For full publication list of the center, visit the link:
Azharul Karim – Google Scholar
Selected publications:
A Karim, K Arif‐Uz‐Zaman (2013). A methodology for effective implementation of lean strategies and its performance evaluation in manufacturing organizations. Business Process Management Journal.
ZG Welsh, MIH Khan, MA Karim (2021). Multiscale modeling for food drying: A homogenized diffusion approach. Journal of Food Engineering 292, 110252.
MA Karim, MM Rahman, ND Pham, S Fawzia (2018). Food microstructure as affected by processing and its effect on quality and stability. Food microstructure and its relationship with quality and stability, 43-57.
MH Masud, A Karim, AA Ananno, A Ahmed (2020). Sustainable food drying techniques in developing countries: Prospects and challenges. Springer International Publishing.
C Kumar, S Saha, E Sauret, A Karim, YT Gu (2016). Mathematical modelling of heat and mass transfer during Intermittent Microwave-Convective Drying (IMCD) of food materials. Proceedings of the 10th Australasian Heat and Mass Transfer Conference.
MA Karim (2009). Performance evaluation of a stratified chilled-water thermal storage system. World Academy of Science, Engineering and Technology 53, 326-334.
H Qu, MH Masud, M Islam, MIH Khan, AA Ananno, A Karim (2021). Sustainable food drying technologies based on renewable energy sources. Critical Reviews in Food Science and Nutrition, 1-15.
M Hasan Masud, A Karim, AA Ananno, A Ahmed (2020). Conditions for selecting drying techniques in developing countries. Sustainable Food Drying Techniques in Developing Countries.
MUH Joardder, A Karim, C Kumar, RJ Brown (2016). Effect of porosity on drying kinetics and food properties. Porosity, 47-64.