Dr Chandan Kumar
Dr Chandan Kumar
Senior Scientist at Department of Agriculture and Fisheries, Queensland Government
Zweryfikowany adres z daf.qld.gov.au
Tytuł
Cytowane przez
Cytowane przez
Rok
Intermittent drying of food products: A critical review
C Kumar, MA Karim, MUH Joardder
Journal of Food Engineering 121, 48-57, 2014
2922014
Heat and mass transfer modeling of the osmo-convective drying of yacon roots (Smallanthus sonchifolius)
CA Perussello, C Kumar, F de Castilhos, MA Karim
Applied Thermal Engineering 63 (1), 23-32, 2014
1032014
Mathematical model for intermittent microwave convective drying of food materials
C Kumar, MUH Joardder, TW Farrell, GJ Millar, MA Karim
Drying Technology 34 (8), 962-973, 2016
1022016
Multiphase porous media model for intermittent microwave convective drying (IMCD) of food
C Kumar, MUH Joardder, TW Farrell, MA Karim
International Journal of Thermal Sciences 104, 304-314, 2016
1022016
Effective diffusivity and evaporative cooling in convective drying of food material
C Kumar, GJ Millar, MA Karim
Drying Technology 33 (2), 227-237, 2015
1012015
Microwave-convective drying of food materials: A critical review
C Kumar, MA Karim
Critical reviews in food science and nutrition 59 (3), 379-394, 2019
952019
Food structure: Its formation and relationships with other properties
MUH Joardder, C Kumar, MA Karim
Critical reviews in food science and nutrition 57 (6), 1190-1205, 2017
872017
Effect of cell wall properties on porosity and shrinkage of dried apple
MUH Joardder, RJ Brown, C Kumar, MA Karim
International Journal of Food Properties 18 (10), 2327-2337, 2015
762015
Multiphase transfer model for intermittent microwave-convective drying of food: Considering shrinkage and pore evolution
MUH Joardder, C Kumar, MA Karim
International Journal of Multiphase Flow 95, 101-119, 2017
672017
Multiphase porous media modelling: A novel approach to predicting food processing performance
MIH Khan, MUH Joardder, C Kumar, MA Karim
Critical reviews in food science and nutrition 58 (4), 528-546, 2018
642018
Shrinkage of food materials during drying: Current status and challenges
M Mahiuddin, MIH Khan, C Kumar, MM Rahman, MA Karim
Comprehensive Reviews in Food Science and Food Safety 17 (5), 1113-1126, 2018
602018
Determination of appropriate effective diffusivity for different food materials
MIH Khan, C Kumar, MUH Joardder, MA Karim
Drying Technology 35 (3), 335-346, 2017
602017
Porosity: establishing the relationship between drying parameters and dried food quality
MUH Joardder, A Karim, C Kumar, RJ Brown
Springer, 2015
592015
Multiphysics modelling of convective drying of food materials
C Kumar, A Karim, S Saha, MUH Joardder, R Brown, D Biswas
Proceedings of the Global Engineering, Science and Technology Conference …, 2012
532012
Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato
DI Onwude, N Hashim, K Abdan, R Janius, G Chen, C Kumar
Journal of Food Engineering 228, 12-24, 2018
512018
Modeling Heat and Mass Transfer Process during Convection Drying of Fruit
C Kumar, A Karim, MUH Joardder, G Miller
The 4th International Conference on Computational Methods (ICCM2012), Gold …, 2012
492012
Temperature redistribution modelling during intermittent microwave convective heating
C Kumar, MUH Joardder, A Karim, GJ Millar, Z Amin
Procedia Engineering 90, 544-549, 2014
482014
A micro-level investigation of the solid displacement method for porosity determination of dried food
MUH Joardder, C Kumar, RJ Brown, MA Karim
Journal of Food Engineering 166, 156-164, 2015
432015
Effect of temperature distribution on predicting quality of microwave dehydrated food
MUH Joardder, A Karim, C Kumar
Journal of Mechanical Engineering and Sciences 5 (December), 562-568, 2013
372013
Investigation of intermittent microwave convective drying (IMCD) of food materials by a coupled 3D electromagnetics and multiphase model
C Kumar, MUH Joardder, TW Farrell, MA Karim
Drying Technology 36 (6), 736-750, 2018
322018
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