Mohammad U.H.Joardder (Omar)

Mohammad U.H.Joardder (Omar)
Rajshahi University of Engineering & Technology · Mechanical Engineering

PhD

About

143
Publications
153,785
Reads
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2,551
Citations
Additional affiliations
June 2021 - present
Rajshahi University of Engineering & Technology
Position
  • Professor
December 2018 - May 2021
Rajshahi University of Engineering & Technology
Position
  • Professor (Associate)
February 2012 - November 2018
Rajshahi University of Engineering & Technology
Position
  • Professor (Assistant)
Education
April 2012 - March 2016
Queensland University of Technology
Field of study
  • Multiphase transport modeling of porous biological materials
March 2004 - March 2008
Rajshahi University of Engineering & Technology
Field of study
  • Mechanical Engineering

Publications

Publications (143)
Book
Full-text available
This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. Th...
Article
Full-text available
Pore formation and evolution is a common physical phenomenon observed in food materials during different dehydration processes. This change affects heat and mass transfer process and many quality attributes of dried product. Many mathematical models ranging from emperical to classical models proposed in the literature for predicting porosity during...
Article
Application of machine learning (ML)-based algorithms in food drying is an exciting and innovative approach to advance the drying technology. In order to appropriately develop this novel approach in all aspects of food drying field, significant scientific research is required. The main aspects of food drying research are the determination of materi...
Book
This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring techniques of bound water in food materials. The chall...
Book
This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and c...
Article
Full-text available
Intermittent microwave-convective drying (IMCD) is an advanced drying technology that overcomes the shortcomings of microwave, convective, and microwave-convective drying. Research on the feasibility study of solar-assisted IMCD along with investigating its microstructure change, nutritional analysis, and appearance of dried food materials is inade...
Article
Intermittent microwave-convective drying (IMCD) is a relatively advanced drying technology that is used to overcome the shortcomings of microwave, convective, and microwave-convective drying. There is no research has been done on the evolution of mechanical properties during IMCD of apple. This research aims to shed new light on the effect of heati...
Article
Full-text available
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 availability, low budget for energy, and weather‐dependent renewable sources result in poor energy management all ove...
Conference Paper
Drying is the most common food preservation method and it is practised in both industry and household-level applications. It increases the shelf life of plant-based food materials by removing water from high-moisture food. Significant changes take place on the quality and nutrition of plant-based food materials due to the structural modification du...
Chapter
Fresh food raw material cleaning is a fundamental unit operation prior to further processing and preservation operations. Due to advanced modern technology, different types of cleaning methods can be applied. Implementation of modern agricultural practices like mechanization at harvesting and handling and the use insecticides and pesticides makes t...
Article
Full-text available
Drying is one of the major processes in the food industry and is a dominant food preservation method. By safely removing moisture from food products, drying reduces microbial growth and nutritional degradation, adds value to the product, reduces transportation and storage costs, increases the shelf life and reduces waste. Although drying is a matur...
Preprint
Electricity is an important part of our daily life and uses for different purposes. However, electricity generation sources are decreasing day by day and electricity mainly generates from renewable and conventional sources of energy. Proper management to create new conventional energy sources is challenging all over the world. Lack of conventional...
Conference Paper
The shelf life of food materials can be extended by removing water through heat and mass transfer phenomena which is known as drying. Along with taking immense energy, food quality deteriorates significantly throughout drying. Literature depicts that both drying conditions, as well as food properties, affect the degree of quality degradation. Altho...
Article
Drying is a simultaneous heat and mass transfer process aiming to remove water in order to extend the shelf life of food. However, food drying is very energy-intensive and time-consuming process and results in quality deterioration throughout drying. Energy requirement and the degree of quality degradation strongly depends on drying conditions. Alt...
Conference Paper
The shelf life of food materials can be extended by removing water through heat and mass transfer phenomena which is known as drying. Along with taking immense energy, food quality deteriorates significantly throughout drying. Literature depicts that both drying conditions, as well as food properties, affect the degree of quality degradation. Altho...
