WPI Receives Combined $4 Million Award from Department of Energy and Massachusetts Clean Energy Center
Worcester Polytechnic Institute (WPI) has received a $4 million award from the Department of Energy and Massachusetts Clean Energy Center to support innovative advanced manufacturing research and development with a special focus on energy efficiency in industrial drying. WPI will act as project lead and expand its “smart drying” work with colleagues at the University […]
Today, consumer food choices, as well as food processing innovations, are driven by health, nutrition, and sustainability considerations. Plant proteins, a sustainable alternative to meat, are being used more frequently in foods from protein bars to pasta. At the heart of many food processes is drying. Proteins are routinely dried to improve storage stability, expand […]
Catalyzing Commercialization: Tiny Optical Fiber Sensors Offer Continuous, In situ Measurement of Humidity
Humidity is a very important parameter to monitor and control when drying food products, pulp and paper products, chemicals, and other semi-moist, porous materials. It can impact drying optimization and, ultimately, product shelf life. However, humidity sensors can be unrealiable, especially when used in large industrial ovens that dry, bake, or de-water materials. Accuracy and […]
Ozan Kahraman, a PhD student in Dr. Feng’s lab at University of Illinois, Urbana-Champaign, received 1st place award from Non-thermal Division for his poster presentation at Institute of Food Technologists (IFT) annual meeting held on June 2-5, 2019 in New Orleans. His poster was entitled: “Non-thermal ultrasonic contact drying of apple slices – drying kinetics […]
Dr. Jamal Yagoobi, CARD Director, was given the Hans Tropper Memorial Lecture Award for his lecture entitled “Transport of Heat and Mass with Electrical Field – from Earth to Space”. This award was presented at the 2019 IEEE International Conference on Dielectric Liquids at the University of Roma, Rome, Italy, June 23-27, 2019.
Zahra Noori, a Ph.D. student in Dr. Jamal Yagoobi’s lab at WPI tied for first place with her poster/project at the 11 th Annual Sustainability Project Competition at WPI. Her poster/project was entitled “Fundamental Understanding of Bound Water Removal in Paper Drying Process: Microscopic Approach” (advisors: Dr. Jamal Yagoobi and Dr. Burt Tilley).
Sheyla Ramsay, PepsiCo, has stepped down as Chair of the Industry Advisory Board (IAB) for CARD. We thank Sheyla for her hard work as Chair, and her dedication to CARD! Gagan Mongia, Hershey’s, has stepped up from Co-Chair to Chair of the IAB, and Wei Yang, Mondelez International, has stepped into the position of Co-Chair. […]
Several students involved in the Center for Advanced Research in Drying have recently graduated or are expecting to graduate in 2019: Ozan Kahraman – PhD – Student of Dr. Hao Feng in Food Science (FSHN), University of Illinois Urbana-Champaign, expects to graduate in August, 2019. Koohyar Pooladvand – PhD – Student of Dr. Cosme Furlong […]
We are delighted that the U.S. Army Natick Soldier Research, Development and Engineering Center (NSRDEC) will be joining the CARD program effective January 2019. We look forward to working with NSRDEC on complex drying issues. NSRDEC is located in Natick, Massachusetts charged by the U.S. Department of Defense with the research and development of food, […]
Illinois Governor Bruce Rauner and university administration opens the newly established Integrated Bioprocessing Research Lab- a resource facility for the Center for Advanced Research in Drying (CARD) and industry. CARD faculty Dr. Vijay Singh named as the inaugural director of IBRL at the University of Illinois at Urbana-Champaign.