What is he best known for?
The fields of study he is best known for:
- Thermodynamics
- Mechanical engineering
- Composite material
Food science, Heat transfer, Waste management, Freeze-drying and Mechanics are his primary areas of study.
His study on Flavor, Fruits and vegetables and Blanching is often connected to Ascorbic acid as part of broader study in Food science.
His Heat transfer study deals with the bigger picture of Thermodynamics.
His Waste management research includes elements of Moisture, Dewatering and Water content.
His Freeze-drying research includes themes of Botany, Sucrose, Air drying, Food processing and Microwave.
His Convective heat transfer research focuses on subjects like Nanofluid, which are linked to Suspension and Thermal conductivity.
His most cited work include:
- Heat transfer characteristics of nanofluids: a review (1562 citations)
- Handbook of Industrial Drying (1457 citations)
- Trends in microwave- related drying of fruits and vegetables (590 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Mechanics, Thermodynamics, Heat transfer, Process engineering and Food science.
His studies in Turbulence, Jet, Reynolds number, Flow and Computational fluid dynamics are all subfields of Mechanics research.
His Heat transfer study focuses on Heat transfer enhancement in particular.
His research in Process engineering intersects with topics in Quality and Waste management.
His biological study deals with issues like Freeze-drying, which deal with fields such as Microwave.
His research integrates issues of Composite material and Drying time in his study of Microwave.
He most often published in these fields:
- Mechanics (24.80%)
- Thermodynamics (18.57%)
- Heat transfer (18.23%)
What were the highlights of his more recent work (between 2013-2021)?
- Food science (10.31%)
- Mechanics (24.80%)
- Process engineering (10.53%)
In recent papers he was focusing on the following fields of study:
Arun S. Mujumdar mostly deals with Food science, Mechanics, Process engineering, Freeze-drying and Heat transfer.
Arun S. Mujumdar has included themes like Moisture, Water activity, Water content and Dehydration in his Food science study.
As part of the same scientific family, Arun S. Mujumdar usually focuses on Water content, concentrating on Microwave and intersecting with Composite material and Chromatography.
His Mechanics study frequently links to other fields, such as Thermodynamics.
His Process engineering research is multidisciplinary, incorporating elements of Quality and Fruits and vegetables.
His Heat transfer study integrates concerns from other disciplines, such as Fluid dynamics and Nozzle.
Between 2013 and 2021, his most popular works were:
- Handbook of Industrial Drying, Fourth Edition (151 citations)
- Recent Developments in High-quality Drying of Vegetables, Fruits and Aquatic Products (118 citations)
- Industrial Spray Drying Systems (106 citations)
In his most recent research, the most cited papers focused on:
- Thermodynamics
- Mechanical engineering
- Composite material
Arun S. Mujumdar spends much of his time researching Food science, Heat transfer, Freeze-drying, Mechanics and Water activity.
His Food science research integrates issues from Kinetics, Pigment, Dehydration and Water content.
His research on Heat transfer concerns the broader Thermodynamics.
His study looks at the relationship between Thermodynamics and topics such as Electromagnetic coil, which overlap with Conservation of mass and Pressure drop.
The study incorporates disciplines such as Microwave and Drying time in addition to Freeze-drying.
His Mechanics research incorporates elements of Simulation and Air cooling.
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