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Drying Technology
An International Journal
Volume 40, 2022 - Issue 2
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Energy-saving new drying technology: Interval starting accessibility drying (ISAD) used to intensify dehydrofreezing efficiency

Wafa Hajjia Research Unit PATIO (UR17AGR01): Promoting Tunisian Natural and Agri-Food Heritage through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, Tunis Mahrajene, Tunis;b Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, La Rochelle, FranceCorrespondence[email protected]
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Sihem Bellaghaa Research Unit PATIO (UR17AGR01): Promoting Tunisian Natural and Agri-Food Heritage through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, Tunis Mahrajene, TunisORCID Iconhttps://orcid.org/0000-0003-0164-0395
ORCID Icon &
Karim Allafb Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, La Rochelle, FranceORCID Iconhttps://orcid.org/0000-0002-7600-5903
ORCID Icon
Pages 284-298 | Received 29 Jan 2020, Accepted 23 Jun 2020, Published online: 13 Jul 2020

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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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Articles from other publishers (1)

Hela Gliguem, Wafa Hajji, Chaima Rekik, Karim Allaf & Sihem Bellagha. (2021) Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis). Processes 9:10, pages 1698.
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