Energy-saving new drying technology: Interval starting accessibility drying (ISAD) used to intensify dehydrofreezing efficiency-Reference-Cited by-同舟云学术

Energy-saving new drying technology: Interval starting accessibility drying (ISAD) used to intensify dehydrofreezing efficiency

Published:2020-07-13 Issue:2 Volume:40 Page:284-298
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Hajji Wafa¹²,Bellagha Sihem¹^ORCID,Allaf Karim²^ORCID

Affiliation:

1. Research Unit PATIO (UR17AGR01): Promoting Tunisian Natural and Agri-Food Heritage through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, Tunis Mahrajene, Tunis

2. Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, La Rochelle, France

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1788072

Reference32 articles.

1. Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation

2. Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits

3. Intermittent Drying: Fundamentals, Modeling and Applications

4. Handbook of Industrial Drying

5. The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage;Journal of Aquatic Food Product Technology;2024-07-02

2. Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components;Journal of Food Composition and Analysis;2024-04

3. Energy saving and quality preservation through modulating time related conditions during interval drying of pumpkin (Cucurbita maxima);Food and Bioproducts Processing;2024-03

4. Effects of time related operating conditions on the effective drying time and drying rate during interval IR drying of squash (Cucurbita moschata);South Florida Journal of Development;2024-01-19

5. Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid;Foods;2023-10-20