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Tanmay Basak

Bio: Tanmay Basak is an academic researcher from Indian Institute of Technology Madras. The author has contributed to research in topics: Natural convection & Heat transfer. The author has an hindex of 41, co-authored 229 publications receiving 6731 citations. Previous affiliations of Tanmay Basak include Indian Institute of Science & Queen's University Belfast.


Papers
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Journal ArticleDOI
TL;DR: In this paper, various applications of microwave food processing such as microwave cooking, microwave pasteurization and microwave assisted drying were extensively reviewed and the advantages and the factors affecting the microwave cooking of food materials have been reviewed.
Abstract: Microwave heating has vast applications in the field of food processing such as cooking, drying, pasteurization and preservation of food materials. In this article, various applications of microwave food processing such as microwave cooking, microwave pasteurization and microwave assisted drying were extensively reviewed. The advantages and the factors affecting the microwave cooking of food materials have been reviewed. Microwave pasteurization of fresh juices, milk and various food products has been elaborately discussed. Microwave pasteurization has the ability to achieve destruction of microorganisms at temperatures lesser than that of conventional pasteurization due to significant enhancement or magnification of thermal effects. Applications of microwave drying include microwave assisted hot air drying, microwave vacuum drying and microwave freeze drying. Microwave drying combined with other conventional methods of drying enhances the drying characteristics of the sole effect of microwave drying. Modeling of microwave heating of food materials based on Maxwell's equations and Lambert's law equations have been reviewed along with their applications. Microwave modeling can be used to predict the temperature and moisture distributions during microwave heating of food materials. The factors affecting the dielectric property of food material and the applications of dielectric property measurements were also discussed. Various solution strategies to overcome non-uniform temperature distribution during microwave heating of food materials were proposed. It is required to obtain better end product qualities of food materials by conducting more research at pilot scale levels. It is also necessary to eliminate hot spots or non-uniform temperature distribution during microwave heating of food materials.

673 citations

Journal ArticleDOI
TL;DR: In this paper, a numerical study to investigate the steady laminar natural convection flow in a square cavity with uniformly and non-uniformly heated bottom wall, and adiabatic top wall maintaining constant temperature of cold vertical walls has been performed.
Abstract: A numerical study to investigate the steady laminar natural convection flow in a square cavity with uniformly and non-uniformly heated bottom wall, and adiabatic top wall maintaining constant temperature of cold vertical walls has been performed. A penalty finite element method with bi-quadratic rectangular elements has been used to solve the governing mass, momentum and energy equations. The numerical procedure adopted in the present study yields consistent performance over a wide range of parameters (Rayleigh number Ra, 103 ⩽ Ra ⩽ 105 and Prandtl number Pr, 0.7 ⩽ Pr ⩽ 10) with respect to continuous and discontinuous Dirichlet boundary conditions. Non-uniform heating of the bottom wall produces greater heat transfer rates at the center of the bottom wall than the uniform heating case for all Rayleigh numbers; however, average Nusselt numbers show overall lower heat transfer rates for the non-uniform heating case. Critical Rayleigh numbers for conduction dominant heat transfer cases have been obtained and for convection dominated regimes, power law correlations between average Nusselt number and Rayleigh numbers are presented.

297 citations

Journal ArticleDOI
TL;DR: In this paper, the Darcy-Forchheimer model is used to simulate the momentum transfer in the porous medium and numerical results are presented in terms of stream functions, temperature profiles and Nusselt numbers.
Abstract: Natural convection flows in a square cavity filled with a porous matrix has been studied numerically using penalty finite element method for uniformly and non-uniformly heated bottom wall, and adiabatic top wall maintaining constant temperature of cold vertical walls. Darcy–Forchheimer model is used to simulate the momentum transfer in the porous medium. The numerical procedure is adopted in the present study yields consistent performance over a wide range of parameters (Rayleigh number Ra , 10 3 ⩽ Ra ⩽ 10 6 , Darcy number Da , 10 −5 ⩽ Da ⩽ 10 −3 , and Prandtl number Pr , 0.71 ⩽ Pr ⩽ 10) with respect to continuous and discontinuous thermal boundary conditions. Numerical results are presented in terms of stream functions, temperature profiles and Nusselt numbers. Non-uniform heating of the bottom wall produces greater heat transfer rate at the center of the bottom wall than uniform heating case for all Rayleigh numbers but average Nusselt number shows overall lower heat transfer rate for non-uniform heating case. It has been found that the heat transfer is primarily due to conduction for Da ⩽ 10 −5 irrespective of Ra and Pr . The conductive heat transfer regime as a function of Ra has also been reported for Da ⩾ 10 −4 . Critical Rayleigh numbers for conduction dominant heat transfer cases have been obtained and for convection dominated regimes the power law correlations between average Nusselt number and Rayleigh numbers are presented.

