Design and Construction of Advanced Hybrid Drying System

Overview

Project Description: Food processing is one of the largest manufacturing industries in Australia with an annual turnover of A$131 billion. Drying is one of the major processes in the food industry and an important food preservation technique. However, current food drying systems are highly energy-intensive and time consuming operations. As drying accounts for 15% of all industrial energy usage, it is one of the major contributors to carbon emissions and environmental pollution. In order to progress towards a zero-carbon target by 2050, the design of sustainable and green industrial drying technology must be given priority. Hybrid drying systems (predominantly combining vacuum drying, convective and microwave drying) have the potential overcome the limitations of traditional hot air drying systems. In this project, a hybrid drying system will be developed, constructed and tested. This is a Commonwealth Government funded Industry project. The project is ongoing and the students will be closely working/supported by PhD Research Assistants and PhD students.

Research engagement

The student will be involved in a combination of design, laboratory-based, and analytical work, including:

• Design and/or construction support for a hybrid drying rig/prototype
• Experimental testing of drying performance (e.g., moisture removal rate, energy consumption, product quality)
• Data collection, analysis, and interpretation of experimental results
• Contribution to technical documentation and reporting for an industry-funded project

Research activities

The student will undertake hands-on experimental work, working closely with PhD Research Assistants and PhD students within the Advanced Drying and Sustainable Energy Research (ADSER) group. Activities will include:

• Assisting in the setup, calibration, and operation of the hybrid drying system
• Conducting drying trials on selected food materials under varying operating conditions
• Measuring and recording key parameters such as drying time, temperature, moisture content, and energy usage
• Liaising with industry partners as required, under supervision, to relate findings to real-world application

Research skills

Through this project, the student will develop:

• Experimental design and data acquisition techniques
• An understanding of energy efficiency assessment and sustainability metrics in industrial processes
• Scientific writing and technical reporting skills
• Teamwork and communication skills through collaboration with PhD researchers and industry stakeholders
• An introduction to the research process within a Commonwealth Government-funded industry project

Outcomes

The project aims to develop, construct, and test a hybrid drying system that overcomes the energy and time limitations of conventional hot-air drying. Expected outcomes include:

• Quantified improvements in energy efficiency and drying time compared to conventional systems
• Data and insights that contribute to the broader project's goal of reducing energy consumption and carbon emissions in food drying operations
• A foundation of experimental data to support further scale-up and industry translation of the technology
• The student will gain a clear understanding of how their contribution supports Australia's transition towards a zero-carbon target by 2050 in the food manufacturing sector

Skills and experience

Ideal candidates will have:

• A background in Mechanical and Chemical Process
• Basic laboratory skills and willingness to undertake hands-on experimental work
• Sound analytical and problem-solving skills; familiarity with data analysis tools is desirable
• Ability to work independently as well as collaboratively within a research team

Start date

2 November, 2026

End date

19 February, 2027

Location

QUT gardens point and Industry site in   HILLCREST

Contact

Azharul Karim

0422343395

azharul.karim@qu.edu.au