Items where Author is "Karim, M. A."

2019

Kumar, C. and Karim, M. A. (2019) Microwave-convective drying of food materials: A critical review. Critical Reviews in Food Science and Nutrition, 59 (3). pp. 379-394. https://doi.org/10.1080/10408398.2017.1373269

2018

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. 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

Mahiuddin, M., Khan, M. I. H., Kumar, C., Rahman, M. M. and Karim, M. A. (2018) Shrinkage of Food Materials During Drying: Current Status and Challenges. Comprehensive Reviews in Food Science and Food Safety, 17 (5). pp. 1113-1126. https://doi.org/10.1111/1541-4337.12375

2017

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

Kumar, C., Putranto, A., Mahiuddin, M., Saha, S. C., Gu, Y. T. and Karim, M. A. (2017) Mathematical modelling of intermittent drying. In: Intermittent and Nonstationary Drying Technologies: Principles and Applications. CRC Press. https://doi.org/10.4324/9781351251303

Khan, M. I. H., Kumar, C. and Karim, M. A. (2017) Mechanistic understanding of cellular level of water in plant-based food material. In: AIP Conference Proceedings. https://doi.org/10.1063/1.4984675

Rahman, M. M., Kumar, C. and Karim, M. A. (2017) Multi-scale modelling in intermittent drying. In: Intermittent and Nonstationary Drying Technologies: Principles and Applications. CRC Press. https://doi.org/10.4324/9781351251303

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

2016

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

2015

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., Millar, G. J. and Karim, M. A. (2015) Effective Diffusivity and Evaporative Cooling in Convective Drying of Food Material. Drying Technology, 33 (2). pp. 227-237. https://doi.org/10.1080/07373937.2014.947512

2014

Perussello, C. A., Kumar, C., De Castilhos, F. and Karim, M. A. (2014) Heat and mass transfer modeling of the osmo-convective drying of yacon roots (Smallanthus sonchifolius). Applied Thermal Engineering, 63 (1). pp. 23-32. https://doi.org/10.1016/j.applthermaleng.2013.10.020

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

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.