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Drying Technology
An International Journal
Volume 30, 2012 - Issue 14
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Original Articles

Swell Drying: Coupling Instant Controlled Pressure Drop DIC to Standard Convection Drying Processes to Intensify Transfer Phenomena and Improve Quality—An Overview

Sabah Mounir University of La Rochelle, Laboratory of Engineering Science for Environment, La Rochelle, France; Zagazig University, Faculty of Agriculture, Zagazig, Egypt
,
Tamara Allaf ABCAR-DIC Process, La Rochelle, France
,
Arun S. Mujumdar Department of Mechanical Engineering, National University of Singapore, Singapore
&
Karim Allaf University of La Rochelle, Laboratory of Engineering Science for Environment, La Rochelle, FranceCorrespondence[email protected]
Pages 1508-1531 | Published online: 13 Nov 2012

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Wafa Hajji, Sihem Bellagha, Carmen Téllez-Pérez, Sabah Mounir, Mohamed Salah Negm, Tamara Allaf, Victor Lefrancois, Colette Besombes, Arun S. Mujumdar & Karim Allaf. (2023) Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes. Drying Technology 0:0, pages 1-15.
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Nora Alina Ruprecht, Johannes Vincent Bürger & Reinhard Kohlus. (2023) Using phycocyanin as a marker to investigate drying history and structure formation in spray drying. Drying Technology 0:0, pages 1-14.
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Roji B. Waghmare, P. Choudhary, J.A. Moses, Chinnaswamy Anandharamakrishnan & Andrew G.F. Stapley. (2022) Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations. Food Reviews International 38:sup1, pages 552-573.
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Amira Khalfaoui, Colette Besombes, Ahmad Deeb, Karim Allaf & Lamia Hamrouni. (2022) Phenomenological modeling of drying by starting-accessibility and water internal diffusion (SAWID); case of swell-drying of Tunisian thyme. Drying Technology 40:9, pages 1948-1965.
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Kai Chen, Min Zhang, Bhesh Bhandari, Jincai Sun & Jingjing Chen. (2022) Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: A review. Drying Technology 40:8, pages 1582-1597.
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Xiaole Sui, Ya Zhao, Xin Zhang, Yuexiang Zhang, Lanlan Zhu, Zhongxiang Fang & Qilong Shi. (2022) Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors. Drying Technology 40:1, pages 50-64.
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Abdelouahab Benseddik, Adiba Benahmed-Djilali, Ahmed Azzi, Mohammed Nasreddine Zidoune, Hocine Bensaha, Djemouai Lalmi & Karim Allaf. (2022) Effect of drying processes on the final quality of potimarron pumpkin (Cucurbita maxima) powders. Journal of Dispersion Science and Technology 43:1, pages 136-146.
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Sabah Mounir, Atef Ghandour, Carmen Téllez-Pérez, Ahmed A. Aly, Arun S. Mujumdar & Karim Allaf. (2021) Phytochemicals, chlorophyll pigments, antioxidant activity, relative expansion ratio, and microstructure of dried okra pods: swell-drying by instant controlled pressure drop versus conventional shade drying. Drying Technology 39:15, pages 2145-2159.
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Nikita S. Bhatkar, Shivanand S. Shirkole, Arun S. Mujumdar & Bhaskar N. Thorat. (2021) Drying of tomatoes and tomato processing waste: a critical review of the quality aspects. Drying Technology 39:11, pages 1720-1744.
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Sabah Mounir, Ezzeddine Amami, Tamara Allaf, Arun Mujumdar & Karim Allaf. (2020) Instant controlled pressure drop (DIC) coupled to intermittent microwave/airflow drying to produce shrimp snacks: Process performance and quality attributes. Drying Technology 38:5-6, pages 695-711.
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Wafa Hajji, Hela Gliguem, Sihem Bellagha & Karim Allaf. (2019) Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits. Drying Technology 37:8, pages 1028-1043.
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Min Xiao, Jinfeng Bi, Jianyong Yi, Yuanyuan Zhao, Jian Peng, Linyan Zhou & Qinqin Chen. (2019) Osmotic pretreatment for instant controlled pressure drop dried apple chips: Impact of the type of saccharides and treatment conditions. Drying Technology 37:7, pages 896-905.
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Long Xie, Zhi-An Zheng, A. S. Mujumdar, Xiao-Ming Fang, Jun Wang, Qian Zhang, Qin Ma, Hong-Wei Xiao, Yan-Hong Liu & Zhen-Jiang Gao. (2018) Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes. Drying Technology 36:12, pages 1501-1514.
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Sabah Mounir & K. Allaf. (2018) Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure drop DIC in innovative manufacturing of egg white and yolk powders. Drying Technology 36:8, pages 990-1005.
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Weipeng Zhang, Zhongli Pan, Hongwei Xiao, Zhian Zheng, Chang Chen & Zhenjiang Gao. (2018) Pulsed vacuum drying (PVD) technology improves drying efficiency and quality of Poria cubes. Drying Technology 36:8, pages 908-921.
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Li-Zhen Deng, Xu-Hai Yang, A. S. Mujumdar, Jin-Hong Zhao, Dong Wang, Qian Zhang, Jun Wang, Zhen-Jiang Gao & Hong-Wei Xiao. (2018) Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology 36:8, pages 893-907.
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Long Xie, A. S. Mujumdar, Qian Zhang, Jun Wang, Shuxiang Liu, Lizheng Deng, Dong Wang, Hong-Wei Xiao, Yan-Hong Liu & Zhen-Jiang Gao. (2017) Pulsed vacuum drying of wolfberry: Effects of infrared radiation heating and electronic panel contact heating methods on drying kinetics, color profile, and volatile compounds. Drying Technology 35:11, pages 1312-1326.
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Sabah Mounir, Tamara Allaf, Ismail Sulaiman & Karim Allaf. (2015) Instant Controlled Pressure Drop (DIC) Texturing of Heat-Sensitive Spray-Dried Powders: Phenomenological Modeling and Optimization. Drying Technology 33:13, pages 1524-1533.
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Sabah Mounir. (2015) Texturing of Chicken Breast Meat as an Innovative Way to Intensify Drying: Use of a Coupled Washing/Diffusion CWD Phenomenological Model to Enhance Kinetics and Functional Properties. Drying Technology 33:11, pages 1369-1381.
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Xiang Liu & Duu-Jong Lee. (2015) Some Recent Research and Development in Drying Technologies: Product Perspective. Drying Technology 33:11, pages 1339-1349.
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Carmen Téllez-Pérez, Vaclav Sobolik, José Gerardo Montejano-Gaitán, Galal Abdulla & Karim Allaf. (2015) Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum). Drying Technology 33:2, pages 131-142.
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V. Oikonomopoulou, M. Krokida & V. Karathanos. (2013) Influence of Structure on Saltiness and Sweetness of Dehydrated Food Products. Drying Technology 31:7, pages 837-847.
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