ORCID Profile
0000-0003-1392-5515
Current Organisation
Department of Agriculture and Fisheries, Queensland Government
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In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Timber engineering | Building Science and Techniques | Building | Construction Materials | Sustainable design | Civil Engineering | Automation and technology in building and construction | Timber, Pulp and Paper |
Residential Energy Conservation and Efficiency | Timber Materials | Expanding Knowledge in Built Environment and Design
Publisher: Elsevier BV
Date: 12-2018
Publisher: Forest Products Society
Date: 03-2021
Abstract: Transverse modal analysis of timber panels is a proven effective alternative method for approximating a material's elastic constants. Specific testing configurations, such as boundary conditions (BC) and location of sensor and impact, play a critical role in the accuracy of the results obtained from the experimental assessment. This article investigates signal-specific details, such as the signal quality factor, that directly relate to the d ing properties and internal friction as well as frequency shifting obtained from six different BCs. A freely supported (FFFF), opposing minor sides (shorter length) simply supported, and major sides (longest length) free (SFSF), as well as the reverse of the SFSF configuration with minor sides free and major lengths simply supported (FSFS) and all sides simply supported (SSSS) setup, are investigated. Variations into the proposed methods used to achieve an FFFF supported system are also considered. A combination of experimental testing in parallel with finite element analysis was conducted to re-create the setup that would be used within a manufacturing facility for nondestructive assessment of full-size cross-laminated timber panels. The differences between all BC configurations for their resonance frequency quality and location indicate that a freely supported system provides higher-resolution results, good comparison of less than 10 percent error with the finite element analysis and experimental results, and advantages in a simple experimental setup for the intended application.
Publisher: Informa UK Limited
Date: 11-09-2015
Publisher: MDPI AG
Date: 30-03-2023
DOI: 10.3390/F14040711
Abstract: This paper presents an investigation on the influence of various factors on rolling shear (RS) properties of timber feedstock for cross laminated timber (CLT) available from Australian plantation forest resources. Comparison of RS properties between three softwood species namely southern pine, radiata pine and hoop pine are presented. Furthermore, the effect of modulus of elasticity (MOE), equilibrium moisture content (EMC), aspect ratio, knots and projection length on rolling shear behaviour were investigated. Mean RS modulus for radiata pine, southern pine and hoop pine s les were 74.7 MPa, 87.1 MPa and 99.7 MPa, whilst the RS strength of those species were 2.6 MPa, 3.1 MPa and 3.7 MPa, respectively. Radiata pine s les exhibited the lowest values for RS modulus and strength, almost 30% less than those of hoop pine s les. The study confirmed that the density and MOE had a very weak correlation with RS properties for all pine species. There was an obvious decrease in RS modulus (by 18%) when the woods’ conditioned EMC changed from 8% to 12%. A further 33% decrease was observed when the woods’ conditioned EMC increased from 12% to 16%. However, the percentage increase in RS strength was found to be 23% higher in wood with 12% conditioned EMC while compared against wood conditioned to 16% EMC. RS strength improved with increased aspect ratio however, RS modulus remained almost unaffected. Moreover, the projection length that resulted in the load passing through the centroid of the specimen resulted in lower RS modulus values, but the presence of knots improved both RS strength and modulus for all three tested species.
Publisher: Elsevier BV
Date: 07-2018
Publisher: Informa UK Limited
Date: 02-06-2018
DOI: 10.1080/10408398.2016.1197881
Abstract: The development of a physics-based model of food processing is essential to improve the quality of processed food and optimize energy consumption. Food materials, particularly plant-based food materials, are complex in nature as they are porous and have hygroscopic properties. A multiphase porous media model for simultaneous heat and mass transfer can provide a realistic understanding of transport processes and thus can help to optimize energy consumption and improve food quality. Although the development of a multiphase porous media model for food processing is a challenging task because of its complexity, many researchers have attempted it. The primary aim of this paper is to present a comprehensive review of the multiphase models available in the literature for different methods of food processing, such as drying, frying, cooking, baking, heating, and roasting. A critical review of the parameters that should be considered for multiphase modelling is presented which includes input parameters, material properties, simulation techniques and the hypotheses. A discussion on the general trends in outcomes, such as moisture saturation, temperature profile, pressure variation, and evaporation patterns, is also presented. The paper concludes by considering key issues in the existing multiphase models and future directions for development of multiphase models.
Publisher: Elsevier BV
Date: 2014
Publisher: Informa UK Limited
Date: 25-02-2015
Publisher: Elsevier BV
Date: 06-2016
Publisher: AIP Publishing
Date: 06-2019
DOI: 10.1063/1.5093498
Abstract: The use of magnetism for various microfluidic functions such as separation, mixing, and pumping has been attracting great interest from the research community as this concept is simple, effective, and of low cost. Magnetic control avoids common problems of active microfluidic manipulation such as heat, surface charge, and high ionic concentration. The majority of past works on micromagnetofluidic devices were experimental, and a comprehensive numerical model to simulate the fundamental transport phenomena in these devices is still lacking. The present study aims to develop a numerical model to simulate transport phenomena in microfluidic devices with ferrofluid and fluorescent dye induced by a nonuniform magnetic field. The numerical results were validated by experimental data from our previous work, indicating a significant increase in mass transfer. The model shows a reasonable agreement with experimental data for the concentration distribution of both magnetic and nonmagnetic species. Magnetoconvective secondary flow enhances the transport of nonmagnetic fluorescent dye. A subsequent parametric analysis investigated the effect of the magnetic field strength and nanoparticle size on the mass transfer process. Mass transport of the fluorescent dye is enhanced with increasing field strength and size of magnetic particles.
