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Drying Technology
An International Journal
Volume 33, 2015 - Issue 11: Selected Papers from the 4th European Conference on Sludge Management (ECSM 2014)
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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

Sabah MounirFood Science Department, Zagazig University, Zagazig, Egypt;University of La Rochelle, Laboratory of Engineering Science of Environment, La Rochelle, FranceCorrespondence[email protected] [email protected]
Pages 1369-1381 | Published online: 06 Jul 2015

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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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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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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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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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G. J. E. von Gersdorff, V. E. Porley, S. K. Retz, O. Hensel, S. O. J. Crichton & B. Sturm. (2018) Drying behavior and quality parameters of dried beef (biltong) subjected to different pre-treatments and maturation stages. Drying Technology 36:1, pages 21-32.
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Facundo Pieniazek & Valeria Messina. (2017) Texture and color analysis of freeze-dried potato (cv. Spunta) using instrumental and image analysis techniques. International Journal of Food Properties 20:6, pages 1422-1431.
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Articles from other publishers (19)

Huihuang Xu, Yaru Guan, Chun Shan, Wanru Xiao & Min Wu. (2023) Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes. Ultrasonics Sonochemistry 101, pages 106670.
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Pratik Nayi, Navneet Kumar, Sagar Kachchadiya, Ho‐Hsien Chen, Punit Singh, Pratiksha Shrestha & Ravi Pandiselvam. (2023) Rehydration modeling and characterization of dehydrated sweet corn. Food Science & Nutrition 11:6, pages 3224-3234.
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Sabah Mounir, Atef Ghandour, Eman Farid & Adel Shatta. 2023. Cereal-Based Food Products. Cereal-Based Food Products 169 195 .
Nisha Chaudhary, Priya Dangi, Vandana Chaudhary, Aastha Dewan, Sujata Pandit Sharma, Amrita Poonia & Manoj Kumar. (2022) A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds. International Journal of Food Science & Technology 57:11.
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Eman Farid, Sabah Mounir, Eman Talaat, Sherif Elnemr & Hassan Siliha. (2022) Effect of foaming parameters on the physical and phytochemical properties of tomato powder. Food Science and Biotechnology 31:11, pages 1423-1431.
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Huihuang Xu, Min Wu, Yong Wang, Wenguang Wei, Dongyu Sun, Dong Li, Zhian Zheng & Fei Gao. (2022) Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds. Foods 11:15, pages 2240.
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Anaberta Cardador-Martínez, Juan Leopoldo Pech-Almeida, Karim Allaf, Natalia Palacios-Rojas, Maritza Alonzo-Macías & Carmen Téllez-Pérez. (2022) A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.). Foods 11:14, pages 2151.
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Maria-Apostolia Pissia, Anthia Matsakidou, Adamantini Paraskevopoulou & Vassilios Kiosseoglou. (2022) Structural characteristics and physicochemical properties of freeze-dried snail meat. LWT 155, pages 112980.
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Juan Leopoldo Pech-Almeida, Carmen Téllez-Pérez, Maritza Alonzo-Macías, Giselle Dení Teresa-Martínez, Karim Allaf, Tamara Allaf & Anaberta Cardador-Martínez. (2021) An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process. Molecules 26:21, pages 6519.
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Sabah Mounir, Atef Ghandour, Rana Mustafa & Karim Allaf. (2020) Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder. Journal of Food Science and Technology 58:2, pages 451-464.
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Sabah Mounir, Carmen Téllez‐Pérez, Kappat V. Sunooj & Karim Allaf. (2019) Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process. Journal of Texture Studies 51:2, pages 276-289.
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Deepak Kumar, Ayon Tarafdar, Yogesh Kumar & Prarabdh C. Badgujar. (2019) Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices. Journal of Food Process Engineering 42:5.
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Agustina Roa Andino, Facundo Pieniazek & Valeria Messina. (2018) Texture of Bananas Submitted to Different Freeze Drying Cycle Applying Scanning Electron Microsocopy with Image Analysis Techniques. Food Biophysics 14:1, pages 13-21.
Crossref
Facundo Pieniazek & Valeria Messina. (2018) Texture Analysis of Freeze Dried Banana Applying Scanning Electron Microscopy Combined with Image Analysis Techniques. ETP International Journal of Food Engineering, pages 127-131.
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Facundo Pieniazek & Valeria Messina. (2017) Quality parameters of freeze-dried peach snack. British Food Journal 119:12, pages 2959-2968.
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Long Xie, Arun S. Mujumdar, Xiao-Ming Fang, Jun Wang, Jian-Wu Dai, Zhi-Long Du, Hong-Wei Xiao, Yanhong Liu & Zhen-Jiang Gao. (2017) Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes. Food and Bioproducts Processing 102, pages 320-331.
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Facundo Pieniazek & Valeria Messina. (2016) Scanning electron microscopy combined with image processing technique: Analysis of microstructure, texture and tenderness in Semitendinous and Gluteus Medius bovine muscles . Scanning 38:6, pages 727-734.
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Anna Michalska, Aneta Wojdyło, Krzysztof Lech, Grzegorz P. Łysiak & Adam Figiel. (2016) Physicochemical properties of whole fruit plum powders obtained using different drying technologies. Food Chemistry 207, pages 223-232.
Crossref
Valeria Messina, Facundo Pieniazek & Ana Sancho. (2016) Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters . International Journal of Food Science & Technology 51:5, pages 1268-1275.
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