Items where Author is "Joardder, M. U. H."

Article

Rahman, M. M., Kumar, C., Joardder, M. U. H. and Karim, M. A. (2018) A micro-level transport model for plant-based food materials during drying. Chemical Engineering Science, 187 . pp. 1-15. https://doi.org/10.1016/j.ces.2018.04.060

Kumar, C., Joardder, M. U. H., Farrell, T. W., Millar, G. J. and Karim, A. (2018) A porous media transport model for apple drying. Biosystems Engineering, 176 . pp. 12-25. https://doi.org/10.1016/j.biosystemseng.2018.06.021

Kumar, C., Joardder, M. U. H., Farrell, T. W. and Karim, M. A. (2018) Investigation of intermittent microwave convective drying (IMCD) of food materials by a coupled 3D electromagnetics and multiphase model. Drying Technology, 36 (6). pp. 736-750. https://doi.org/10.1080/07373937.2017.1354874

Khan, M. I. H., Joardder, M. U. H., Kumar, C. and Karim, M. A. (2018) Multiphase porous media modelling: A novel approach to predicting food processing performance. Critical Reviews in Food Science and Nutrition, 58 (4). pp. 528-546. https://doi.org/10.1080/10408398.2016.1197881

Joardder, M. U. H., Kumar, C. and Karim, M. A. (2018) Prediction of porosity of food materials during drying: Current challenges and directions. Critical Reviews in Food Science and Nutrition, 58 (17). pp. 2896-2907. https://doi.org/10.1080/10408398.2017.1345852

Khan, M. I. H., Kumar, C., Joardder, M. U. H. and Karim, M. A. (2017) Determination of appropriate effective diffusivity for different food materials. Drying Technology, 35 (3). pp. 335-346. https://doi.org/10.1080/07373937.2016.1170700

Joardder, M. U. H., Kumar, C. and Karim, M. A. (2017) Food structure: Its formation and relationships with other properties. Critical Reviews in Food Science and Nutrition, 57 (6). pp. 1190-1205. https://doi.org/10.1080/10408398.2014.971354

Joardder, M. U. H., Kumar, C. and Karim, M. A. (2017) Multiphase transfer model for intermittent microwave-convective drying of food: Considering shrinkage and pore evolution. International Journal of Multiphase Flow, 95 . pp. 101-119. https://doi.org/10.1016/j.ijmultiphaseflow.2017.03.018

Kumar, C., Joardder, M. U. H., Farrell, T. W., Millar, G. J. and Karim, M. A. (2016) Mathematical model for intermittent microwave convective drying of food materials. Drying Technology, 34 (8). pp. 962-973. https://doi.org/10.1080/07373937.2015.1087408

Kumar, C., Joardder, M. U. H., Farrell, T. W. and Karim, M. A. (2016) Multiphase porous media model for intermittent microwave convective drying (IMCD) of food. International Journal of Thermal Sciences, 104 . pp. 304-314. https://doi.org/10.1016/j.ijthermalsci.2016.01.018

Joardder, M. U. H., Kumar, C., Brown, R. J. and Karim, M. A. (2015) A micro-level investigation of the solid displacement method for porosity determination of dried food. Journal of Food Engineering, 166 . pp. 156-164. https://doi.org/10.1016/j.jfoodeng.2015.05.034

Joardder, M. U. H., Brown, R. J., Kumar, C. and Karim, M. A. (2015) Effect of cell wall properties on porosity and shrinkage of dried apple. International Journal of Food Properties, 18 (10). pp. 2327-2337. https://doi.org/10.1080/10942912.2014.980945

Kumar, C., Karim, M. A. and Joardder, M. U. H. (2014) Intermittent drying of food products: A critical review. Journal of Food Engineering, 121 (1). pp. 48-57. https://doi.org/10.1016/j.jfoodeng.2013.08.014

Conference or Workshop Item

Joardder, M. U. H., Karim, A., Kumar, C. and Brown, R. J. (2014) Determination of effective moisture diffusivity of banana using Thermogravimetric analysis. In: Procedia Engineering. https://doi.org/10.1016/j.proeng.2014.11.769

Kumar, C., Joardder, M. U. H., Farrell, T. W., Millar, G. J. and Karim, M. A. (2014) Multiphase porous media model for heat and mass transfer during drying of agricultural products. In: Proceedings of the 19th Australasian Fluid Mechanics Conference, AFMC 2014.

Kumar, C., Joardder, M. U. H., Karim, A., Millar, G. J. and Amin, Z. (2014) Temperature redistribution modelling during intermittent microwave convective heating. In: Procedia Engineering. https://doi.org/10.1016/j.proeng.2014.11.770