Future options of electricity generation for sustainable development : Trends and prospects

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 over the world. Therefore, proper management of conventional energy and simultaneous finding of potential alternative energy sources are the prime concerns of energy-related researchers. In this article, literature relating to less-implemented energy sources is reviewed to demonstrate their current status and future prospects. This review shows that along with current renewable and conventional sources of energy, these less-implemented energy sources can contribute substantially to overcome the energy scarcity in electricity production. Proper planning and improvement are required to get sufficient benefits from these less-implement energy sources. In order to clarify the electricity generation from less-applied energy sources, many figures are adapted using the concept and information of reviewed literature. In those figures and related text, several possible ways of electricity generation using these energy sources and their potential implementation techniques with related challenges have been outlined. The electricity generation rate and their corresponding applications are also depicted. Proper steps to popularize these less-focused sources of energy would mitigate high energy demand all over the world and offers a cleaner environment for livelihood.</p

Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation

Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, significantly affecting food structure and quality. Food properties, drying methods, and other drying parameters all have an impact on the microstructure of food samples, which in turn affects drying kinetics and food quality. However, no study has been undertaken to investigate the development of nano–micro-pores (NM-pores) on the cell walls and their relationship with the moisture migration mechanism. This study presents a novel investigation of the microstructural changes in food during microwave drying, with a focus on the formation of nano–micro-pores (NM-pores) on cell walls and their impact on moisture transport kinetics. The utilized hot air was maintained at a temperature of 70 °C, whereas microwave (MW) power levels of 100 W, 200 W, 300 W, and 400 W were used in microwave drying. The findings of the study indicate that the development of NM-pores occurs only during intermittent microwave drying (IMCD), while the cell wall of the food samples tends to burn or collapse in continuous microwave drying (CMD) due to the high heat generated. Additionally, no NM-pores were observed in the cell wall during convective drying. During IMCD with microwave power ranging from 100 W to 400 W, a range of pore sizes from 0.1 μm to 8.5 μm were observed. Due to the formation of NM-pores and collapses, MW drying takes around 10–20 times less time than convective drying to remove the same quantity of moisture. The effective moisture diffusivity values were found to be the highest in CMD at 4.70 × 10−07 m2/s and the lowest in CD at 2.43 × 10−09 m2/s. IMCD showed a moderate diffusivity of 2.45 × 10−08 m2/s. This study investigates the formation of NM-pores on cell walls during microwave drying and their impact on moisture transport kinetics and establishes correlations between microstructure modifications and moisture migration pathways.</p

Food preservation in developing countries: Challenges and solutions

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 challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.</p

Drying kinetics and properties evolution of apple slices under convective and intermittent-MW drying

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. 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 heating patterns on the evolution of the mechanical properties of the apple slice. In this research, comparisons of drying and rehydration kinetics of conventional drying IMCD derived samples have also been carried out in light of their mechanical properties changes. The result shows significant differences in drying and rehydration kinetics between IMCD dried and convective dried food materials. To remove the same amount of moisture, convective heating takes about 10 times more time compared with IMCD. Moreover, better rehydration capacity and appearance have been found in IMCD dried samples. Eventually, IMCD offers an energy-efficient quick drying option along with retaining higher quality than conventional drying.</p

Effect of sample geometry on moisture diffusivity and quality of dried plant-based food materials

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. Although extensive research has been carried out on the effect of drying conditions on drying kinetics and quality, minimal study exists which adequately covers the effect of sample compactness on mentioned consequences. To attain a correlation between sample geometry and quality aspect, three typical shapes with constant volume of selected food materials have been investigated in this study. The colors and aesthetic appearance are also viewed in this experiment. With the variation of sample geometry, the overall food quality during drying of Brinjal, Carrot, and Radish varies significantly. Minimum quality deterioration was occurred for sliced samples of selected food materials; whereas, cylindrical-shaped samples deteriorate significantly higher than other samples. It can be concluded that sample compactness remarkably affects food quality and energy consumptions.</p

Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches.[ 1st ed.]

