Instant Controlled Pressure Drop Research Articles

Comparison of characterization and composition of melanoidins from three different dried apple slices

The composition of melanoidins in dried apple that affects quality remains unclear. The composition and structure of melanoidins in dried apple slices by hot air drying (HAAM), instant controlled pressure drop drying (DICAM), and vacuum freeze-drying (FDAM) were investigated. It showed that the melanoidins were highly heterogeneous mixtures with a light-yellow color and blue-green fluorescence, belonging to polysaccharide-type melanoidins. Specifically, HAAM had a large molecular weight (929.5 g/mol) and wide molecular weight distribution, with more double-bond conjugated systems. DICAM (610.9 g/mol), possessing the strongest fluorescence intensity, was mainly composed of compounds with fewer π-conjugated structures and more electron-donating groups. As a control, the low level of Maillard reaction in FDAM resulted in the formation of the smallest molecular weight (458.6 g/mol) with weak fluorescence intensity. Moreover, 10 compounds were tentatively identified in apple melanoidins. This study provides the foundation for the future functional preparation of apple melanoidins.

Instant controlled pressure drop (DIC) as an effective pretreatment to intensify drying efficiency and enhance quality attributes of heat pump dried scallop adductors

Scallop adductors (SA) with a moisture content (MC) of 65% (H-65), 55% (H-55), 45% (H-45), and 35% (H-35) were subjected to an instant controlled pressure drop (DIC) pretreatment to investigate its influence on the subsequent heat pump drying kinetics and quality attributes. SA without DIC was performed for comparison (CK). Compared to the CK, DIC resulted in a decreasing rate of 5.88–35.29% in the drying time, but an increasing rate of 11.12–46.89% in effective moisture diffusivity coefficient depending on samples' MC. After DIC, SA showed a decrease in α-helices and β-turns, but an increase in β-sheets, and a sharp decrease in the relaxation time and proportion of the immobilized water. DIC increased total color difference (expect H-45), hardness, rehydration ratio, but decreased shrinkage rate (except H-65) compared to the CK. DIC is a promising pretreatment for intensifying drying efficiency, inhibiting volume shrinkage, and improving rehydration capacity of SA.

Textural formation of instant controlled pressure drop–dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment

In this study, the effect of osmotic dehydration (OD) pretreatment with various sugar (erythritol, glucose, and trehalose) on the quality of hot-air-predried peach slices was investigated, particularly focusing on electrical properties, texture, thermal stability, and cell wall strength. Furthermore, the correlation between the properties of predried peach slices and the texture of the instant controlled pressure drop (DIC) dried peach chips was explored. OD pretreatments improved the stability and integrity of the cell wall and cell membrane of pre-dried peach slices, which inhibited the excessive expansion of samples during DIC drying. Especially, peach chips with trehalose-OD exhibited the highest crispiness (1.05 mm), the highest hardness (101.34 N) was obtained in erythritol-OD samples. Overall, the type of osmotic agents affected the texture of DIC peach chips with OD pretreatments. It should be noted that trehalose is a promising osmotic agent for controlling and regulating the quality of DIC peach chips.

Effects of instant controlled pressure drop treatment combined with refractance window drying on infusion quality of made green tea.

The study aimed to determine the effects of instant controlled decompression of steam pressure, termed as ICPD (instant controlled pressure drop) on fresh tea leaves, when combined with refractance window drying (RWD) of rolled green teas during green tea manufacturing. The ICPD steam treatment pressure (TP; 0.1-0.3 MPa), treatment time (TT; 10-20 s) and refractance window drying temperature (RWDT; 70-90 °C) were used as the processing parameters for manufacturing of green tea. Response surface methodology was employed to enumerate the effects of ICPD process conditions and temperature of RWD on total phenolic content (TPC), total flavonoid content (TFC) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of the green tea infusion. An optimum condition for green tea processing was found at TP 0.2 MPa, TT 20 s with RWDT at 70 °C. In comparison to made green tea manufactured without ICPD treatment, the ICPD treated green tea showed enhanced TPC, TFC and DPPH radical scavenging activity along with better colour and sensory attributes. The microstructural study of ICPD treated green tea samples showed more deformed cell surface integrity, larger stomatal pore size and cracks at the leaf surface in comparison with non-treated green tea sample. Present study reveals that an ICPD treatment at 0.2 MPa for 20 s can be used as an alternative to the traditional enzyme inactivation step of hot water treatment, for green tea leaves to improve the infusion quality in terms of increased levels of TPC and TFC and DPPH radical scavenging activity. © 2024 Society of Chemical Industry.

