyrazolidine etc. by condensation of amines or hydrazines with dihalides. The ﾔgreenerﾕ aspects of such chemical transformations will be described that circumvent the need for multi-step processes and the use expensive metal catalysts. Additional advantages of MW protocols such as considerably reduced reaction times, and minimization or elimination of byproducts will be exemplified. Other MW-assisted transformations ranging from material science (nanomaterials) to industrial applications such as drying of papers or books and glass-making will also described including the latest ground-breaking attributes of H- and E-field contributions that comprise the electromagnetic radiation.

Modeling Short Course continues
Part II: Electromagnetic Modeling of Cavities

Boston and Cambridge Afternoon Tour departs (see above for description)

5:00 p.m. Exhibition Grand Opening

7:00 p.m. Exhibits close

Thursday, August 10, 2006

8:00 a.m. Welcome

8:15 a.m. Keynote Session: The Latest Developments of Microwave Energy Derived Thermal Manufacturing and Processing in Japan
by Dr. Shozo Yanagida, Osaka Univ.
Microwave irradiance energizes electron(s), initiating generation of heat. When non-linear temperatures rise, electrons can increasingly absorb electromagnetic microwave energy, leading to rapid rise of higher temperature and plasma-like states in powdered solid systems and in vapor systems. In liquid states or in liquid/solid conditions, however, such electronic thermal action induces chemical reactions. The microwave-energy driven electronic thermal action on chemical reactions is called electronic thermal catalysis (ETC). Mechanistic interpretation, such as ETC, will be discussed by consulting the recent reports on regio-specific and stereo-specific chemical reactions, and some characteristic chemical phenomena under microwave irradiation. In addition, the topics of industrial research and developments in Japan will be summarized.

9:45 a.m. Concurrent Sessions:

A: Still Zapping After All These Years
Sharon Franke, Good Housekeeping
Take a look at the latest eating, cooking and kitchen trends. This session will delve into the effect that these trends have upon consumer microwave oven usage and design.

B: Dielectric Properties Measurements & Applications I
Organizer/Chair: Stuart Nelson, U.S. Dept. of Agriculture
Permittivity Measurement Techniques
P. Bartley, Jr. and S. Begley, IMS, USA
Cavity Perturbation Technique for the Measurement of Temperature Coefficient of Permittivity
K.T. Matthew, C.K. Anandan and A.V. Praveenkumar, Cochin Univ. of Science and Techn., India
Dielectric Dispersion Analysis of Food Protein Solutions in the Microwave and Radio Frequency Range of the Electromagnetic Spectrum
A. Alshami, Y. Wang, and J. Tang, WA State Univ., USA
Dielectric Properties Measurement of Naphthenic Acid-Water Mixture
S. Mishra, V. Meda, A.K. Dalai, Univ. of Sask., Canada
Dielectric Spectroscopy Studies of Salted Cod-Water Systems During the Desalting Process
R. De los Reyes, C. Haas, A. Andr市, P. Fito, and E. De los Reyes, Univ. Polit残nica de Valencia, Spain
Accurate Microwave Liquid Water Data from -15 to +95ｼC and their use in Predictions of Dielectric Data of Frozen Foods and Tempering Processes
P. Risman, Microtrans AB, Sweden
Dielectric Properties of Honeydew Melons for Sensing Quality
S. O. Nelson, S. Trabelsi and S. J. Kays, USDA, USA

C: Materials Processing
Chair: Marilena Radiou, BOC Edwards, UK
Microwave-Assisted Polymerization in the Natural Stone Industry
J. Romera , M. E. Requena, M. P. Vila, J. Monz? and A. D誕z, Univ. Politecnica de Cartagena, Spain
Microwave Sintering of Zn2SiO4: Mn2+ for a Green Phosphor in Plasma Display Panels
M-S. Lee, J-S. Choi, and D-S. Zang, Samsung, Korea
Enhancement of Water Boiling Rate in Electric Field Gradients
J. A. Pearce, Univ. of Texas at Austin, USA
Hydrocarbon Specific Microwave Frequencies for Tertiary Crude Oil Recovery, Refinement & Other Materials
H. Hogan & F. Pringle, PhDesign Engineering & Carbon Recovery Corporation, USA
Microwave Assist Technology for Carbon Foam Production
H. Shulman, Ceralink Inc., USA
Production of Activated Carbon from Waste Tea by Chemical Activation with Microwave Energy
E. Yagmur, M. Ozmak, Z. Aktas, Ankara Univ., Turkey
On-line Tools for the Microsopic and Macroscopic Monitoring of Microwave Process
S. Vaucher, P. Unifantowicz, S. Leparoux, EMPA, Switzerland
New Field Modification and Control Methods for Improved Performance in Continuous Processing of Thermally Sensitive Materials with Microwaves and RF
M. Mehdizadeh, Dupont Engineering Technologies, USA