Conference Paper
Drying is one of the oldest food preservation techniques associated simultaneous heat and mass transfer in order to extend the shelf-life of food materials. However, it is an energy intensive process and consumes about 20-25% of the energy used in the food processing industries. Developing of innovative drying system such as intermittent convective...
Article
Food waste is an alarming issue for the modern world. Drying is one of the oldest and easiest solutions for overcoming unnecessary food waste. However, most of the conventional drying consumes a significant amount of energy to remove water from food. On the other hand, there are many sources, which cause heat waste. Smart utilization of waste heat...
Article
Full-text available
This paper presents the state of the art of the current status, techniques used for conversion, possible future prospects, policies and challenges of biomass energy in the context of Bangladesh. It is seen that the utilization of biomass energy is increasing day by day. Biomass has the potential capacity to contribute around 400 EJ/yr in the future...
Chapter
Many of the traditional food preservation techniques offer an effective solution to food waste. However, there are many challenges that can be solved easily with the incorporation of modern technology. With the advancement of technology and better understanding, food preservation techniques are being changed day by day. Incorporation of feasible in...
Chapter
Proper food preservation must be executed in order to overcome the food waste problem of developing countries. There is a wide range of food preservation techniques prevailing across the globe nowadays. Individual techniques put importance on one or more key factors of food waste including microbial proliferation, enzymatic reaction, chemical react...
Chapter
Developing countries encounter severe food shortage along with wastage of significant amount of food materials. Food is being wasted almost in every stage of food supply chain including harvesting, postharvesting, processing, and distribution, as well as in consumer level. Due to lack of facilities and availability of proper technology, a higher am...
Chapter
Food is one of the primary necessities of human. Consumption of any kind of food is not sufficient unless it ensures required nutrition. Safe food is indispensable for humans. The quantity of this highly valuable bounty is not uniformly distributed across the globe. Similar to having low per capita income and low urbanization growth, developing cou...
Chapter
Any process-associated food preservation deteriorates overall quality of food materials to some extent. Many a time, improper preservation practices result in harmful effects on foods. Contamination can be accessed through different pathways including biological, chemical, as well as physical ones. Improper process conditions, processing environmen...
Chapter
When people have surplus foods and predict potential food insecurity in the future, food preservation needs to be adapted. From early history, humans felt the necessity of food storage and preservation. Human’s inquest mind has innovated and discovered different food preservation systems throughout history. Most of the preservation techniques pract...
Chapter
Food preservation techniques encountered several challenges regularly in developing countries. Proper interventions must be taken into account in order to overcome the challenges and mistakes that take place during food preservation techniques. No single solution can eliminate the complexities of the challenges due to the diverse nature of the indi...
Chapter
Many mistakes are made, and challenges are encountered in food preservation in developing countries. The mistakes affect the effectiveness of food preservation techniques negatively. Food preservation mistakes more frequently take place in developing countries than in developed countries. Most of the mistakes are associated with lack of attention,...
Chapter
The quantity of this highly valuable bounty is not uniformly distributed across the globe. Similar to having low per capita income and low urbanization growth, developing countries produce a relatively lower amount of food than developed countries do.The wastage of food causes not only scarcity of food but also adverse environmental and economic ef...
Chapter
Food without adequate nutrition cannot serve the purpose of its consumption. The main purpose of food preservation is to retain as much nutrition as fresh foods contain. Maintaining a fresh quality of preserved food does not get proper attention in developing countries. Many advantages such as low initial and maintenance cost, ease of operation, an...
Article
Pore formation and evolution is a common physical phenomenon observed in food materials during different dehydration processes. This change affects heat and mass transfer process and many quality attributes of dried product. Many mathematical models ranging from emperical to classical models proposed in the literature for predicting porosity during...
