Thermally assisted mechanical dewatering (TAMD) is a new process for energy-efficient liquid/solids separation which enhances conventional-device efficiency. The main idea of this process is to supply a flow of heat in mechanical dewatering processes to favour the reduction of the liquid content. This is not a new idea but the proposed combination, especially the chosen operating conditions (T < 100 degrees C and P < 3000 kPa) constitutes an original approach and a significant energy saving since the liquid is kept in liquid state. Response surface methodology was used to evaluate the effects of the processing parameters of TAMD on the final dry solids content, which is a fundamental dewatering parameter and an excellent indicator of the extent of TAMD. In this study, a two-factor central composite design was used to establish the optimum conditions for the TAMD of alfalfa biomass. Experiments were carried out on a laboratory compression cell. Experiments showed that the dewatering enhancement results only from thermal effects. With a moderate heat supply (T-piston = 80 degrees C), the dry solid content of the press cake can reach 66%, compared to 36% at ambient temperature. A significant regression model, describing changes on final dry solids content with respect to independent variables, was established with determination coefficient, R-2, greater than 88%. With an energy consumption of less than 150 kWh/m(3), the use of the TAMD process before a thermal drying process leads to an energy saving of at least 30% on the overall separation chain. (C) 2010 Elsevier Ltd. All rights reserved.