Nghia Duc Pham, Md. Imran H. Khan, Azharul Karim
Intermittent microwave convective drying (IMCD) is an advanced drying method where volumetric heating of samples drives the drying process. Understanding of the physical effects of IMCD on simultaneous heating and mass transfer as well as quality changes during IMCD is essential to predict accuratel...
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...
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...
Md Mahiuddin, Md. Imran H. Khan, Nghia Duc Pham, Azharul Karim
Mechanical properties, specifically, viscoelastic properties of food materials are the most important characteristics which change significantly while drying is in progress. These changes of the viscoelastic properties have a great impact on the deformation of food material during drying. Understand...
Azharul Karim, Md. Imran H. Khan, Nghia Duc Pham
Intermittent microwave convective drying (IMCD) is an advanced drying system where a unique volumetric heating mode is facilitated. However, the physical phenomena of IMCD system and its effect on nutritional quality are not well understood yet. The aim of this research is to develop a coupled IMCD ...