11:30 a.m. Poster Session I: Dielectrics, Food Technology and Modeling

1:30 p.m. Concurrent Sessions:

A: Microwave Heating in the Food Processing Industry
Kurt Kimmerling, The Ferrite Company
Microwave heating technology has been an important part of food processing industry for over 25 years. Initially the it was used primarily to temper bulk containers of frozen meat, poultry, fish, fruit and vegetables. Today there are over 400 food processing systems performing various functions in more than 20 countries. These functions include boost heating products prior to the introduction to fryers and grills, cooking bacon and potatoes, and drying pastes. In the future, we expect microwave systems to become commonplace in the pasteurization and perhaps even sterilization of packages to increase shelf-life.

B: Dielectric Properties Measurements & Applications II
Organizer/Chair: Stuart Nelson, U.S. Dept. of Agriculture
Measurement of the Dielectric Properties of Thin Films Review
N. Tran, Swinburne Univ. of Techn., Autralia
Measurement of Complex Permittivity and Temperature Dependence for Thin Material within Cavity Resonator
Y. Nikawa and Y. Kanai, Kokushikan Univ., Japan
Coaxial Line Reflection Method for Dielectric Permittivity of Thin Film Samples at Microwave Frequencies - Numerical and Experimental Analysis
J. Obrzut and A. Anopchenko, National Inst. of Standards and Techn., USA
Dielectric Study of Binding Modes of Water in Grain and Seed at Low Temperatures
S. O. Nelson, S. Trabelsi , USDA, USA

C: Aerospace Applications
Organizers/Chairs: Manfred Thumm and Lambert Feher, Univ. of Karlsruhe
The Industrial Hephaistos Microwave System Technology
L. Feher, S. Stanculovic, K. Drechsler, R. Wiesehoefer, Forschungszentrum Karlsruhe, Germany
Directly Coupled Nonresonant Slotted Waveguide for 2.45 GHz Universal Industrial Applicators
S. Stanculovic, L. Feher and M. Thumm, Forschungszentrum Karlsruhe, IHM, Germany
Electromagnetic Characterization of Aerospace Certified Epoxy Resins at 2.45 GHz
M.J. Akhtar, L. Feher, M. Thumm, Forschungszentrum Karlsruhe, Germany
Nanoparticle Assisted Curing of Fibre Composites Using the Autoclaveless Fabrication Process of HEPHAISTOS
S. Schlabach, DV Szab? L. Feher, Univ. Karlsruhe, Germany

2:45 p.m. Concurrent Sessions:

A: Microwave Application of Natural Browning Agents on Food Products
Cyras Mehr, PhD, Red Arrow Ingredients
Aesthetics play a critical role in the marketing of microwave food products. Sensory perceptions in tasting food involves flavor, mouth feel or texture, and aroma. To a degree, all of these aspects are challenges that need to be addressed for food prepared in a microwave. Red Arrow has done considerable research in the areas of browning, flavor, crispiness, and aroma development through microwave cooking. Red Arrowﾕs most recent development of microwavable browning products are Maillard, or browning reaction, related. The carbonyl compounds in browning agents react with nitrogen compounds in food, such as those found in proteins, to form brown colors. Because of the ability to cross link proteins, these ﾒnewﾓ browning agents can be utilized to improve the texture of food products.

B: Case Studies of RF and Mw Applications
Technology Bound and Context Bound Motives for the Industrial Use of Dielectric Heating
K. Van Reusel and R. Belmans, K. U. Leuven, Belgium
The Opportunities for Microwaves in Industrial Processing and Manufacture
S. Bowater, S. Kingman, Univ. of Nottingham, UK
Validation of HEPHAISTOS CA Microwave Manufacturing Process of Carbon-Fiber Composites
B. Balzer, L. Feher, T. Mensah, Indiana State Univ., USA
The Microwave Drill R&D Progress Review
E. Jerby, Tel Aviv Univ., Israel

