The aim of this study is to develop a new emerging technique to solve the main problem of conventional drying which is energy consumption. Interval Starting Accessibility Drying (ISAD) is based on subjecting food samples to an instantaneous action of hot air close to the starting accessibility time, during very short time followed by tempering periods (< 5 min). Quince samples have been submitted to ISAD with a temperature of 40 °C and different air flow velocities (2; 3.5; and 5 m/s), with 15 s of active time and tempering periods between 1 and 5 min. The impact of ISAD compared to conventional drying has been significant in terms of effective drying time and energy consumption. Hence, ISAD treatment significantly reduces the effective drying time by about 89% to reach the same final water content for conventionally dried quince samples. These results have promoting technological impact: a significant gain of energy is gotten by inserting short tempering periods. Consequently, ISAD can be considered as a relevant way for intensifying the internal resistance to water transfer during pre-drying process of fruits.

Blue crab (Portunus segnis) proliferation on Tunisian coasts started in 2014/2015. It has heavily impacted the balance of other species, local biodiversity, and fishing activity. Limiting these drawbacks may be achieved through ways promoting crabmeat. For this purpose, two different drying modes were tested: Conventional convective drying (CCD) and interval starting accessibility drying (ISAD) under 45 °C and relative humidity of 40%. Several air velocities were assayed under CCD: 1.5, 2.5, 3.5, and 5 m.s⁻¹. Two different ISAD tests were run with different time-related conditions: drying period of 15 s and tempering period of 15 or 60 s. Drying modes and operating conditions performances were compared through proteins and total polyphenol contents (TPCs) evolution during the treatment. Important polyphenol and protein losses were observed between raw and processed crabmeat. Airflow velocities have a significant effect on crabmeat quality preservation. ISAD method under 15 s/60 s allowed the best preservation of these quality parameters. TPC and proteins losses and kinetics during drying under CCD or ISAD were modelled and correlations were established between the quality parameters, the residual water content at all drying times, and the evaporation rate.