275 citations

Journal ArticleDOI
15 Feb 2016-Energy
TL;DR: In this article, a review of the susceptor assisted microwave processing is presented, which brings together various case studies so that the readers can have a clear idea about the current status in each field of applications.
Abstract: Microwave processing has received significant attention based on the energy efficient volumetric processing. The internal heat generation during the microwave heating unleashes the heat transfer limitations of the conventional furnaces and thus, the microwave processing can be performed at much faster rates than the conventional furnaces. Susceptors further accelerate the microwave processing via providing a two-way heating with reduced heat losses from the surface of the material. In addition, the rapid initial heating via susceptors becomes the key factor to execute the energy efficient microwave processing for the poorly microwave absorbing materials. These characteristics have been massively exploited for various applications (material processing, synthesis and waste treatments) over the last few decades and this review evaluates those processing characteristics with an emphasis on the energy efficiency. Till date, the advancement of the susceptor assisted microwave processing is primarily based on the experimental trials and this review brings together various case studies so that the readers can have a clear idea about the current status in each field of applications. This can be of immense help not only to select the appropriate susceptor, but also to select the future research direction for the advancement of the energy efficient processing.

271 citations

Journal ArticleDOI
TL;DR: In this article, a review on microwave heating and their interaction with materials for various applications in a comprehensive manner has been presented and some of the unresolved problems are identified and directions for further research are also suggested.
Abstract: Microwave heating is caused by the ability of the materials to absorb microwave energy and convert it to heat. This article represents a review on fundamentals of microwave heating and their interaction with materials for various applications in a comprehensive manner. Experimental studies of single, multimode, and variable frequency microwave processing were reviewed along with their applications. Modeling of microwave heating based on Lambert's law and Maxwell's electromagnetic field equations have also been reviewed along with their applications. Modeling approaches were used to predict the effect of resonances on microwave power absorption, the role of supports for microwave heating, and to determine the nonuniformity on heating rates. Various industrial applications on thermal processing have been reviewed. There is tremendous scope for theoretical and experimental studies on the athermal effects of microwaves. Some of the unresolved problems are identified and directions for further research are also suggested. © 2011 American Institute of Chemical Engineers AIChE J, 2012

253 citations


Cited by
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Journal ArticleDOI

[...]

08 Dec 2001-BMJ
TL;DR: There is, I think, something ethereal about i —the square root of minus one, which seems an odd beast at that time—an intruder hovering on the edge of reality.
Abstract: There is, I think, something ethereal about i —the square root of minus one. I remember first hearing about it at school. It seemed an odd beast at that time—an intruder hovering on the edge of reality. Usually familiarity dulls this sense of the bizarre, but in the case of i it was the reverse: over the years the sense of its surreal nature intensified. It seemed that it was impossible to write mathematics that described the real world in …

33,785 citations

01 Jun 2005

3,154 citations

Book ChapterDOI
01 Jan 1997
TL;DR: This chapter introduces the finite element method (FEM) as a tool for solution of classical electromagnetic problems and discusses the main points in the application to electromagnetic design, including formulation and implementation.
Abstract: This chapter introduces the finite element method (FEM) as a tool for solution of classical electromagnetic problems. Although we discuss the main points in the application of the finite element method to electromagnetic design, including formulation and implementation, those who seek deeper understanding of the finite element method should consult some of the works listed in the bibliography section.

1,820 citations

Journal ArticleDOI
TL;DR: In this paper, various applications of microwave food processing such as microwave cooking, microwave pasteurization and microwave assisted drying were extensively reviewed and the advantages and the factors affecting the microwave cooking of food materials have been reviewed.
Abstract: Microwave heating has vast applications in the field of food processing such as cooking, drying, pasteurization and preservation of food materials. In this article, various applications of microwave food processing such as microwave cooking, microwave pasteurization and microwave assisted drying were extensively reviewed. The advantages and the factors affecting the microwave cooking of food materials have been reviewed. Microwave pasteurization of fresh juices, milk and various food products has been elaborately discussed. Microwave pasteurization has the ability to achieve destruction of microorganisms at temperatures lesser than that of conventional pasteurization due to significant enhancement or magnification of thermal effects. Applications of microwave drying include microwave assisted hot air drying, microwave vacuum drying and microwave freeze drying. Microwave drying combined with other conventional methods of drying enhances the drying characteristics of the sole effect of microwave drying. Modeling of microwave heating of food materials based on Maxwell's equations and Lambert's law equations have been reviewed along with their applications. Microwave modeling can be used to predict the temperature and moisture distributions during microwave heating of food materials. The factors affecting the dielectric property of food material and the applications of dielectric property measurements were also discussed. Various solution strategies to overcome non-uniform temperature distribution during microwave heating of food materials were proposed. It is required to obtain better end product qualities of food materials by conducting more research at pilot scale levels. It is also necessary to eliminate hot spots or non-uniform temperature distribution during microwave heating of food materials.

673 citations