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Drying Technology
An International Journal
Volume 37, 2019 - Issue 8
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Original Articles

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

Wafa HajjiResearch Unit UR17AGR01: Promoting Tunisian natural and agri-food heritage through innovation, National Institute of Agronomy of Tunisia, University of Carthage, Tunis Mahrajene, Tunisia; ;Laboratory of Engineering Science for Environment (LaSIE), Pole Science and Technology, University of La Rochelle, La Rochelle, FranceView further author information
,
Hela GliguemResearch Unit UR17AGR01: Promoting Tunisian natural and agri-food heritage through innovation, National Institute of Agronomy of Tunisia, University of Carthage, Tunis Mahrajene, Tunisia; View further author information
,
Sihem BellaghaResearch Unit UR17AGR01: Promoting Tunisian natural and agri-food heritage through innovation, National Institute of Agronomy of Tunisia, University of Carthage, Tunis Mahrajene, Tunisia; View further author information
&
Karim AllafLaboratory of Engineering Science for Environment (LaSIE), Pole Science and Technology, University of La Rochelle, La Rochelle, FranceCorrespondence[email protected]
View further author information
Pages 1028-1043 | Received 17 Nov 2017, Accepted 23 Apr 2018, Published online: 08 Oct 2018

Citations (12)

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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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Armando Quintanilla, Alejandra Mencia, Joseph Powers, Barbara Rasco, Juming Tang & Shyam S. Sablani. (2022) Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties. Drying Technology 40:2, pages 299-309.
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Wafa Hajji, Sihem Bellagha & Karim Allaf. (2022) Energy-saving new drying technology: Interval starting accessibility drying (ISAD) used to intensify dehydrofreezing efficiency. Drying Technology 40:2, pages 284-298.
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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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Articles from other publishers (8)

Adriana Muscalu, Cătălina Tudora, Cristian Sorica & Ancuța Petre. (2022) THE USE OF DIC TECHNOLOGY (INSTANT CONTROLLED PRESSURE DROP) IN FRUIT DESHYDRATATION. Fruit Growing Research 38, pages 215-220.
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Wafa Hajji, Hela Gliguem, Sihem Bellagha & Karim Allaf. (2022) Structural and textural improvements of strawberry fruits by partial water removal prior to conventional freezing process. Journal of Food Measurement and Characterization 16:5, pages 3344-3353.
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W. Hajji, C. Rekik, C. Besombes, S. Bellagha & K. Allaf. (2022) Optimisation of Instant Controlled Pressure Drop (DIC)-assisted dehydrofreezing using Response Surface Methodology towards better bioactive compounds retention of quince fruit. Acta Alimentaria 51:1, pages 11-20.
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Tarik Hadibi, Abdelghani Boubekri, Djamel Mennouche, Abderrahmane Benhamza, Colette Besombes & Karim Allaf. (2021) Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste . Journal of Food Process Engineering 44:10.
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Seraina Schudel, Kevin Prawiranto & Thijs Defraeye. (2021) Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage. Journal of Food Engineering 293, pages 110376.
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Leila Ben Haj Said, Sihem Bellagha & Karim Allaf. (2020) Instant controlled pressure drop (DIC) assisted dehydrofreezing for improving freezing/thawing efficiency and apple fruit texture. Journal of Food Measurement and Characterization 15:1, pages 577-584.
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L. Ben Haj Said, S. Bellagha & K. Allaf. (2020) Comparative study of the impacts of conventional freezing and dehydrofreezing on apple fruit quality during storage. Acta Alimentaria 49:3, pages 235-243.
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Wafa Hajji, Sihem Bellagha & Karim Allaf. (2019) Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit. Journal of Food Measurement and Characterization 14:1, pages 353-365.
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