A. S. Mujumdar

A. S. Mujumdar
McGill University | McGill · Bioresource Engineering, Mining Engineering .

M.Eng.,Ph.D.

About

875
Publications
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Introduction
A. S. Mujumdar currently works at the Bioresource Engineering, Mining Engineering as well as Mining Engineering and Material Science departments of McGill University. Their current project is 'Numerical investigation of impinging drying with intermittent input' and a number of projects dealing with experimental studies and modeling of innovative dryers including smart drying. He is working with KMUTT, Bangkok in novel microreactors for catalytic reactions. Other areas of interest are: microwave drying, thermal processing of foods as well as issues of global food security.

Publications

Publications (875)
Article
Full-text available
Anthropological activities along with increase in population over several decades engender several global environmental issues including climatic change and food security. According to FAO, the current rates of food insecurity prevalence (9.7%) and the food loss index (13.8%) show an alarming trend which invigorates food industries in working towar...
Article
Full-text available
The original vivid red color of fresh grapefruit slices had faded considerably after freeze-drying, affecting visual enjoyment. The purpose of the study was to inquire the effect of high voltage electrostatic field for enzyme inactivation and gelatin-gum Arabic composite film for pigment retention on the color protection of freeze-dried grapefruit...
Article
Unappetizing food is referred to food that has poor characteristic such as texture, nutrition and appearance, causing poor oral intake in hospitalized patients. Poor oral intake is a cause and/or consequence of malnutrition. This symptom can result in worse clinical outcomes when happens in immunocompromised patients which refers to those who have...
Article
The effects of 1, 3, 5 kV/cm electrostatic field (EF) and 2, 5, 8 mT static magnetic field (MF) on the quality of frozen broccoli and cauliflower (B and C) were studied. The freezing parameters were significantly improved by 3, 5 kV/cm EF or 8 mT MF treatment (P < 0.05), a maximum reduction of nucleation time and phase transition time by 20.14% and...
Article
To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental study was conducted using the high voltage electric field and static magnetic field separately during freezing. Pork tenderloin pieces were frozen at −20 °C under several high voltage electric fields (10 kV/m (HVEF1), 30 kV/m (HVEF3), 50 kV/m (HVEF5)) and ma...
Article
3D food printing has recently attracted significant attention, both from academic and industrial researchers, due to its ability to manufacture customized products in such terms as size, shape, texture, color, and nutrition to meet demands of individual consumers. 4D printing, which is a technique that allows evolution of various characteristics/pr...
Article
Full-text available
This study evaluated the effect of mono-frequency ultrasound (MFU, 20 kHz), dual-frequency ultrasound (DFU, 20/40 kHz), and tri-frequency ultrasound (TFU, 20/40/60 kHz) on mass transfer, drying kinetics, and quality properties of infrared-dried pineapple slices. Pretreatments were conducted in distilled water (US), 35 ˚Brix sucrose solution (US-OD)...
Article
Air impingement drying of a planar sheets of porous materials offers advantages of high and controllable heat and mass transfer rates. The governing heat and mass transfer phenomena involve multi-scale physical mechanisms ranging from mesoscopic pore scale to macroscopic jet scale. This work presents a pore-scale heat and mass transfer model of an...
Article
Baked pancake (BP) was unevenly heated during 2450 MHz microwave reheating (MR) and the water migrated by the temperature difference resulted in poor eating quality. The strategies to improve the edible quality of MR‐BP were explored in terms of dielectric properties and reheating mechanisms. The only outer distribution of salt and sugar reduced th...
Article
The research study reflects the development of novel voriconazole (VCZ) loaded nanoparticles (NPs) for prolonged delivery for the management of ocular diseases. The in situ ophthalmic gel was prepared by incorporating NPs into carboxymethyl chitosan (CMCh) and poloxamer. The central composite design was used to optimize the process for the preparat...
Article
The world’s urban population is expected to double by 2050. Urbanization is changing food consumption patterns, and the global market is flooded with functional foods, specifically probiotics, for their gut health advantages. Awareness about the healthy human microbiome among the consumer has prompted them to demand probiotic foods. Due to their po...
Article
Drying temperature, air velocity, material thickness during hot air drying usually have a significant influence on drying kinetics and quality attributes of fruits and vegetables. However, under constant drying temperature, the influence of relative humidity (RH) of hot air on heat and mass transfer is often ignored in drying practice. On the other...
