Pobitra Halder, N. Paul, Mohammad U. H. Joardder, M.R.I. Sarker
Monjur Mourshed, Mahadi Hasan Masud, Fazlur Rashid, Mohammad U. H. Joardder
The plastic-derived product, nowadays, becomes an indispensable commodity for different purposes. A huge amount of used plastic causes environmental hazards that turn in danger for marine life, reduces the fertility of soil, and contamination of ground water. Management of this enormous plastic wast...
Mahadi Hasan Masud, Wasim Akram, Asif Ahmed, Anan Ashrabi Ananno et al.
Nowadays, the electrical and electronic products are a crucial commodity for different purposes of daily life and they are multiplying five times faster than human like mobile phones, which has reached zero to 7.2 billion in only three decades. A 5-10% yearly increase in the amount of used electrica...
Md. Imran H. Khan, R. Mark Wellard, Szilvia Anett Nagy, Mohammad U. H. Joardder et al.
Plant-based food materials are porous and hygroscopic in nature; therefore, it contains three water environments, namely, intercellular, intracellular water and cell wall water. The intercellular water is known as capillary water or free water which is less constrained than intracellular water, cons...
Md. Imran H. Khan, R. Mark Wellard, Szilvia Anett Nagy, Mohammad U. H. Joardder et al.
Chandan Kumar, Mohammad U. H. Joardder, Troy Farrell, Graeme J. Millar et al.
Intermittent microwave convective drying (IMCD) is an advanced technology that improves both energy efficiency and food quality in drying. Modelling of IMCD is essential to understand the physics of this advanced drying process and to optimize the microwave power level and intermittency during dryin...
Mohammad U. H. Joardder, Chandan Kumar, Azharul Karim
Md. Imran H. Khan, Shyam S. Sablani, Mohammad U. H. Joardder, Azharul Karim
Application of machine learning (ML)-based algorithms in food drying is an exciting and innovative approach to advance the drying technology. In order to appropriately develop this novel approach in all aspects of food drying field, significant scientific research is required. The main aspects of fo...
Mohammad U. H. Joardder, Richard J. Brown, Chandan Kumar, Azharul Karim
Water removal during drying depends on the pathway of water migration from food materials. Moreover, the water removal rate also depends on the characteristics of the cell wall of plant tissue. In this study, the influence of cell wall properties on porosity and shrinkage of dried product was invest...
Md. Imran H. Khan, Mohammad U. H. Joardder, Chandan Kumar, Azharul Karim
The development of a physics-based model of food processing is essential to improve the quality of processed food and optimize energy consumption. Food materials, particularly plant-based food materials, are complex in nature as they are porous and have hygroscopic properties. A multiphase porous me...
Muhammad Moshiur Rahman, Mohammad U. H. Joardder, Md. Imran H. Khan, Nghia Duc Pham et al.
For a long time, food engineers have been trying to describe the physical phenomena that occur during food processing especially drying. Physics-based theoretical modeling is an important tool for the food engineers to reduce the hurdles of experimentation. Drying of food is a multi-physics phenomen...
Md. Imran H. Khan, Chandan Kumar, Mohammad U. H. Joardder, Azharul Karim
Effective diffusivity is the most important key parameter needed in the analysis, design, and optimization of heat and mass transfer during food drying process. In general, two types of effective diffusivities are used to develop the mathematical modeling of food drying, namely, moisture-dependent e...
Chandan Kumar, Mohammad U. H. Joardder, Troy Farrell, Graeme J. Millar et al.
A comprehensive multiphase porous media model was developed and validated for apple drying. Thermal, transport, and structural properties of apple required to develop such model were formulated and presented. The model considered the transport of liquid water by capillary diffusion and gas pressure,...
Mohammad U. H. Joardder, Mahadi Hasan Masud
Nghia Duc Pham, Md. Imran H. Khan, Mohammad U. H. Joardder, Muhammad Moshiur Rahman et al.
In most drying processes, several physical, chemical and nutritional modifications take place in food products. Innovative drying techniques such as intermittent drying can enhance the quality of dehydrated products effectively and efficiently. Intermittent drying is a technique where drying conditi...