Enhancing the specific surface area of gum arabic powder using instant controlled pressure drop technology

Enhancing the specific surface area of gum arabic powder using instant controlled pressure drop technology

Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips

To investigate the influence of sugar structure on the quality of peach chips produced using osmotic dehydration (OD) in combination with instant controlled pressure drop (DIC) drying, erythritol, glucose, maltose, and trehalose were selected as osmotic agents. The properties of the osmotic solutions, as well as the macro- and micro-texture, water distribution, and thermal stability of peach chips were investigated. Results showed that OD pretreatments inhibited the formation of large cavity structures. The highest hardness (101.34 N) and the lowest hydrophobicity (0°) were obtained in erythritol-OD samples. Trehalose-OD samples with the most homogeneous pore structure exhibited the highest crispness (1.05 mm) and the highest glass transition temperature (52.06 °C). Various absorption peaks of peach chips pretreated with different OD methods, characterized by Raman spectroscopy, suggested changes in composition and functional groups due to the diffusion of sugars into the cells of peach tissues, which also contributed to the higher Tg.

Impact of instant controlled pressure drop texturing on the drying of yellow mealworms

Abstract Insects are increasingly being evaluated as promising protein sources for the food and feed sectors. However, to be accepted as a viable food source, insects must undergo proper processing. Drying is a crucial step in insect processing, as it inhibits the growth of harmful microorganisms, improves their stability and extends their shelf life. After drying, insects can be further processed into various forms, to make them more socially acceptable as food and feed. During drying, biological materials are prone to shrinking, which usually affects their quality. Shrinkage of dried biological material results in a compact structure and causes a significant reduction in water diffusivity. It is typically escorted with unsatisfactory organoleptic quality and problems with grinding. Therefore, including retexturing and structure-expanding techniques in regular drying procedures is becoming essential. The instant controlled pressure drop (DIC) technique was suggested as a texturing technique for yellow mealworms. DIC treatment successfully overcame shrinkage at treatment conditions of 0.194 MPa/32 s and above, resulting in enhanced water diffusivity of 1,833 and 682% for DIC-treated larvae at 0.45 MPa/25 s, dried at 50 and 60 °C, respectively, as compared to blanched larvae. Furthermore, DIC caused a 125% increase in the specific surface area of the dried meal, and a more uniform particle size distribution, both of which reflect the influence of this pretreatment on grinding and, consequently, the end product’s quality. Finally, experimental data of sorption isotherms at 20, 30, and 40 °C were fitted with Brunauer-Emmett-Teller (BET), Guggenheim-Anderson-de Boer (GAB), and Oswin models to represent the sorption behaviour.

Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce.

This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.

Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes

To respond to the various issues of conventional drying (textural defects of collapse-shrinkage and case hardening, microbiological contamination, poor rehydrability, degradation of active molecules caused by high wet-bulb temperature, weak drying kinetics, and marketing difficulty), swell-drying has proven high relevance in combining conventional drying processes with the Instant Controlled Pressure Drop (D.I.C.). The international team of "Research & Engineering Platform for intensifying Drying Processes (REPID)" has studied phenomenological models and experimental trials combining D.I.C. with new Interval Hyper-Active Drying (IHAD) processes. Currently, IHAD includes interval starting accessibility drying (ISAD), interval infrared airflow drying (IIRAD), and interval microwave airflow drying (IMAD). All these "interval operations" are sandwiched into cycles, each comprising double separate independent mechanisms; a short, hyper-focused active period (that generates and sweeps out vapor to the surrounding environment) alternated by a passive period of internal water diffusion/moisture homogenization. Since surface evaporation is highly intensive, the wet-bulb temperature stays low, although highly effective drying kinetics. Thus, the operation results in avoiding biochemical damage risks. Coupled with the D.I.C. texturing-decontamination, these drying operations are very effective in terms of drying kinetics, energy consumption, and product quality of heat-sensitive solids. It has led to the manufacturing of effective drying equipment.

Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils (Lens culinaris).

