Heat and Mass Transfer Modelling During Drying
Empirical to Multiscale Approaches
- Available for pre-order. Item will ship after August 18, 2021
Most of the conventional dryer uses random heating to dry diverse materials without considering their thermal sensitivity and energy requirement for drying. Eventually, excess energy consumption is required along with attaining low quality dried product. Proper heat and mass transfer modeling prior to designing 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 prediction of energy consumption in terms of heat and mass transfer simulation.
A comprehensive mathematical model can help to get proper insight of the underlying transport phenomena within the materials during drying. However, drying of porous materials like food is one of the most complex problems in the engineering field that also has multiscale nature. In modelling perspective, heat and mass transfer phenomena can be predicted using empirical to multiscale modelling. However, multiscale simulation method can provide comprehensive insight of underlying physics of drying of food materials.
- Includes detailed discussion on material properties that are relevant for drying phenomena
- Presents in-depth discussion on underlying physics of drying using conceptual visual contents
- Provides appropriate formulation of mathematical modelling from empirical to multi-scale approaches
- Offers numerical solution approaches of 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 technique ranging empirical to multiscale in order to understand heat and mass transfer phenomena that take into place during drying of porous materials including food, pharmaceutical products, paper, lather, and more.
Table of Contents
Introduction. Basic Heat and Mass Transfer. Heat and Mass Transfer During Different Drying Process. Comparison of Different Mathematical Modelling of Transport Phenomena. Empirical Modelling. Single-Phase Physics Based Model. Multiphase Modelling. Micro-Scale Modelling. Multi-Scale Modelling. CFD Model for Dryers. Conclusion.
Dr. Mohammad U. H. Joardder received his BSc in Mechanical Engineering from Rajshahi University of Engineering and Technology (RUET), and PhD from QUT, Australia. He is now serving as a faculty member in Mechanical Engineering of RUET. His research interests include bio-transport, Innovative food drying, modelling of novel food processing, food microstructure, as well as Renewable energy. Moreover, his research focuses on applying state-of-the-art computational methods to Multiphysics- Multiscale transport phenomena, and deformation of porous biomaterials. He authored three popular books with the springer-nature publication, three books chapter and more than 40 peer-reviewed journal publications. Most of his journal articles are in highly ranked journals and have been well cited. He is a regular reviewer of several high ranked journals of prominent publishers including Nature, Springer, Elsevier, Willey, and Taylor and Francis.
Md. Washim Akram has completed his B.Sc. in Mechanical Engineering from Rajshahi University of Engineering & Technology (RUET), Bangladesh. He is a Faculty Member in the Department of Mechanical Engineering at the Bangladesh Army University of Science and Technology (BAUST), Saidpur, Bangladesh. He has published several Journal and Conference papers. His research interest includes drying technology, waste management and energy conversion technology, energy harvesting from renewable sources, and composite materials.
Dr Azharul Karim is currently working as an Associate Professor in the Mechanical Engineering Discipline, Science and Engineering Faculty, Queensland University of Technology, Australia. He received his PhD degree from Melbourne University in 2007. Through his scholarly, innovative, high quality research, he has established a national and international standing. Dr Karim has authored over 194 peer-reviewed articles, including 94 high quality journal papers, 13 peer-reviewed book chapters, and four books. His papers have attracted about 3100 citations with h-index 30. His research has very high impact worldwide as demonstrated by his overall field weighted citation index (FWCI) of 2.99. He is editor/board member of six reputed journals including Drying Technology and Nature Scientific Reports and supervisor of 26 past and current PhD students. He has been keynote/distinguished speaker at scores of international conferences and invited/keynote speaker in seminars in many reputed universities worldwide. He has won multiple international awards for his outstanding contributions in multidisciplinary fields. His research is directed towards solving acute food industry problems by advanced multiscale and multiphase food drying models of cellular water using theoretical/computational and experimental methodologies. Due to the multidisciplinary framework of food drying models, his research spans engineering, mathematics, biology, physics and chemistry. To address this multidisciplinary challenge, he established the ‘Energy and Drying’ Research Group consisting of academics and researchers across disciplines.