Article
Full-text available
Nowadays the electrical and electronic products are a crucial commodity for different purposes of daily life and they are multiplying five times faster than human like mobile phones, which has reached zero to 7.2 billion in only three decades. A 5-10% yearly increase in the amount of used electrical and electronic equipment that are disposed of pru...
Chapter
Water measurement let alone bound water in food materials is a challenging task due to its diverse composition and structural matrix. Complex interactions between water and other components of food materials hinders the tracing of bound water. Moreover, all of the bound water measurement techniques follows certain set of assumptions. These assumpti...
Chapter
Heterogeneous, amorphous, hygroscopic and porous properties of food materials make it complex in nature. Water is not uniformly distributed in food material. Bound water shows different characteristics in different ways. Consequently, there is no direct method reported in literature for calculating the bound water. However, several indirect approac...
Chapter
Water is an indispensable components of food materials ranging very minimal to severely as high as 80–90% in weight. The amount of water is not consistent throughout the food materials due to its diverse degree of bonding with other components of food materials. There are many terminology available in relation to describing water in food materials....
Chapter
Water can be classified differently on the basis of their surrounding environment and bonding attributes. Both free and bound water contributes in the changes during their removal from food materials. Different amount of energy and time is required to remove specific type of water. For example, bound water needs more energy and time in order to mig...
Chapter
Water of different state responses differently over the course of food processing. Removal of water need specific amount of energy depending on the nature of water boding energy. Different types of food processing provide additional energy to energy level of water to escape from food material. Moisture can be removed deploying different food proces...
Chapter
Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and porous properties. Comprehensive understanding of the water distribution of the raw food material and its evolution during processing is critical in order to design optimum processing conditions and quality anticipation. Depending on the heterogeneous distribut...
Chapter
Bound water is that fraction of water present in food materials which is either physically or chemically attached with other compounds and solid structural matrix. Bound water shows several extraordinary characteristics. Bound water shows remarkable discrepancy in physic-chemical properties including molecular mobility, dielectric nature, vapor pre...
Conference Paper
Full-text available
Drying is a simultaneous heat and mass transfer phenomena, primarily remove water to extend the shelf life of food materials. Over the course of drying, food quality deteriorates significantly along with taking huge energy. From the literature, it is found that both food properties and drying conditions affect the energy consumption criteria. Howev...
Article
Apple COMSOL Multiphysics A comprehensive multiphase porous media model was developed and validated for apple drying. Thermal, transport, and structural properties of apple required to develop such model were formulated and presented. The model considered the transport of liquid water by capillary diffusion and gas pressure, and the transport of va...
Article
Background The retention of health promoting components in nutrient-rich dried food is significantly affected by the dehydration method. Theoretical and experimental investigations reported in the literature have demonstrated that intermittent microwave convective drying (IMCD) can effectively improve the drying performance. However, the impact of...
Article
Full-text available
Food is one of the indispensable commodities for human existence. Insufficient production and lack of efficacious preservation system of food are the main causes of deprivation in Bangladesh. Bangladesh encountering a shortage of food due to lack of preservation system that causes almost 68% food losses in the total Municipal Solid Waste. In this s...
Article
Full-text available
Water removal rate during drying depends on the microstructural pathways of water migration from inside the food materials. The water removal rate also depends on the mechanical properties of plant tissue. There is no literature that shows the interrelationship between viscoelastic property and transport phenomena during drying. In this study, the...
Article
Microscale transport phenomena govern the overall transport mechanism during drying of plant-based food material. However, there is limited research available that considers micro-level transport phenomena during drying. The primary goal of this work is to develop a microscale drying model based on the heterogeneous microstructure of the plant-base...
Article
Full-text available
This study investigates the complex microstructural changes and cell-level water transportation in plant-based food materials during drying, using X-ray micro-computed tomography (X-ray mCT). The investigations were performed on apple tissue to uncover the cellular level moisture distribution and the structural changes during convective drying at 5...
Conference Paper
Food waste is an alarming issue for the modern world. Numerous researches are going on to reduce food waste and as a consequence, several drying techniques have been established. However, all of the systems require a significant amount of external energy. In this study, a system has been proposed that can utilize waste heat to dry the food material...