Article
Full-text available
Tomatoes are a valuable highly perishable agricultural product that are dried on a large scale for extending shelf life. The drying of both tomatoes and tomato processing waste can yield valuable products. The dried forms serve as raw material for different commercial products, as an ingredient for functional foods. It is also used all over the wor...
Article
Background Fresh shiitake mushrooms are rich in nutrients, but have high water content, fast metabolism after harvest, and are extremely easy to deteriorate. Therefore, the drying of shiitake mushrooms has become the research direction. However, the role of different drying techniques on shiitake mushroom quality is limited. So the purpose of this...
Article
To achieve intelligent control of the drying terminal point in pulse-spouting microwave freeze drying (PSMFD) of raspberries, low-field nuclear magnetic resonance (LF-NMR) was used to monitor the moisture status and moisture content changes during drying. As expected, three states of water were observed: bound water, immobile water and free water (...
Article
Full-text available
Background Resistant starch (RS) has been unanimously identified as a replacement for dietary fiber due to its balanced nutritional functionality and sensory implications. Main source of resistant starch is presently from tubers and cereals. However, on the basis of dependence on resource intensiveness, these crops were questioned recently and a ne...
Article
Solid-state fermented Omar’s was dried using microwave vacuum drying (MVD) and infrared freeze-drying (IFD). Hot air drying (AD) and traditional vacuum freeze-drying (FD) were used as controls. The effects of different drying methods on the drying kinetics, physicochemical properties (such as water retention capacity, oil retention capacity, swelli...
Conference Paper
Full-text available
Numerical study was conducted using two synthetic jet actuators attached underneath a micro-channel. By fixing the oscillating frequency and diaphragm amplitude, the effects on the heat transfer within the micro-channel were investigated with two synthetic jets being in-phase and 180° out-of-phase at different orifice spacing. There was a significa...
Article
Oral candidiasis is an infection that occurs inside of the cheek and oral cavity which is very painful. Treatment of oral candidiasis is very important for its commonness and the inadequate medication options are available for the treatment. Synthesis and evaluation of Poly (acrylamide) loaded thymol nanogelalternative for conventional creams was t...
Article
Conventional drying technologies generally rely on drying processes driven by using hot air, where these processes have significantly high energy consumption and greenhouse gas emissions. With our knowledge based on the limited nature of fossil fuels and the impact of climate change, it is clear that every technology has to be cleaner, cheaper, and...
Article
A new pretreatment method using high humidity hot air impingement blanching (HHAIB) followed by pulsed vacuum drying (PVD) was employed for Thompson seedless drying. The effect of this dehydration technique on phytochemicals content (ascorbic acid, total phenols and chlorophyll), antioxidant capacity (tetraethylammonium chloride, TEAC, ferric ion-r...
Article
Background: Mushrooms are increasingly popular around the world as a nutritional food which is an excellent source of vitamin D2. Although natural mushrooms often contain very little vitamin D2 as many are grown in the dark, they are rich in ergosterol, a precursor to vitamin D2. Ergosterol can be converted to vitamin D2 under ultraviolet radiatio...
Article
Pirfenidone (PFD) is a drug of choice for the treatment of idiopathic pulmonary fibrosis. For the preparation of sustained release microparticles of PFD, Ethyl cellulose (EC 300) with Eudragit RS 100 in combination was used as encapsulating agents. The 3-level 2-factorial design was employed for the design of experiments (DoE). The spray dried micr...
Chapter
Herbs and spices play a vital role in flavoring food, coloring, perfuming, and health care. Proper processing is essential because the fresh plants contain high moisture content and microorganisms. Drying is a common technique used to reduce moisture content to a safe level. However, consumers' demand for high‐quality dried products has increased....
Article
Full-text available
Vaccines are the most important life-saving prophylactic medicines administered in maintaining global health. In a pandemic situation, the manufacturing, formulation followed by preservation of vaccine are challenging areas of concern looking at the dire need of administering it to several billion people on the planet in a pandemic like situation....
Article
Repaglinide (RPG, antidiabetic) and Diltiazem HCL (DIL, antihypertensive) loaded ethyl cellulose (EC) nanoparticles were prepared by the spray drying process using Placket Burman Design (PBD). The amount of EC (A, mg), Methanol (B, ml), Inlet temperature (C, OC), Feed rate (D, rpm), Nozzle diameter (E, mm) and Aspiration (F, rpm) were considered in...
