Energy and Drying research group is one of the leading research group in the field of food drying.The Drying and Process Technology Group combines theory and experimental investigation in the areas of drying technology, heat and mass transfer and applied fluid mechanics, including computational fluid dynamics. This research group is […]


International Conference on Energy and Drying will be held on 10-11 July, 2019 in Brisbane, Australia. Conference Chair: Dr. Azharul Karim Conference Secretary: Dr. Majedul Islam Important days: Abstract Submission Deadline August  30, 2018 Notification of Abstract Acceptance September 15, 2018 Submission of Full Paper Deadline October 30, 2018 Notification of Full […]


Lean Six Sigma in Patient FlowAs has been observed, control of patient flow is a major factor for improving hospital emergency department operations. Indeed, patient flow is a central driver of a hospital’s operational performance, which is tightly coupled with the overall quality and cost of healthcare. The main role […]



Bound and free water transport 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, […]


PORE FORMATION AND EVOLUTION, AND ITS EFFECT ON FOOD QUALITYA number of factors including quality of raw material, internal microstructure, the method of preparation, pre-processing treatments and drying conditions affect the quality of dried food. The structure of the food materials goes through deformations due to the simultaneous effect of […]


Modeling intermittent microwave-convective drying (IMCD) of food materialsModeling intermittent microwave-convective drying (IMCD) of food materialsModeling intermittent microwave-convective drying (IMCD) of food materialsDrying of foodstuffs is an important and the oldest method of food processing. However, drying is a very energy-intensive process and consumes about 20–25% of the energy used by […]


Modeling intermittent microwave-convective drying (IMCD) of food materialsModeling intermittent microwave-convective drying (IMCD) of food materialsModeling intermittent microwave-convective drying (IMCD) of food materialsDrying of foodstuffs is an important and the oldest method of food processing. However, drying is a very energy-intensive process and consumes about 20–25% of the energy used by […]



A microscale Model to Simulate Cellular Level Changes during Drying of Food MaterialsDrying is one of the most energy consuming and complex operations in the food processing sector. Dehydration of food materials often leads to large deformations. To optimise the drying process, the fundamental understanding of the microstructural changes during […]


Experimental investigation of bound and free water transport process during drying of hygroscopic food materialHygroscopic 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 […]