Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes-Reference-Cited by-同舟云学术

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

Published:2023-06-29 Issue: Volume: Page:1-15
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Hajji Wafa¹²³^ORCID,Bellagha Sihem²³^ORCID,Téllez-Pérez Carmen¹³⁴^ORCID,Mounir Sabah¹⁵⁶^ORCID,Negm Mohamed Salah¹³⁷^ORCID,Allaf Tamara³⁸^ORCID,Lefrancois Victor³⁸,Besombes Colette¹³^ORCID,Mujumdar Arun S.³⁹^ORCID,Allaf Karim¹³^ORCID

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

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2223278

Reference79 articles.

1. Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

2. Microbial contamination of spices and herbs: A review

3. Solar drying and organoleptic characteristics of two tropical A frican fish species using improved low‐cost solar driers

4. Shrinkage of Food Materials During Drying: Current Status and Challenges

5. Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products

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