Article
Flavor changes of garlic during drying process were monitored using LF-NMR combined with partial least squares (PLS) and back-propagation artificial neural network (BP-ANN). Results show that with elapsed drying time, the free water (A23) and total moisture content (A) of garlic decrease with different drying conditions. Correspondingly, the sulfid...
Article
The inactivation of S. Typhimurium and A. flavus along with quality degradation kinetics was studied during combined microwave-infrared (MW-IR) heating of paprika. The spatial changes in the distribution of temperature and variation in water activity (aw) of the paprika samples resulted in a 7.389 log reduction in S. Typhimurium, and 6.182 log redu...
Article
Full-text available
The eye is a challenging organ for ophthalmic drug delivery due to the barriers associated with the anterior and posterior segments like nasolacrimal drainage, blinking, induced lacrimation, impermeability of corneal epithelial membrane, and blood-ocular barrier. Although there are conventional approaches, such as eye drop, ointment, suspension, im...
Article
Full-text available
In this study, the effect of oscillation amplitude on the pulsed impinging jets in different nozzle to surface distances and Reynolds numbers investigated. Generally, the heat transfer increases by increasing frequency and amplitude. For distances smaller and longer than the length of the jet potential core the threshold frequency is highly depende...
Article
Full-text available
Thermal ice storage has gained a lot of interest due to its ability as cold energy storage. However, low thermal conductivity and high supercooling degree have become major issues during thermal cycling. For reducing the cost and making full use of the advantages of the graphene oxide–Al2O3, this study proposes heat transfer enhancement of thermal...
Book
Full-text available
We hope that this concise e-book will be of wide interest to readers in a wide range of disciplines. We feel that it is high time everyone needs to do her/his part in ensuring food security in the next several decades. The topic of food security indeed needs an encyclopedia to do justice to all the topics and subtopics that are crucially important...
Article
Full-text available
This study is aimed at comparing swell drying versus conventional shade drying and optimizing the texturing by instant controlled pressure drop (DIC) of green okra pods. Differences in quality attributes such as the content of flavonoids, carotenoids, and chlorophyll pigments, functional characteristics such as the antioxidant activity (AOA), micro...
Article
Fungal infection in immuno compromised patients causes skin syndromes and problems. At Present, innovative alternatives are required to cure skin disorders and infections. Luliconazole is a novel, broad spectrum, imidazole antifungal agent. The purpose of this study was to develop biodegradable, pH responsive, chemically cross-linked and Poly (acry...
Article
Full-text available
Solar drying is one of the most beneficial and sustainable technologies benevolent to our society. In this paper, comprehensive review of various designs of natural convective and direct type (NCDT) of solar dryers has been brought forward for the simple reason of collating the desired and the most intriguing state of the art of practicing of solar...
Article
Full-text available
As a new sensing technology for rapid nondestructive detection, low field nuclear magnetic resonance technology (LF-NMR) is being widely applied in many fields of food science and technology. The purpose of this study was to evaluate the potential of the LF-NMR technique to detect in the endpoint in drying off carrots as a model food material. Taki...
Chapter
The freeze‐drying process is commonly used in the preservation of food, biologicals, and pharmaceutical materials. The premise of the effect of magnetic and electric field on the freezing process is that water consists of dipole molecules. When an electric or magnetic field is applied to water, the dipole behavior will cause the molecules to rotate...
Article
Recovery of lactose from the whey using sonocrystallization was studied experimentally. The effect of sonication medium and irradiation power levels was evaluated using three different ultrasonic equipments. Effects of various parameters such as sonication time, pH of the medium, antisolvent (acetone and acetone-ethanol mixture) and concentration o...
Article
The central kitchen model has promoted the industrialization of the catering industry. The quality of central kitchen products is related to processing technology. The new non-thermal technology and heating technology not only have advantages over traditional technologies in improving product quality and safety, but also have more precise control o...
Article
Full-text available
Various design configurations of semi-T-shaped dual-channel micro-reactors were numerically examined for their laminar mass transport performance in heterogeneous catalytic combustion of methane and air. One single-channel and five dual-channel configurations (i.e., parallel, divergent, convergent, zig-zag, and curved configurations) were investiga...
Article
The sensory characteristics, texture profiles, and volatile compounds were investigated for grape raisins dehydrated by pulsed vacuum drying (PVD) and shade drying (SD) from three varieties (Thompson Seedless, Flame Seedless, and Munage). Results indicated that raisins dried from PVD were less brown, possessed stronger fruity aroma and flavor. Text...
