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ARTICLE
Amira Trodi1,2,*, Nawal Ferroudj3, Amel Labed4, Riadh Bourzami5, Hasan Köten6,*, Mohamed El Hocine Benhamza2
1 Department of Agrifood Technologies, Institute of Nutrition, Food and Agrifood Technologies (INATAA), Frères Mentouri Constantine 1 University, Constantine, Algeria
2 L.A.I.G.M., 8 May 1945 Guelma University, Guelma, Algeria
3 Laboratory of Biotechnology, National Higher School of Biotechnology (ENSB), Constantine 3 University, Constantine, Algeria
4 Faculty of Process Engineering, Constantine 3 University, Constantine, Algeria
5 Research Unit on Emerging Materials, Ferhat Abbas Sétif 1 University, Sétif, Algeria
6 Department of Mechanical Engineering, Istanbul Medeniyet University, Göztepe Campus, Istanbul, Turkey
* Corresponding Author: Amira Trodi. Email: ; Hasan Köten. Email:
Frontiers in Heat and Mass Transfer https://doi.org/10.32604/fhmt.2026.083935
Received 13 April 2026; Accepted 08 July 2026; Published online 01 September 2026
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