Selected Papers from the "8th Maghreb Seminar on Drying Sciences and Technologies"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 374
Special Issue Editor
Special Issue Information
Dear Colleagues,
SMSTS's meetings were conceived and adopted to meet the societal needs in drying sciences and technologies. They attract the industrialist’s interest in the local product development and valorization, promote cooperation between North African scientific teams in subjects related to drying technologies, and provide opportunities for young researchers to present their research. Since 2006, the date of its inception Tozeur (Tunisia), the SMSTS have been organized periodically and alternately in Algeria (2008), Morocco (2010), Tunisia (2013), Algeria (2015), Tunisia (2018), and Morocco (2019). The 8th edition of the SMSTS will be held in Sousse (Tunisia) in March 2023.
The SMSTS aims to exchange the latest results on drying, and to evaluate drying activities already carried out by the industrial and researchers concerned. This will allow the creation and the support of a North African consortium around drying processes. It will also facilitate the upgrading and evaluation of the new technologies and methods used in the laboratory and in industry, and will contribute to the assessment of recent development in energy management in drying processes, in addition to triggering reflections for future federal research programs.
The topics of the 8th edition of the SMSTS are:
Topic 1: Fundamentals, modeling and simulation of drying;
Topic 2: Drying and applications;
Topic 3: Drying technologies and processes;
Special Session: Drying of ceramic building products.
We are pleased to announce that full papers fitting in the scopes of the open access journal “Foods” and accepted for the conference can be published in a Special Issue (subject to peer review).
We look forward to receiving your contributions.
Prof. Dr. Sihem Bellagha
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- process of drying
- fundamentals, modelling and simulation
- drying of food and agricultural products
- novel drying technologies
- drying of biomass materials
