Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Mohammad U. H. Joardder"'
Autor:
Fazlur Rashid, Mohammad U. H. Joardder
Publikováno v:
Engineering Reports, Vol 4, Iss 10, Pp n/a-n/a (2022)
Abstract Electricity is an important part of our daily life. It is mainly generated from conventional energy sources. Conventional energy sources are diminishing day by day; whereas, energy demand increases significantly. Moreover, less land availabi
Externí odkaz:
https://doaj.org/article/d80fc48742bc4632becb4067ddc12e5f
Autor:
Mohammad U. H. Joardder, Azharul Karim
Publikováno v:
Foods, Vol 12, Iss 13, p 2497 (2023)
Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, s
Externí odkaz:
https://doaj.org/article/7d098b0726fd4f55982de09067c9f4a9
Publikováno v:
Energies, Vol 16, Iss 11, p 4461 (2023)
Shrinkage is an obvious phenomenon that occurs when drying plant-based food materials, and it has a crucial influence on heat–mass transfer mechanisms, energy consumption in drying, and dried product quality. The present study aims to develop a the
Externí odkaz:
https://doaj.org/article/7db9aaa2668e4cbebc677f3598ff034a
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
Externí odkaz:
https://doaj.org/article/6b8dfe4263b74d6db53185b075f6ec08
Publikováno v:
Journal of Mechanical Engineering and Sciences, Vol 5, Pp 562-568 (2013)
During food drying, many other changes occur simultaneously, resulting in an improved overall quality. Among the quality attributes, the structure and its corresponding color influence directly or indirectly other properties of food. In addition, the
Externí odkaz:
https://doaj.org/article/f0623a78cec64d36b6e94654fcd7a360
Publikováno v:
Journal of Engineering, Vol 2014 (2014)
Biofuel produced by fast pyrolysis from biomass is a promising candidate. The heart of the system is a reactor which is directly or indirectly heated to approximately 500°C by exhaust gases from a combustor that burns pyrolysis gas and some of the b
Externí odkaz:
https://doaj.org/article/85865808854c4801b79a899d1e84a5a3
Autor:
Mohammad U. H Joardder, Md. Hridoy Bosunia, Md Mahmudul Hasan, Anan Ashrabi Ananno, Azharul Karim
Publikováno v:
Food Reviews International. :1-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bc5d3effa84ad1471ee60e3ece0157e
https://doi.org/10.1080/87559129.2023.2204131
https://doi.org/10.1080/87559129.2023.2204131
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2497
Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::7fa5c2d61e2a8e2e39002e8657cc3059
Publikováno v:
Food Reviews International. :1-24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4ecee818336eae5f57c6e7a348ce233
https://doi.org/10.1080/87559129.2022.2100415
https://doi.org/10.1080/87559129.2022.2100415
Publikováno v:
European Food Research and Technology. 248:1335-1349
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcf0dfa93cfafefbbb7ceeb8a6867f10
https://doi.org/10.1007/s00217-022-03957-5
https://doi.org/10.1007/s00217-022-03957-5