Article
Full-text available
The plastic derived product, nowadays, become an indispensable commodity for different purposes. A huge amount of used plastic causes environmental hazards that turn in danger for marine life, reduces the fertility of soil, and contamination of ground water. Management of this enormous plastic waste is challenging in particular for developing count...
Article
In most drying processes, several physical, chemical and nutritional modifications take place in food products. Innovative drying techniques such as intermittent drying can enhance the quality of dehydrated products effectively and efficiently. Intermittent drying is a technique where drying conditions are changed through varying the drying air tem...
Chapter
Plant-based food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and porous properties. During processing, the micro structure........................................................................................................ ..........................................................................................
Article
Full-text available
Improved cooking stoves (ICS) advances the cooking system significantly in Bangladesh. However, the comparative performance analysis of ICSs of Bangladesh are not available in the literature. In this study, heat loss through the stoves was investigated by using ANSYS simulation. From the simulation result, it was found that the average temperature...
Chapter
Full-text available
Consumer acceptance of the dehydrated product is strongly influenced by the nutrient and sensorial quality in addition to preservation and microbiological safety. By controlling thermal energy supply, air flow, humidity of drying medium and drying chamber pressure at intervals during drying, the quality of the dehydrated product has been improved s...
Article
Full-text available
Intermittent Microwave Convective Drying (IMCD) improves energy efficiency and the product quality during drying of agricultural products. However, the physical mechanism of heat and mass transfer involved in IMCD is poorly understood due to lack of a comprehensive and realistic mathematical model of this process. A multiphase porous media model co...
Article
Pore formation in food samples is a common physical phenomenon observed during dehydration processes. The pore evolution during drying significantly affects the physical properties and quality of dried foods. Therefore, it should be taken into consideration when predicting transport processes in the drying sample. Characteristics of pore formation...
Article
Hygroscopic food materials contain free (FW) and bound (BW) water in different cellular environments. In-depth understanding of the mechanisms of moisture migration from different cellular environments during drying is crucial for optimising heat and mass transfer as well as for obtaining better quality dried foods. Therefore, the main aim of the p...
Article
Monodisperse aerosols are essential in many applications, such as filter testing, aerosol instrument calibration, and experiments for validating models. This paper describes the design principle, construction, and performance of a monodisperse-aerosol generation system that comprises an atomizer, virtual impactor, microcontroller-based isokinetic p...
Article
Intermittent microwave convective (IMCD) drying is an advanced drying technology that improves both energy efficiency and food quality during drying. Although many experimental studies on IMCD have been conducted, there is no complete multiphase porous media model describing the physics of the process available in the literature. A multiphase porou...
Conference Paper
Full-text available
Energy and ecology are the most critical issues the world has been facing for the decades. With the progress of the modern world, the shortage of the energy content become acute when a significant portion goes to waste. The necessity for the fuel efficient vehicles is getting intensified not only to save the fuel but also to preserve the ecology. T...
Conference Paper
Full-text available
Food waste is an alarming issue for the modern world. Numerous researches are going on to reduce food waste and as a consequence, several drying techniques have been established. However, all of the systems require a significant amount of external energy. In this study, a system has been proposed that can utilize waste heat to dry the food material...
Chapter
This chapter focuses on the incorporation of solar energy into pyrolysis reactor heating and investigates its feasibility in replacement of conventional heating. At the beginning of the chapter, an overview of pyrolysis and the historical background of pyrolysis are discussed. Furthermore, the chapter presents the issues and challenges of conventio...
Conference Paper
Full-text available
Airfoil is widely used for aircraft wings and blades of helicopters, turbines, propellers, fans and compressors. Many researches has been conducted on focusing the leading edge, surface and trailing edge of airfoil in order to maximize airfoil lift and to reduce drag. Literature shows that using protuberances along the leading edge of NACA 2412, it...