Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes

Author:

Hajji Wafa123ORCID,Bellagha Sihem23ORCID,Téllez-Pérez Carmen134ORCID,Mounir Sabah156ORCID,Negm Mohamed Salah137ORCID,Allaf Tamara38ORCID,Lefrancois Victor38,Besombes Colette13ORCID,Mujumdar Arun S.39ORCID,Allaf Karim13ORCID

Affiliation:

1. La Rochelle University, LaSIE UMR 7356 - CNRS, La Rochelle, France

2. UR PATIO 17AGR01, Department of Food Technology, National Institute of Agronomy of Tunisia, University of Carthage, Tunis, Mahrajene, Tunisia

3. Research & Engineering Platform for intensifying Drying Processes (REPID)

4. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, San Pablo, Querétaro, Mexico

5. Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

6. Engineering and Core Business Platform for Environmental Intensification and Growth of Drying Processes (EFEGID)

7. Special Food and Nutrition Dept., Food Technology Research Institute (FTRI). Agricultural Research Center ARC, Egypt

8. ABCAR-D.I.C. Process, 60200 Compiegne, France

9. Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

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