Arun S. Mujumdar

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Convective heat transfer can be enhanced by changing flow geometry and/or by enhancing thermal conductivity of the fluid. This study proposes simultaneous passive heat transfer enhancement by combining the geometry effect utilizing nanofluids inflow in coils. The two nanofluid suspensions examined in this study are: water-Al2O3 and water-CuO. The flow(More)
Sonochemical degradation which combines destruction of the target compounds by free radical reaction and thermal cleavage is one of the recent advanced oxidation processes (AOP) and proven to be effective for removing low concentration organic pollutants from aqueous streams. This work describes the degradation of several organic compounds of varying(More)
Sewage sludge and spent cooking oil are two main waste sources of modern Chinese cities. In this paper, the immersion frying method using spent cooking oil as the heating medium was applied to dry and convert wet sewage sludge into a solid fuel. The drying and oil uptake curves were plotted to demonstrate the fry-drying characteristics of the sewage sludge.(More)
To obtain optimal drying kinetics as well as quality of the dried product in a batch dryer, the energy required may be supplied by combining different modes of heat transfer. In this work, using potato slice as a model heat sensitive drying object, experimental studies were conducted using a batch heat pump dryer designed to permit simultaneous application(More)
BACKGROUND In commercial deep-fat frying of potato chips, the oil content of the final products ranges from 35 to 45 g 100 g(-1) (wet basis). High-temperature frying may cause the formation of acrylamide, making the products unhealthy to the consumer. The aim of this research was to explore a new method, spouted bed microwave drying, to produce healthier(More)
Unlike the conventional practice of supplying energy for batch drying processes at a constant rate, newly developed intermittent drying processes employ time-varying heat input tailored to match the drying kinetics of the material being dried. The energy required may be supplied by combining different modes of heat transfer (e.g. convection coupled with(More)
Total no of publications – 109 Total no of citations to these papers – 451 h-index (overall) – 37 32 567 †-No of citations are for all the papers published until a particular year mentioned tubes for laminar flow of slurry of microencapsulated phase change material (2013) Heat Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on(More)
Due to the increased awareness of consumers in sensorial and nutritional quality of frozen foods, the freezing technology has to seek new and innovative technologies for better retaining the fresh like quality of foods. In this article, we review the recent developments in smart freezing technology applied to fresh foods. The application of these(More)
BACKGROUND An online temperature-detection-assisted control system of microwave-assisted pulse-spouted vacuum drying was newly developed. By using this system, temperature control can be automatically and continuously adjusted based on the detection of drying temperature and preset temperature. Various strategies for constant temperature control, linear(More)
Fresh foods like vegetables, fruits, and aquatic products have high water activity and they are highly heat-sensitive and easily degradable. Dehydration is one of the most common methods used to improve food shelf-life. However, drying methods used for food dehydration must not only be efficient and economic but also yield high-quality products based on(More)