I had registered for your presentation on 2017-09-28, but I am ashamed to reveal that I was unable to locate Fidus after enduring suffocating traffic jam from Gatineau, QC, for over 1 hour and driving around the area in Kanata, ON, several times despite the attached map. The Garmin GPS navigator was no help at all. I missed free pizza, too, but it is all my fault.
If you happen to have the viewgraphs ready to be sent, I would greatly appreciate it. If not, until next time...
Thank you very much for your attention.
Dr. Kate Remley | Dr. Michael Vollmer
Thank you for the viewgraphs "Reverb for Wireless Talk DL 3 Public.pdf" | paper entitled "Physics of the microwave oven" in SPECIAL FEATURE: FOOD PHYSICS!
The topic is fascinating indeed, giving me food for thought as it is also very relevant to my current situation. Your statement "After one mode-stirring sequence, all locations in the chamber will have experienced nearly the same collection of field maxima and minima" (Page 4: "Fields in a Metal Box with Large, Rotating Scatterer (Paddle)") | "Most microwaves cook the food on a rotating turntable in this chamber, but some designs include a rotating reflector, acting as a stirrer." (Page 74: "Physics of a microwave oven") does not reflect my experience with a Panasonic NNS255W 2 cubic ft Over-the-Range Microwave Oven (White) which has a stirrer as I had disassembled and confirmed its existence in a previous black unit that broke a few years ago. If the statement were true, then there would be no need for a rotating turntable which is cumbersome and hard to clean. Right?
The reality is that I have been struggling with very uneven cooking results of Quinolent GREEN that I eat every day. The batter is split and placed in two Silicone 12-Cup Muffin Pans, then cooked for 21 minutes at P-6. Because of the size of each muffin pan (343 mm x 254 mm) even in a large microwave oven chamber (591 mm x 367 mm), the rotating turntable is useless. Despite the stirrer, it always leads to under-cooked cups and over-cooked cups. Do you believe that uneven heating of food is due to poor design of the stirrer? Would there be room for countering such uneven variations? If so, could COMSOL or ANSYS multi-physics simulation lead to a better stirrer performance?
Here are my other ideas for an even-cooking microwave oven.
klystron vacuum tube or traveling-wave tube (TWT) instead of magnetron? [cost]
array of solid-state diodes (tunnel diodes, Gunn diodes, IMPATT diodes, etc.) for distributed microwave source?
use of another unlicensed spectrum at frequency 5.8 GHz (wavelength 52 mm -> peaks 26 mm apart)?
...
There is a proposal called "Radio Frequency Oven" with solid-state RF emitters to provide selective heating with no stirrer. They claim to use "the emitters operate below the 2.4 GHz range", but it means that the peaks are even farther apart, i.e., greater than about 61 mm apart for unlicensed spectrum at 2.45 GHz.
