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Dr Imran H. Khan
Dr Imran H. Khan
Queensland Universitry of Technology, Brisbane, Australia
Zweryfikowany adres z qut.edu.au - Strona główna
Tytuł
Cytowane przez
Cytowane przez
Rok
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
1112018
Investigation of bound and free water in plant-based food material using NMR T2 relaxometry
MIH Khan, RM Wellard, SA Nagy, MUH Joardder, MA Karim
Innovative food Science & emerging technologies 38, 252-261, 2016
1102016
Experimental investigation of bound and free water transport process during drying of hygroscopic food material
MIH Khan, RM Wellard, SA Nagy, MUH Joardder, MA Karim
International Journal of Thermal Sciences 117, 266-273, 2017
982017
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
872018
Determination of appropriate effective diffusivity for different food materials
MIH Khan, C Kumar, MUH Joardder, MA Karim
Drying Technology 35 (2), 335-346, 2017
742017
Multi-scale model of food drying: Current status and challenges
MM Rahman, MUH Joardder, MIH Khan, ND Pham, MA Karim
Critical reviews in food science and nutrition 58 (5), 858-876, 2018
722018
Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue
MIH Khan, SA Nagy, MA Karim
Food Research International 105, 772-781, 2018
642018
Cellular water distribution, transport, and its investigation methods for plant-based food material
MIH Khan, MA Karim
Food Research International, 2017
612017
Quality of plant-based food materials and its prediction during intermittent drying
N Duc Pham, MIH Khan, MUH Joardder, MM Rahman, M Mahiuddin, ...
Critical reviews in food science and nutrition 59 (8), 1197-1211, 2019
512019
A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying
ND Pham, MIH Khan, MA Karim
Food chemistry 325, 126932, 2020
462020
Modelling of simultaneous heat and mass transfer considering the spatial distribution of air velocity during intermittent microwave convective drying
MIH Khan, Z Welsh, Y Gu, MA Karim, B Bhandari
International Journal of Heat and Mass Transfer 153, 119668, 2020
462020
Development of fractional viscoelastic model for characterizing viscoelastic properties of food material during drying
M Mahiuddin, MIH Khan, ND Pham, MA Karim
Food bioscience 23, 45-53, 2018
462018
Multiscale modeling for food drying: State of the art
Z Welsh, MJ Simpson, MIH Khan, MA Karim
Comprehensive reviews in food science and food safety 17 (5), 1293-1308, 2018
382018
Fundamental understanding of cellular water transport process in bio-food material during drying
M Khan, H Imran, T Farrell, SA Nagy, MA Karim
Scientific Reports 8 (1), 1-12, 2018
362018
Conventional Refrigeration Systems Using Phase Change Material: A Review
MIH Khan
International Journal of Air-Conditioning and Refrigeration, 2016
302016
Diminution of temperature fluctuation inside the cabin of a household refrigerator using phase change material
MIH Khan, HM Afroz
Recent Adv. Mech. Eng.(IJMECH) 3 (1), 43-52, 2014
252014
Effect of phase change material on compressor on-off cycling of a household refrigerator
MIH Khan, HMM Afroz
Science and Technology for the Built Environment 21 (4), 462-468, 2015
222015
Application of machine learning-based approach in food drying: Opportunities and challenges
MIH Khan, SS Sablani, MUH Joardder, MA Karim
Drying Technology 40 (6), 1051-1067, 2022
212022
Multiscale modeling for food drying: A homogenized diffusion approach
ZG Welsh, MIH Khan, MA Karim
Journal of Food Engineering 292, 110252, 2021
182021
An experimental investigation of door opening effect on household refrigerator: The perspective in Bangladesh
MIH Khan, HMM Afroz
Asian Journal of Applied Sciences 7 (2), 79-87, 2014
182014
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