C: Wood, Timber and Paper Processing
Chair: Nguyen Tran, Swinburne Institute of Technology
New 300 kW Plant for Microwave Wood Modification
G. Torgovnikov, P. Vinden, Univ. of Melbourne, Australia
In-Situ Measurement of Wood Water Permeability and Permittivity during Microwave Treatment
L. Aitken and N. Tran, Swinburne Univ. of Techn., Autralia
Initial Procedure to Exterminate Woodworms in Panel Paintings by Microwave-Power Application
A. T. Zona Ortiz, J.V. Balbastre Tejedor, L. Fern㌻dez, E. de los Reyes, E. P屍ez Mar地 and M. Vivancos, GEA-ITACA-UPV, Spain

4:00 p.m. Concurrent Sessions:

A: I. New Cooking Technology
Steve Drucker, Microwave Science LLC
TrueCook Plusｨ is the first and only microwave technology ever endorsed by the National Frozen and Refrigerated Food Association. This session will provide an update on the expansion process and the basic technology around TrueCook Plus.

II. Qualification of Single-Service Food Packaging for Microwave Ovens
Richard Siergiej, PhD, Food Packaging Inst.
The use of single-service food packaging has grown substantially with the increasing popularity of microwave ovens and convenience foods. In the U.S., food packaging materials are regulated by the Food and Drug Administration from a safety perspective, based on migration of packaging components into food unde&r various conditions of use. However, there are no regulations or standards regarding the technical suitability of single-service food packaging for use in microwave ovens. FPI has developed a standardized test method to qualify single-service food packaging for use in microwave ovens. Details of the test method and the consensus process through which it was developed will be presented.

B: Chemistry
Organizer/Chair: Rajender Varma, U.S. Environmental Protection Energy
Microwave Synthesis of Some Pharmaceutical Substances and Dyes
A. D. Grigoriev, N. B. Sokolova, A. D. Tupitsyn, Saint-Petersburg State Electrotechnical Univ., Russia
Microwave Autoclaves
M. Fall, Ceralink Inc., USA
Continuous Flow Microwave Reactors for Organic Synthesis: Hydrodechlorination, Hydrolysis, Isomerization
E. Sahle-Demessie, C.S. Siridra, U.S EPA, USA
In Situ SAXS/WAXS of Zeolite Microwave Synthesis
G. Tompsett, B. Panzarella, W. C. Conner, Univ. of MA, USA
ﾔGreenerﾕ Chemical Synthesis in Aqueous Media Using Microwaves
Y. Ju, D. Kumar and R.S. Varma, U.S. EPA, USA
On Line Monitoring and Control of Microwave Generated Plasma Catalyst System
J.D. Cullen, L.E. Cordova-Lopez, A. Shaw, A.I. Al-Shammaﾕa, Liverpool John Moores Univ., UK
Polymeric synthesis of silicon carbide with microwaves
L. Urueta, Z. Valdez, J. Aguilar, Univ. Aut溶oma de Nuevo Le溶, M支ico

C: Systems Architecture and Design
Chair: Tian-Ren Ji, Southeast Univ. of China
A Novel Optimization Procedure to Improve the Efficiency of Microwaves Ovens in Heating Processes
J.L. Pedre撲-Molina, J. Monz?Cabrera, M.E. Requena-P屍ez and A. D誕z-Morcillo, Technical Univ. of Cartagena, Spain
RF Matching Transformer for Variable Load
Y.N. Pchelnikov, A. Hallac, A.C. Metaxas, SloWaves Inc., USA and St. Johnﾕs College, UK
Transistor-Based Miniature Microwave Heater
E. Schwartz, A. Anaton, and E. Jerby, Tel Aviv Univ., Israel
Study on Patch Array in Multimode Cavity for Heating Thin Material
Y. Nikawa, Kokushikan Univ., Japan
Non-Invasive RF- Microwave Sensor for Monitoring the Constituents of an Oil Pipe Line in Real Time
S. R. Wylie, A. Shaw and A. I. Al-Shammaﾕa, Liverpool John Moores Univ., UK

5:30 p.m. Reception and Exhibition

7:00 p.m. Banquet and Keynote: ﾒThe Invention of the Microwave Ovenﾓ
by Robert Edwards, Raytheon Archives
The microwave oven was invented by Raytheonﾕs Percy Spencer in 1945, as an off-chance discovery of microwave heating. This important discovery helped the company to sustain business after World War II. The early industrial-style models were revised with Amanaﾕs cooperation to make the home ovens practical, leading to todayﾕs universal acceptance. An overview of the history of the microwave oven, as well as photographs and artifacts from Raytheon Archives will be presented.

