Interval Starting Accessibility Drying (ISAD) and Convective drying processes analysis with emphasis on kinetics and energy aspects: Case study of blue crab meat (Portunus segnis)

Food and Bioproducts Processing 2026

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Authors: Wafa Hajji, Chaima Rekik, Héla Gliguem, Karim S. Allaf, Sihem Bellagha

DOI: 10.1016/j.fbp.2026.02.007

Cited by: 0

References: 48

Fields of Study & Subjects

Food Drying and Modeling Microencapsulation and Drying Processes Heat and Mass Transfer in Porous Media

References 48