Abstract
Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.
Highlights
The “instant controlled pressure-drop technology”, known by its French acronymDIC (Détente Instantanée Contrôlée), was created in 1988 as a solution to the drying shrinkage/collapse issues, in order to obtain a better quality of the dried plants in terms of texture, color, aroma . . . [1]
The DIC technology has led to remarkable developments in drying, extraction, microbial decontamination, allergenicity reduction, deodorization of vegetable oils, desolvation, etc., of plants and various foods
Concerning fresh apples, convective air drying (CAD) and swell-dried apples exhibited a decrease in water-extractable pectin fraction, which according to the authors might be partially attributed to the depolymerization and leaching of the pectic polysaccharides
Summary
DIC (Détente Instantanée Contrôlée), was created in 1988 as a solution to the drying shrinkage/collapse issues, in order to obtain a better quality of the dried plants in terms of texture, color, aroma . . . [1]. From a situation very far from the equilibrium in temperature and especially in vapor pressure, the system immediately evolves by instant autovaporization and brings a quick expansion and an abrupt cooling of biological matrices It engages rapid expulsion of adequate molecules, which would significantly improve food processing [3]. DIC provides a new way to expand biological matrices It reduces energy consumption and improves the overall quality of dried products [4]. DIC improves extraction kinetics by providing better solvent penetration and leaching or solubilization of molecules in the extraction operation It improves the overall quality of the final products by reducing thermal degradation [5,6]. Main applications of the instant controlled pressure-drop DIC technology in food processing
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