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)

IF 4.7 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI:10.1016/j.fbp.2026.02.007

Wafa Hajji , Chaima Rekik , Hela Gliguem , Karim Allaf , Sihem Bellagha

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引用次数: 0

Abstract

Crab meat samples were subjected to (i) convective drying at 45°C and (ii) Interval Starting Accessibility Drying (ISAD) at 45°C and 3.5 m/s with 15 s of active time and tempering periods ranging between 15 s and 120 s, in order to investigate firstly the effect of air flow velocity (1.5, 2.5, 3.5 and 5 m/s) on drying kinetics and energy consumption, and secondly to estimate the Critical Air Velocity (CAV). The impact of ISAD compared to conventional continuous drying was significant in terms of effective drying time, energy consumption, and rehydration rate and capacity. Hence, ISAD treatment significantly reduces the effective drying time by about 86 % to reach the same final water content for conventionally dried crab samples. ISAD reduced the energy consumption from 198.42 kWh to 26.70 kWh at the tempering time of 120 s. ISAD also allowed a much better rehydration rate and capacity compared to the conventional continuous drying process. Consequently, the ISAD regime can be considered as a relevant way for intensifying the internal resistance to water transfer during the drying process of food products.

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间歇启动可及性干燥（ISAD）和对流干燥过程的动力学和能量分析：以蓝蟹肉（Portunus segnis）为例

为了研究风速（1.5、2.5、3.5和5 m/s）对干燥动力学和能量消耗的影响，并估计临界风速（CAV），对蟹肉样品进行了(i) 45°C对流干燥和（ii） 45°C和3.5 m/s间歇启动干燥（ISAD）和15 ~ 120 s的回火时间（15 s ~ 120 s）。与常规连续干燥相比，ISAD在有效干燥时间、能量消耗、复水化速率和复水化能力方面的影响显著。因此，ISAD处理显著减少了有效干燥时间约86% %，以达到与常规干燥螃蟹样品相同的最终含水量。ISAD将回火时间为120 s的能耗从198.42 kWh降低到26.70 kWh。与传统的连续干燥工艺相比，ISAD还允许更好的再水化速率和容量。因此，ISAD制度可以被认为是在食品干燥过程中加强内部水转移阻力的相关途径。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.