Most conventional dryers use random heating to dry diverse materials without considering their thermal sensitivity and energy requirements for drying. Eventually, excess energy consumption is necessary to attain a low-quality dried product. Proper heat and mass transfer modelling prior to designing a drying system for selected food materials can overcome these problems. Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches extensively discusses the issue of predicting energy consumption in terms of heat and mass transfer simulation.A comprehensive mathematical model can help provide proper insight into the underlying transport phenomena within the materials during drying. However, drying of porous materials such as food is one of the most complex problems in the engineering field that is also multiscale in nature. From the modelling perspective, heat and mass transfer phenomena can be predicted using empirical to multiscale modelling. However, multiscale simulation methods can provide a comprehensive understanding of the physics of drying food materials.KEY FEATURES • Includes a detailed discussion on material properties that are relevant for drying phenomena • Presents an in-depth discussion on the underlying physics of drying using conceptual visual content • Provides appropriate formulation of mathematical modelling from empirical to multiscale approaches • Offers numerical solution approaches to mathematical models • Presents possible challenges of different modelling strategies and potential solutionsThe objective of this book is to discuss the implementation of different modelling techniques ranging from empirical to multiscale in order to understand heat and mass transfer phenomena that take place during drying of porous materials including foods, pharmaceutical products, paper, leather materials, and more

Prediction of porosity of food materials during drying: Current challenges and future directions

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 depend on the drying process parameters, product properties and processing time. Understanding the physics of pore formation and evolution during drying will assist in accurately predicting the drying kinetics and quality of food materials. Researchers have been trying to develop mathematical models to describe the pore formation and evolution during drying. In this study, existing porosity models are critically analysed and limitations are identified. Better insight into the factors affecting porosity is provided, and suggestions are proposed to overcome the limitations. These include considerations of process parameters such as glass transition temperature, sample temperature, and variable material properties in the porosity models. Several researchers have proposed models for porosity prediction of food materials during drying. However, these models are either very simplistic or empirical in nature and failed to consider relevant significant factors that influence porosity. In-depth understanding of characteristics of the pore is required for developing a generic model of porosity. A micro-level analysis of pore formation is presented for better understanding, which will help in developing an accurate and generic porosity model

State of bound water: Measurement and significance in food processing

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 challenges involved with bound water measurement and strategies for bound water removal during processing are covered in order to establish the appropriate conditions for food preservation. This work presents researchers with a clear, up-to-date concept of bound water and its significance in food processing and preservation. Despite the importance of bound water in food processing, there are limited resources for researchers seeking an in-depth understanding of bound water in food materials. This is the first reference work dedicated to discussing the details of bound water in food materials and its significance in food processes and preservation, from its special characteristics to its energy consumption to its measurement and techniques. State of Bound Water: Measurement and significance in food processing is a singular work in the field of food preservation and processing arena.</p

Proposal of a solar storage system for plant-based food materials in Bangladesh

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 study, the current scenario of food waste and available storage systems of Bangladesh have been comprehensively investigated. It emerges from this investigation that scarcity of energy is the main hindrance of the proper storage system in Bangladesh. Therefore, implementation of renewable energy sources such as solar energy in available food preservation systems can offer effective solutions, which has been broadly discussed in this study. Consequently, integrating solar energy with the existing food storage system of Bangladesh will mediate the dangers of the food crisis and can offer a zero energy based food storage system.</p

Food-materials cleaning: Current trends and recent advances

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 the food raw materials prone to contamination with different food safety hazards. Cleaning is applied to remove different physical, chemical, and biological hazards like soil, pesticides, and microorganisms. Foodborne illness is a major health concern all over the world. Adequate cleaning of raw food materials can reduce the risk of foodborne illnesses significantly. Cleaning is performed to ensure the raw materials are free from contaminants at the first stage of processing. An extensive discussion on different food material cleaning methods as well as the beneficial and adverse effects of cleaning are presented in this chapter. This is followed by a description of the challenges in cleaning techniques along with possible solutions of those encountered problems.</p