Friday, August 11, 2006

8:00 a.m. Concurrent Sessions:

A: The History of Microwave Popcorn
Sara Risch, Michigan State Univ.
In 1946, Percy Spencer discovered that putting an ear of popcorn near a magnetron would cause the popcorn to pop. The first commercial product was launched in the early 1970ﾕs by Pillsbury. A variety of packages were tried until 1984 when Golden Valley Microwave Foods introduced the package that we know today. The presentation will provide a review of the 50 year history of microwave popcorn and the lessons we have learned from the product.

B: Food Technology and Applications, Part I
Organizers/Chairs: Juming Tang, Washington State Univ. and Gene Eves, Ferrite Company
New Ways to Validate Simulations of Microwave Induced Inactivation of Bacteria in Solid Foods
M. Rother, K.K. Pardey, K. Knoerzer, H. Schubert, H.P. Schuchmann, Univ. of Karlsruhe, Germany
The Variation of Colour, Texture and Volume of Cakes Baked with Microwave and Infrared-Microwave Combination
O Sakiyan, G Sumnu, S Sahin, V Meda, Univ. of Sask., Canada
The Investigation of Gelatinization Degree of Cakes Baked with Microwave and Infrared-Microwave Combination
O Sakiyan, G Sumnu, S Sahin, V Meda, Univ. of Sask., Canada
Microwave Tunnel Ovens Using Multiple Open-ended Evanescent Mode Applicators
P. Risman and U. Schonning, Microtrans AB, Sweden
Kinetics Study Of Salmon Fillets As Related To Short-Time MW Sterilization Processes
S L Birla, S Wang, J. Tang, G. Tiwari, Wash. State Univ.,USA

C: Magnetrons
Organizers/Chairs: John Osepchuk, Full Spectrum Consulting and Richard Edgar
Trends in Research into Millimeter-wave Processing of Materials
Y. Bykov, Inst. of Applied Physics Russian Academy of Sciences, Russia
Raising the Bar in Industrial Magnetron Power Level
T. Wynn, R. Lentz, P. Campbell, L-3 Communications and California Tube Laboratory, USA
Right Choice of Vacuum Electron Device
M. S. Worthington, L-3 Communications, USA
Status of Magnetrons for Microwave Applications: 2006
R. H. Edgar and J.M. Osepchuk, USA

9:45 a.m. Concurrent Sessions:

A: DYLARK FG: A New Resin for Microwaveable Food Packaging
Debra van Holst, NOVA Chemicals, Inc.
DYLARK FG resins are high-heat styrenic copolymers designed specifically for microwavable food packaging applications. The resins provide superior low and high temperature toughness, making them ideal for freezer-to-microwave applications. The technical properties of DYLARK FG will be presented and compared against resins commonly used for microwaveable food packaging.

B: Food Technology and Applications II
Organizers/Chairs: Juming Tang, Washington State Univ. and Gene Eves, Ferrite Company
Characterization of Heating Pattern of Spherical Fruits in Parallel Plate Radio Frequency System
S L Birla, S Wang, J. Tang, G. Tiwari, Wash. State Univ., USA
Microwave-Generated UV Light as a Biocide
J.D. Cullen, A.I. Al-Shammaﾕa, M.G. Jones, Liverpool John Moores Univ., UK Development of Green Tea Microwave Processing Auto-Product Line
T. Ji, J. Xu, Y. Ji, Chengdu Hueray Mw Power Tech., China
Estimation of Sugar Content in Sugar Cane Using Microwave Technique
T. Jayanthy and P.E. Sankaranarayanan, Sathyabama Inst. of Science and Techn., India

C: Industrial Processing
Chair: Eli Jerby, Tel Aviv Univ.
Analytical Method For Transient Radiative & Conductive Heat Transfer in Fiber Reinforced Plastics
P. Sadooghi, KNT Univ. of Techn., Iran
Fireball Ejection from Molten Hot-Spot by Reversed Microwave Drill
E. Jerby and V. Dikhtyar, Tel Aviv Univ., Israel
Enhancement of Performance Properties in Metals through Microwave Diffusion
H. A. Grant, K. W. Holmes and D. W. Parrish, Tesla,USA
Tuneable Microwave Induced Plasma Source For Biological and Environmental Applications
C.C. Wright, A. Shaw, R.A. Stuart, A.I. Al-Shammaﾕa, Liverpool John Moores Univ., UK

11:00 a.m. Concurrent Sessions:

A. KNF PAK & Cookｪ, MicroGrillｪ Microwave Cook-In Solutions
D.J. Bowman, KNF
Microwave cooking systems have existences in one form or another since WWII, when the Nazis used focused radar arays to heat food on the Russian front. Soon after WWII, Dr. Percy Spencer patented the first microwave range and the first microwave specific food product, popcorn. Since that time, food companies and product developers have struggled to produce excellent products from the microwaves. These efforts have yielded several good, but arguably only one excellent product, popcorn. Now, excellent products are possible with the KNF PAK & Cookｪ, MicroGrillｪ array of packaging solutions and preparation techniques.