Publisher: Springer Science and Business Media LLC
Date: 09-2021
Publisher: Informa UK Limited
Date: 06-12-2014
Publisher: Informa UK Limited
Date: 09-06-2015
DOI: 10.1080/10408398.2014.971354
Abstract: Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and porous properties. During processing, microstructure of food materials changes which significantly affects other properties of food. An appropriate understanding of the microstructure of the raw food material and its evolution during processing is critical in order to understand and accurately describe dehydration processes and quality anticipation. This review critically assesses the factors that influence the modification of microstructure in the course of drying of fruits and vegetables. The effect of simultaneous heat and mass transfer on microstructure in various drying methods is investigated. Effects of changes in microstructure on other functional properties of dried foods are discussed. After an extensive review of the literature, it is found that development of food structure significantly depends on fresh food properties and process parameters. Also, modification of microstructure influences the other properties of final product. An enhanced understanding of the relationships between food microstructure, drying process parameters and final product quality will facilitate the energy efficient optimum design of the food processor in order to achieve high-quality food.
Publisher: Wiley
Date: 18-07-2018
Publisher: Informa UK Limited
Date: 05-10-2017
DOI: 10.1080/10408398.2017.1345852
Abstract: Pore formation in food s les 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 s le. 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, s le 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.
Publisher: Elsevier BV
Date: 09-2018
Publisher: Springer Science and Business Media LLC
Date: 22-01-2021
Publisher: Elsevier BV
Date: 2014
Publisher: MDPI AG
Date: 06-05-2023
DOI: 10.3390/F14050956
Abstract: Finger jointing has long been a method of extending the longitudinal span of short-length timber pieces through a tooth-like profile of a nominated length and bonded with adhesive. With the high-density hardwood resource in the sub-tropics, local industries have found it difficult to obtain adequate bond integrity for high moisture areas and outdoor applications, where a good bond is governed by the dry modulus of rupture (MOR) and the percentage of wood fibre present in the separated joint after exposure to water impregnation. This paper presents the finger joint performance in terms of MOR, stiffness (MOE), and wood fiber amount (WFA) under different variables, joint profile (10 and 20 mm long fingers) using two structurally rated adhesives (a single-component polyurethane (1C-PUR) and resorcinol formaldehyde (RF)) on spotted gum (Corymbia citriodora) and Darwin stringybark (Eucalyptus tetrodonta) jointed boards. Dry bending strength or MOR testing indicated the 20 mm joints with the PUR adhesive had the best performance across both tested species compared to the RF adhesive. The measured MOE of the joints showed the RF s les to have higher MOE (7% to 13%) than the PUR s les for both joint sizes and species. Testing of joint durability through water impregnation resulted in MOR and MOE values decreasing by up to 50% for the RF and PUR joints. Conversely, the performance of water-impregnated joints after being allowed to re-condition to a 12% equilibrium moisture content produced a regain of MOR for the PUR joints across both species of 30% to 40%. Furthermore, it was found that the WFA increased for the PUR s les between the water-impregnated s les and the re-conditioned s les.
Publisher: Elsevier BV
Date: 02-2014
Publisher: Informa UK Limited
Date: 11-03-2022
Publisher: Informa UK Limited
Date: 28-09-2017
DOI: 10.1080/10408398.2017.1373269
Abstract: Microwave convective drying (MCD) is gaining increasing interest due to its unique volumetric heating capability and ability to significantly reduce drying time and improve food quality. The main objective of this paper is to discuss, critically analyze and evaluate the recent advances in MCD and suggest the future directions in this field. The main focus of this paper is the mathematical modeling and experimental investigations in microwave convective drying of food materials. Recent developments in mathematical modeling of MCD is discussed and existing experimental setup and their advantages and disadvantages are discussed and analysed. Long drying time is a concern in food industries. Reductions in drying time by applying MCD compared to convection drying are calculated and discussed. It was apparent that the proper integration of mathematical modeling and experimental technique is the best way to maximize the advantages of this drying method. Although a plethora of research is being carried out on this topic, there is still need for research to develop fundamental modeling to optimize the process parameters and scale up this technology for the industrial application. Overall, the review provides an in-depth insight into the latest development of MCD and its mathematical modeling approaches and will hopefully serve to inspire future work in the field.
Publisher: Elsevier BV
Date: 2014
Publisher: Elsevier BV
Date: 12-2015
Location: No location found
Location: Bangladesh
Location: Australia
Start Date: 12-2016
End Date: 03-2022
Amount: $1,577,087.00
Funder: Australian Research Council
View Funded ActivityStart Date: 10-2023
End Date: 10-2028
Amount: $2,959,803.00
Funder: Australian Research Council
View Funded Activity