Arun S. Mujumdar, Professor

Department of Chemical Engineering, McGill University,Canda

Lecture for Students and Teachers

Title: Recent developments in drying technologies and future R&D needs

Time: Oct.11, 2019, 15:00

Place: The No.3 lecture hall on the third floor of the conference center.


Introduction to Professor Arun S. Mujumdar:

Professor Arun S. Mujumdar is a world-renowned dry scholar. His Ph.D. graduated from McGill University, a famous Canadian university. After graduating, he taught at the Department of Chemical Engineering at McGill University. In 1986, he was appointed as a professor. In 2001, he was hired by the National University of Singapore. He mainly engaged in thermal drying and dehydration processing, thermal fluid engineering and science, and food processing research.

He is a Fellow of the National Engineering Institute/Institute of the Singapore Institute of Engineering, the Indian Institute of Chemical Engineering, and an ASME Fellow of the American Society of Mechanical Engineering. He was awarded an honorary doctorate by Lyon University of France and Lodz Tech University of Poland; He is a adjunct research professor at Western University in Canada, an outstanding professor of food engineering at King Mongkut’s University of Technology Thonburi, and an honorary professor at the University of Queensland, Jiangnan University, and Tianjin University of Science and Technology.

Professor Arun S. Mujumdar has published more than 650 papers and more than 120 book chapters. The citations are more than 17,000 times, H-index 58 (Google Scholar), and he is the editor-in-chief of Drying Technology (2018 IF 2.307). The 2007 International Series Conference ADC first established the International Drying Outstanding Contribution Award “Mujumdar Medal”, which was named after him. It has won the “World's Top Contribution Award”, “Lifetime Achievement Award” and “Outstanding Global Leadership in Dry Field”. Awards and other international awards. He won the Jiangsu International Science and Technology Cooperation Award in 2012, and won the International Science and Technology Cooperation Award of the People's Republic of China in 2013.


Abstract:

Thermal drying is an essential process for food security as it enhances shelf life of biodegradable products like most foodstuffs ranging from grains and beans to high moisture foods such as fruits and vegetables. It is also essential for safe storage of marine and meat products. The objective of drying is not only to remove moisture from wet feedstocks but to do so cost-effectively with small energy footprint. Hundreds of dryer types are commercially available while many more have been proposed and tested at laboratory and pilot stages. Thermal energy required for vaporization can be supplied to the wet material by convection, conduction, radiation or volumetrically by microwave or radio frequency fields. Also, heat can be applied simultaneously or sequentially and different modes of heat input maybe chosen to optimize the operation. The key requirement is to achieve highest possible quality in the dried products. In this presentation we will present an overview of the significance of the drying operation, classification and selection criteria for industrial drying followed by a brief discussion of innovative dryers as needs for future R&D in drying.



(School of Food and Biological Engineering)