B. Medical Research and Applications
Chair: John Pearce, Univ. of Texas at Austin
Analysis of Female Human Breast Tissues at Microwave Frequencies
K. T. Mathew, G. Bindu, Cochin Univ. of Science and Techn., India
Medical Application of Slow-Wave Structures
Y.N. Pchelnikov, SloWaves, Inc., USA
Microwave Susceptor Ceramic Materials Used for Thermal Oxidation of Gas Emissions Resulted from Risky Medical Waste Incineration
D. Iordache, D. Niculae, Energy Research and Modernising Inst., Romania

C. Plasma Technologies
Chair: Jean-Paul Bernard, SAIREM
Simultaneous and Sequential Multi-Processing Possibilities through Atmospheric Pressure Microwave Plasma (ATMOPLASTM) Technology
K. Cherian, S. Kumar, M. Demchak, R. Peelamedu, D. Kumar, D. Brosky and D. Tasch, Microwave Technologies, Dana Corporation, USA
Microwave Plasmas for Pollution Control
M. Radoiu, BOC Edwards, UK
Plasma Generation for Industrial and Food Applications: A Review
N. Tran, Swinburne Univ. of Techn., Autralia

11:30 a.m. Poster Session II: Chemistry and Material Processing

1:30 p.m. IMPI Annual Membership Meeting

2:00 p.m. Concurrent Sessions:

A: Speed Cooking Comes Home
Alison Brushaber, Turbochef
In recent years, combination ovens have begun to become more commonplace in consumersﾕ homes. This session will discuss the development of the control system, intelligent cook algorithms and cookbook from a chefﾕs perspective. An overview of the differences and advantages to having a speed oven in the home will be presented. This hands-on session will include product sampling and experimenting.

B: Nano-chemistry
Organizer/Chair: Shozo Yanagida, Osaka Univ.
Microwave Assisted Synthesis of Noble Metals
N. Mallikarjuna and R. Varma, U.S. EPA, USA
Crystal Structures and Growth Mechanisms of Au-Ag Core-shell Nanoparticles Prepared by Microwave-polyol Method
M. Tsuji, N. Miyamae, S. Lim, K. Kimura, X. Zhang, and S. Hikino, Kyushu Univ., Japan
Controlled Synthesis of Anisotropic Gold NanoCrystals at the Ionic Liquids (ILs)-Water Interfaces
T. Soejima and N. Kimizuka, Kyushu Univ., Japan
Novel Fabrication Method of Organic Nanocrystals Using Microwave-Irradiation
A. Masuhara, K. Baba, H. Kasai, H. Oikawa, and H. Nakanishi, Tohoku Univ., Japan

C: Modeling I: Innovative Computer-Aided Engineering
Organizer/Chair: Vadim Yakovlev, Worcester Polytechnic Inst.
Effective Vector Finite Element Method for Full-Wave Electromagnetic Field Simulation
A. D. Grigoriev, V. P. Ilin, R. I Tikhonov, Saint-Petersburg State Electrotechnical Univ., Russia
Scale-up Design of Microwave-assisted Synthesis Equipment Using FDTD Simulation method
J.Dai and G.S.V. Raghavan, McGill Univ., Canada
Computer Simulation of Radio Frequency Heating Process
J. Wang, Z. Tang, S. Birla, J.Tang, Wash. State Univ., USA
A Computer Vision Method to Locate Cold Spots in Fish with Sauce for Microwave Sterilization Process
R. B. Pandit, J. Tang, L. Frank, G. Mikhaylenko and H-C. Jung, Washington State Univ., USA

3:30 p.m. Concurrent Sessions:

A: Microwave Food Lab 101
Peter Pesheck, General Mills and Matt Lorence, MattPak Consulting
In this interactive session discuss and demonstrate some basic elements of heating microwave foods. Using an infrared camera (supplied by Infrared Solutions) we will look at the standing wave pattern for a typical consumer oven and investigate the effect of various loads on the pattern. We will also heat various food loads to examine the effect of penetration depth, shielding and package shape on heating performance. Common phenomenon such as arcing, and the influence of nucleation sites on boiling of water will also be discussed. We will close with Q&A.