Article
Full-text available
Effects of operating parameters of the instant controlled pressure drop (DIC) texturing process followed by intermittent microwave (MW) and airflow drying were studied for the manufacture of novel swell-dried shrimp snacks. The DIC processing parameters were the absolute pressure of saturated steam (P ¼ 0.4, 0.55, and 0.7 MPa) and the treatment tim...
Article
Vacuum frying (VF), which combines sonication, with microwave heating was used to evaluate the quality attributes of fried mushroom chips as well as the stability of the frying oil. Frying was performed at 90 °C, 0.015 MPa, 1000 W microwave power input at two ultrasound power levels. Mushroom (Agaricus bisporus) chips were fried using four frying c...
Article
Ultrasonic microwave-assisted vacuum frying (USMVF) process was investigated to achieve better process efficiency and shorten the frying time and improve the quality of fried edamame at lower frying temperature. Kinetics of oil uptake in vacuum frying (VF), microwave-assisted vacuum frying (MVF) and USMVF samples was investigated. It was studied ap...
Article
In this work, a hybrid (phenomenological/ANN-PSO) model has been developed to simulate the spouted bed drying of deformable solid materials, considering material shrinkage and the physical property variation during drying. Accordingly, an artificial neural network (ANN) model has been coupled to a phenomenological one to describe the heat and mass...
Article
The moisture adsorption isotherms of high-power short time microwave dried paprika (Capsicum annuum L., a pulverized product of dried red pepper) were determined for thermodynamic analysis and assessment of its stability at elevated temperatures. The thermal stability of paprika was evaluated based on alterations in quality characteristics due to t...
Article
In the recent work, hot air impingement drying was employed to orange peel processing under different temperatures and its effects on drying kinetics and quality attributes of the orange peel were investigated. Results showed that the drying time of peels decreased from 150 to 75 min as the temperature increased from 50 to 70°C, and the Weibull mod...
Article
Full-text available
Article
The oral-sustained release dosage form containing Repaglinide (RPG, antidiabetic) and Diltiazem HCL (DIL, antihypertensive) loaded chitosan nanoparticles were prepared by the ionotropic gelation method. The chitosan concentration (A) and TPP concentration (B) were selected as independent variables while percentage drug loading of Repaglinide (Y1) a...
Article
Full-text available
Fresh berries containing in bioactive compounds are perishable under natural conditions. Drying is one of the most effective processing techniques to extending the shelf life of berry products, and the nutrients and active components of berries can be retained to a great extent. However, the flavor and texture of the final product considerably corr...
Chapter
Full-text available
Insects has been used since old age for consumption as indicated by archeological evidence and evolution of humans as an entomophagous species has been clearly demonstrated by the analysis of fossilized feces (Sutton, 1995; Raubenheimer and Rothman, 2011). Insects are majorly used as part of cuisine in South-East Asian countries, North-Eastern Indi...
Article
As a measure to enhance drying kinetics, efficiency, and quality of the whole American ginseng root, step-down relative humidity (RH) convective hot air drying strategy was experimentally investigated. The effects of drying temperature (45, 50, 55, and 60 °C), RH (20, 30, and 40%), step-down RH, and continuous dehumidification, on hot air drying ch...
Article
Full-text available
In the present study, taste masked drug–resin complex (DRC) of efavirenz (EFV) was prepared by spray drying technique. The DRC was then incorporated in to a fast dissolving tablet dosage form. EFV is antiretroviral agent of very bitter taste and low oral bioavailability. To investigate the influence of the independent variables on encapsulation eff...
Article
Full-text available
In this paper, intelligent technology of combined low field NMR (LF-NMR) and back propagation artificial neural network (BP-ANN) was used to monitor moisture content in carrot during microwave vacuum drying. The relationship between different drying powers (200, 300, and 400 W) and NMR signals (A21, A22, A23, and Atotal) was investigated. Results s...
Article
Sustained release ketorolac tromethamine (KT) loaded chitosan nanoparticles were generated using tubular microreactor with syringe pump. 3² full-factorial design was employed for the optimization of formulation parameters. The chitosan concentration (X1) and cross-linking agent concentration (X2) was designated as the independent variables while dr...
Article
BACKGROUND Young barley grass powder contains abundant nutrition and its antioxidant substances are severely impaired by radiation (⁶⁰Co) sterilization. To overcome product quality degradation , radio‐frequency pasteurization was conducted in pilot‐scale radio‐frequency equipment (27 MHz, 6 kW) at 12/14/16 cm electrode gaps while a hot‐air (80°C) p...