Instant controlled pressure drop (DIC) is one of the emerging technologies in food processing; it can be used for drying, freezing and the extraction of bioactive molecules without damaging their properties. Legumes, such as lentils, are one of the most consumed foods in the world; however, they are mainly cooked by boiling, which causes the loss of antioxidant compounds. This work evaluated the effect of 13 different DIC treatments (with pressure ranges of 0.1-0.7 MPa and times of 30-240 s) on the content of polyphenols (Folin-Ciocalteu and High Performance Liquid Chromatography HPLC) and flavonoids (2-aminoethyl diphenylborinate) as well as the antioxidant activity (DPPH and TEAC) of green lentils. The DIC 11 treatment (0.1 MPa, 135 s) obtained the best release of polyphenols, which in turn are related to antioxidant capacity. The abiotic stress generated by DIC could lead to the breakdown of the cell wall structure, which favors the availability of antioxidant compounds. Finally, the most efficient conditions for DIC to promote the release of phenolic compounds and maintain antioxidant capacity were found under low pressures (<0.1 MPa) and short times (<160 s).

Instant Controlled Pressure Drop (DIC) Processing to Reduce 3-Monochloropropane-1,2-diol Concentration in Palm Oil

Deodorization of vegetable oils may introduce potentially carcinogenic, as well as genotoxic contaminants, generating health risks for consumers. However, the deodorization step of the refining process leads to the formation of 3-monochloro-1,2-propanediol (3-MCPD). 3-MCPD has been classified as potentially carcinogenic to humans by the World Health Organization (WHO). The purpose of this study was to optimize recently updated oil treatment techniques using Instant Controlled Pressure Drop (DIC) to improve 3-MCPD elimination in edible palm oil. Based on the central composite (CCD-DoE), response surface methodology (RSM) was developed to find the best combination of two variables at five levels to remove 3-MCPD from the palm oil. Samples of palm oil were split into two groups. The first group was treated only by the traditional method, including refining, degumming, deacidification, decolorization, deodorization, dehydration, filtration, and dewaxing processes. The second group was first treated by the traditional method, followed by the DIC technique during different periods at various temperatures and pressures. In the experiment, the effect of 3-MCPD removal in palm oil was examined by varying the oil inlet pressure and reaction time from 200 to 325 kPa and from 8.66 to 26.34 s/cycle, respectively. The 3D surface graphs showed that the optimum reduction of 3-MCPD occurs with a reaction time of 26.34s and a pressure value of 413 kPa. Samples of palm oil were analyzed using a GC-MS/MS method to determine 3-MCPD concentrations. It was found that the DIC technology reduces oil contamination with 3-MCPD when used after the traditional oil treatment process.

Neuro‐fuzzy interface and mathematical modeling of rehydration kinetics and dynamic vapor sorption behavior of novel no‐cooking rice

A novel no-cooking rice was developed from a low-amylose paddy using instant controlled pressure drop (ICPD) assisted novel parboiling method with an improvisation of the traditional method of production of the no-cooking rice named as “komal chawal.” Autoclaving and ICPD treatments were employed for the preparation of no-cooking rice. Autoclaving involved the treatment of rice at 1 atm(g) pressure for the preparation of pressure-parboiled rice, while ICPD treatment with instant decompression was carried out within an experimental setup at treatment pressures (TP) of .2–.4 MPa(g) to produce ICPD treated rice. The step of soaking was omitted for the samples parboiled by the ICPD treatment. Effects of ICPD treatment pressure were assessed for obtaining better milling yield, color, texture, microstructure, and other properties. Paddy treated at .4 MPa(g) with instant decompression yielded the best quality rice in terms of those quality parameters. The rehydration behavior of the optimized rice samples was analyzed by applying the neuro-fuzzy interface and mathematical modeling. In addition, dynamic vapor sorption-based isotherm kinetics was investigated using the enthalpy–entropy compensation theory, demonstrating adequate sigmoid isotherm behavior of the rice. Practical Applications Application of instant control pressure drop (ICPD) has shown improvement in the rehydration properties of komal chawal with an increased head rice yield as compared to similar product produced by conventional parboiling. When freshly harvested low amylose paddy with relatively high moisture are used, the ICPD treatment permitted komal chawal production without the initial paddy soaking step, which is otherwise essential in a conventional parboiling process of komal chawal production. Hence, ICPD treatment as a novel technological intervention has the potential to shorten the komal chawal production process, and yield products with better rehydration and better chances of acceptance in market.