B: Ceramics Processing
Organizer/Chair: Dinesh Agrawal, Penn State Univ.
Microwave Activated PZT Films Crystallization
H. Chang, S. Cheng, Industrial Techn. Research Inst., Taiwan
Millimeter Wave Thermo-Mechanical Processing for Bulk Nanocrystalline Ceramics
H. Kimura and Y. Yamazaki, Natﾕ Defense Academy, Japan
Process Control Diagram for Susceptor Assisted Microwave Heating
S. Allan, M. Fall, G. Gaustad, H. Shulman, Ceralink Inc., USA
A Cooled Walls Microwave Furnace for Asbestos Melting
G. Roussy and B. Aubert, Pro-Mi-The, France

C: Modeling II: Advanced Applications
Organizer: Vadim Yakovlev, Worcester Polytechnic Inst., Chair: Sebastien Vaucher, EMPA, Switzerland
CAD of a Single-Mode Elliptical Applicator with Coaxial Excitation
V. Komarov and V. Yakovlev, Worcester Polytechnic Inst., USA
Simulation of Moving Parts in Microwave Heating Cavities
J. George, Corning, Inc., USA
Microwave Modeling and Validation in Food Applications
A. Parrott, T. Tilford, K. Pericleous, E. Baginski, and J. Kelder, Univ. of Greenwich, UK
Controlled Simulations of Microwave Thermal Processing of Arbitrarily Shaped Foods
K. Knoerzer, M. Regier, H. P. Schuchmann and H. Schubert, Univ. of Karlsruhe, Germany

5:00 p.m. Final Exhibition

6:00 p.m. Closing Session and Awards Presentations

6:30 p.m. Symposium Ends

2006 Symposium Planning Committee

Industrial, Scientific and Medical Instrumentation Program

Program Chair: Dr. Nguyen Tran, Swinburne Institute of Technology, Australia

Technical Advisory Committee

Dr. Dinesh Agrawal, Pennsylvania State University, USA
Dr. Juan Aguilar, University of Nuevo Leon, Mexico
Dr. Iftikhar Ahmad, Lamda Technologies, Inc., USA
Dr. Hussain Al-Rizzo, Univ. of Arkansas at Little Rock, USA
Dr. Swamy Anantheswaran, Penn State Univ., USA
Dr. Sheryl Barringer, Ohio State University, USA
Dr. Klaus Berg, KJB Engineering Pty Ltd, Australia
Dr. Jean Paul Bernard, SAIREM, France
Dr. Jon Binner, Loughborough University, United Kingdom
Dr. Steven Bradshaw, University of Stellenbosch, South Africa
Dr. Chow Mee Chin, Malaysia
Mr. Cristophe Debard, Cetiat, France
Dr. Kenneth Foster, University of Pennsylvania, USA
Dr. Tian-Ren Ji, South Eastern University, China
Dr. Dok-Chan Kim, University of Seoul, South Korea
Dr. Hiroshi Kimura, National Defense Academy, Japan
Mr. Brian Langenegger, Thandi Technologies, South Africa
Dr. Milt Mathis, 3M, USA
Dr. D. Michael P. Mingos, University of Oxford, United Kingdom
Dr. Stuart Nelson, USDA, ARS Russell Reesearch Center, USA
Dr. John Osepchuk, Full Spectrum Consulting, USA
Dr. John Pearce, University of Texas at Austin, USA
Dr. Marilena Radoiu, Edwards, United Kingdom
Dr. Edward Reszke, ERTEC, Poland
Dr. Georges Roussy, Pro-Mi-The, FRANCE
Dr. Robert F. Schiffmann, R.F. Schiffmann Associates, USA
Dr. Manfred Thumm, University of Karlsruhe, Germany
Dr. Nguyen Tran, Swinburne University of Technology, IRIS, Australia
Dr. Rajender S. Varma, US Environmental Protection Agency, USA
Dr. Gavin Whittaker, University of Edinburgh, United Kingdom
Mrs. Ruth Wroe, Ck-Tech Innovation Limmited, United Kingdom
Dr. Vadim Yakovlev, Worcester Polytechnic Institute, USA
Dr. Shozo Yanagida, Osaka University, Japan

Microwave Ovens and Food Technology Program

Program Chair: Matthew Lorence, MattPak Consulting, USA

Planning Committee:

Mr. Peter Pesheck, General Mills, USA
Ms. Colleen Madden, ConAgra, Canada