Azharul Karim's Books

Heat and Mass Transfer Modelling During Drying

Empirical to Multiscale Approaches

By: Mohammad U.H. Joardder,Washim Akram,Azharul Karim

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Heat and Mass Transfer Modelling During Drying

Empirical to Multiscale Approaches

By: Mohammad U.H. Joardder,Washim Akram,Azharul Karim

Most conventional dryers use random heating to dry diverse materials without considering their thermal sensitivity and energy requirements for drying. Eventually, excess energy consumption is necessary to attain a low-quality dried product. Proper heat and mass transfer modelling prior to designing a drying system for selected food materials can overcome these problems. Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches extensively discusses the issue of predicting energy consumption in terms of heat and mass transfer simulation. A comprehensive mathematical model can help provide proper insight into the underlying transport phenomena within the materials during drying. However, drying of porous materials such as food is one of the most complex problems in the engineering field that is also multiscale in nature. From the modelling perspective, heat and mass transfer phenomena can be predicted using empirical to multiscale modelling. However, multiscale simulation methods can provide a comprehensive understanding of the physics of drying food materials. KEY FEATURES Includes a detailed discussion on material properties that are relevant for drying phenomena Presents an in-depth discussion on the underlying physics of drying using conceptual visual content Provides appropriate formulation of mathematical modelling from empirical to multiscale approaches Offers numerical solution approaches to mathematical models Presents possible challenges of different modelling strategies and potential solutions The objective of this book is to discuss the implementation of different modelling techniques ranging from empirical to multiscale in order to understand heat and mass transfer phenomena that take place during drying of porous materials including foods, pharmaceutical products, paper, leather materials, and more.

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Page Count

192

Publisher

CRC Press

Published Date

ISBN 10

042986552X

ISBN 13

9780429865527

Applied Thermodynamics in Unit Operations

Solved Examples on Energy, Exergy, and Economic Analyses of Processes

By: Ali M. Nikbakht,Ahmad Piri,Azharul Karim

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Applied Thermodynamics in Unit Operations

Solved Examples on Energy, Exergy, and Economic Analyses of Processes

By: Ali M. Nikbakht,Ahmad Piri,Azharul Karim

The growing demand of energy accounting in industries is the main challenge for academics and engineers working in chemical processing plants, food industries, and the energy sector. Applied Thermodynamics in Unit Operations addresses this demand and offers a clear contribution to the quantification of energy consumption in processes, while also solving the economic aspects of energy that are vital in real-life industrial contexts. Features • Combines the energy and exergy routines to analyze utilities and unit operations in a wide range of engineering scopes: nozzles, turbines, compressors, evaporators, HVAC, drying technology, steam handling, and power generation. • Offers a detailed procedure of finding economic wealth of energy in the operations. • Discusses basic concepts of thermal engineering and industrial operational insights through practiced examples, schematic illustrations, and software codes. • The only book to include practical problems of industrial operations solved in detail and complementary EES codes for the solutions. • Features examples selected from authors’ real-world experience in industrial projects. The book is a handy reference for researchers and practitioners in the areas of process, chemical, and mechanical engineering, undergraduate and postgraduate students in those disciplines, and engineers working in industry and production managers. Some examples are solved in EES to help the audience apply computer coding for thermal calculations.

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Page Count

308

Publisher

CRC Press

Published Date

ISBN 10

100380750X

ISBN 13

9781003807506

Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

By: Azharul Karim,Sabrina Fawzia,Mohammad Mahbubur Rahman

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Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

By: Azharul Karim,Sabrina Fawzia,Mohammad Mahbubur Rahman

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. Features Describes the latest micro-level experimental methods primarily using microimaging techniques Presents detailed procedures of applying these techniques in food processing Highlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.

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Page Count

109

Publisher

CRC Press

Published Date

ISBN 10

1000482251

ISBN 13

9781000482256

Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

By: Mahadi Hasan Masud,Azharul Karim,Anan Ashrabi Ananno,Asif Ahmed

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Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

By: Mahadi Hasan Masud,Azharul Karim,Anan Ashrabi Ananno,Asif Ahmed

This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-economic condition of each developing country is unique; therefore, has specific technological requirements. As such, the book presents discussions on food waste scenario around the world, the socio-economic status of developing countries and their correlation with food. The book gives an overview of the quality aspects of drying, along with the required energy and time to retain these features. Additionally, a method of selecting drying techniques for developing countries, taking the cost and safety factor into consideration, has been discussed extensively Also, the renewable and non-renewable energy resources of low income, lower-middle income, middle income, and high-income developing countries have been analyzed and presented. The book also highlights the available drying techniques that are currently being practiced by the consumers and industries of developing countries. The book recommends ten sustainable drying technologies for the developing countries and describes their working principle. Discussion on potential challenges for sustainable drying technology adoption is also presented. The book presents up-to-date research on sustainable drying techniques and their impact on developing countries to reduce food waste. Food waste is not only a humanitarian concern but also a threat to environmental sustainability. Currently, one-third of all produced food is being wasted, when nearly 805 million people - including children remain undernourished on a daily basis. In an effort to solve this crisis, a number of food preservations techniques are being practiced in food supply chain. Drying is one such preservation technique that prevents microbial proliferation, slows enzymatic reaction and preserves the physio-chemical properties of food. Albeit, drying is an effective means of food preservation; it is also highly energy-intensive. Developing countries do not have sufficient energy and financial resources to adopt conventional (expensive and high energy) drying techniques. As such, this is the first reference work dedicated to discussing the prospects and challenges of sustainable (renewable energy based and inexpensive) drying techniques for developing countries in order to reduce food waste. Sustainable food drying techniques in developing countries: Prospects and Challenges is a singular work in the field of food preservation and affordable drying technology.

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Page Count

205

Publisher

Springer Nature

Published Date

ISBN 10

3030424766

ISBN 13

9783030424763

Porosity

Establishing the Relationship between Drying Parameters and Dried Food Quality

By: Mohammad U.H. Joardder,Azharul Karim,Chandan Kumar,Richard J. Brown

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Porosity

Establishing the Relationship between Drying Parameters and Dried Food Quality

By: Mohammad U.H. Joardder,Azharul Karim,Chandan Kumar,Richard J. Brown

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.

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