Multiproduct biorefinery from defatted olive mill waste: preparation of hemicellulose-based biodegradable films and instant controlled pressure drop (DIC)-assisted isolation of value-added products

Multiproduct biorefinery from defatted olive mill waste: preparation of hemicellulose-based biodegradable films and instant controlled pressure drop (DIC)-assisted isolation of value-added products

Use of instant controlled pressure drop technology for the preservation of edible insects' (yellow mealworm) quality: assessment of microbial inactivation.

The world population is expanding, and with it, so is the need for proteins for the food and feed sectors. Conventional livestock production is correlated with negative environmental repercussions such as global warming, land degradation, and biodiversity loss. The nutritional content of edible insects is comparable to that of conventional meat, and insect farming offers various environmental advantages over livestock production, making it a favorable sustainable protein resource. However, to be placed on the market, insects should be processed, and their microbial load should be within the accepted range of the European Commission regulation (EU) 2021/882. The purpose of this research is to investigate the use of instant controlled pressure drop (DIC) technology for the microbial inactivation of yellow mealworm larvae. This innovative decontamination treatment was compared to blanching in hot water, the conventional processing method. We also investigated the impacts on enzymatic browning. Results showed that the application of rapid (20s) DIC treatment at 0.3MPa allowed reducing the total aerobic count and the total yeast and mold count of larvae below the thresholds authorized by the commission regulation. Pressure, temperature, and number of cycle factors were found to have significant effects on the decontamination, while the treatment time had no effect for most treatments. In regard to blanching, we were able to get the authorized load at 90°C for 360s. Decimal reduction times for DIC and blanching treatments were found to be 3.8s and 67.8s for total aerobic count, and 3s and 57s for total yeast and mold count, respectively. Furthermore, DIC-treated larvae showed a significant increase in juice color brightness, which could be traced back to the oxidative enzymatic inactivation of larvae, whereas there was a slight difference between blanched and untreated larvae juice colors.

Intensifying Effect of Instant Controlled Pressure Drop (DIC) Pre-Treatment on Hesperidin Recovery from Orange Byproducts: In Vitro Antioxidant and Antidiabetic Activities of the Extracts.

The orange byproduct is a widely accessible and valuable source of functional phenolic compounds, particularly hesperidin. Hesperidin extraction remains a challenging phase in its valorization chain due to its low solubility and limited extractability in solvents. This work aims to examine the effect of conventional solvent extraction (CSE) compared to emerging and innovative extraction methods: accelerated solvent extraction (ASE) and ultrasound-assisted extraction (UAE) when applied with or without a pretreatment process of instant controlled pressure drop (DIC) to intensify extraction, antioxidant, and antidiabetic activities. The total phenols, flavonoids, hesperidin contents, radical scavenging activities, iron chelating activity, and in vitro α-amylase inhibition of the extracts were determined for CSE (80%, 70 °C), UAE (ethanol 80%, 70 °C, 200 W), and ASE (ethanol 60%, 100 °C, 100 bars) with or without DIC pretreatment (pressure = 0.4 MPa, total thermal time = 30 s). The hesperidin amounts obtained were 0.771 ± 0.008 g/100 g DM, 0.823 ± 0.054 g/100 g DM, and 1.368 ± 0.058 g/100 g DM, for CSE, UAE, and ASE, respectively. DIC pretreatment of orange byproducts increased hesperidin recovery by 67%, 25.6%, and 141% for DIC-CSE, DIC-UAE, and DIC-ASE, respectively. The DPPH and ABTS radical scavenging and iron chelating activities of extracts were also significantly enhanced, and the in vitro antidiabetic activity of extracts was preserved.

Instant controlled pressure-drop assisted pressing for defatting and dewatering of yellow mealworm larvae: process study and optimisation

Insects are gaining interest as a sustainable and highly nutritious source of proteins and lipids for food and feed production sectors. Insect bio-refinery includes lipid extraction by pressing, dewatering, microbiological decontamination, and protein fractionation. The present study is experimenting the use of instant controlled pressure-drop (DIC), an emerging technology, for treating yellow mealworms and evaluating its combined effects on insect bio-refinery steps. A preliminary study allowed identifying the optimal hydraulic pressing conditions forTenebrio molitor larvae. Then, establishing an experimental design with DIC operative parameters of the saturated dry steam absolute pressure and treatment time ranging between (0.15 and 0.45 MPa) and (15 and 35 s), respectively, allowed identifying the DIC impact as a pretreatment on different larvae properties. It was possible to identify the optimal pressing parameters at 6 MPa, 60 °C, 2 cm of thickness, and 0.15 mm/s as initial piston speed. Moreover, DIC performed at 0.15 MPa for 25 seconds stood as an efficient killing method. Thanks to the changes in the membrane’s structure it provokes, DIC treatment modified larvae properties, ensured a partial expulsion of the matter (up to 0.47 g/g dry basis (db)), and resulted in larval expansion (up to 67%) which resulted in a decrease in the apparent density. As for the chemical properties, the larvae and larvae juice colours were found to become lighter as we increased the treatment conditions, which might be caused by the inactivation of oxidative enzymes. Moreover, severe DIC operative parameters decreased the pressing yields from 68 to 55%, possibly caused by protein aggregation and denaturation phenomena that prevent molecules from coming out by pressing. However, the water activity and moisture, lipid, and protein contents remained unaffected.

Antioxidant Activity and GC-MS Profile of Cardamom (Elettaria cardamomum) Essential Oil Obtained by a Combined Extraction Method-Instant Controlled Pressure Drop Technology Coupled with Sonication.

Cardamom Essential oils are highly demanded because of their antimicrobial, anti-inflammatory, and antioxidant activities. Nonetheless, retrieving quality extracts quickly with efficient energy savings has been challenging. Therefore, green technologies are emerging as possible alternatives. Thus, this study evaluates the yield and quality of the instant controlled pressure drop (DIC) process coupled with ultrasound-assisted extraction (UAE) of cardamom essential oil (CEO). Likewise, the antioxidant activity, chemical profile of CEO, and microstructure of seeds were analyzed. This study analyzed 13 different treatments with varying saturated steam processing temperatures (SSPT), thermal processing times (TPT), and 1 control. The results showed that CEO yield increased significantly by DIC (140 °C and 30 s) and UAE compared to the control (22.53% vs. 15.6%). DIC 2 (165 °C, 30 s) showed the highest DPPH inhibition (79.48%) and the best Trolox equivalent antioxidant capacity (TEAC) by the control with 0.60 uMTE/g. The GC/MS analysis showed 28 volatile constituents, withα-Terpinyl acetate, geranyl oleate, and oleic acid being the most abundant. DIC (140 °C and 30 s) and UAE showed the best yield and chemical profile. The SEM microscopy of untreated seeds revealed collapsed structures before the oil cell layer, which reduced the extraction yield, contrary to DIC-treated seeds, with more porous structures. Therefore, combining innovative extraction methods could solve the drawbacks of traditional extraction methods.

THE USE OF DIC TECHNOLOGY (INSTANT CONTROLLED PRESSURE DROP) IN FRUIT DESHYDRATATION

Over time, many methods of preserving fruit by drying/dehydration applied at the industrial level (convection, microwave, high frequency currents, infrared radiation, lyophilisation, etc.) have been discovered and perfected to improve the quality of dehydrated products as well as their resistance to storage. The application of many of them is quite expensive, the parameters of the drying process (processing time and energy consumption) having high values. Technological progress in this field involves the development of new dehydration techniques, optimizing existing ones or combining them, aiming to increase energy efficiency, obtain healthy products with high rehydration capacity, reduce costs and negative impact on the environment. The paper presents a brief summary of the basic principles of the DIC (Instant Controlled Pressure Drop) process, as well as the advantages of its uses in industrial fruit dehydration technologies or as pre-treatment.

Trends in quality assessment and drying methods used for fruits and vegetables

Studies on drying of fruits and vegetables by means of different methods are numerous. This review aims at presenting the most usual quality analyses carried out in dried fruits and vegetables over the last five years along with the most used drying methods. It was prepared based on a search on Scopus database with the term ‘drying fruit vegetables’. Results show that color and microstructure can be preserved, apparent density can be reduced, and high rehydration capacity can be achieved by using mild drying methods like freeze-drying and innovative drying methods like conductive multi-flash drying. Shrinkage and water activity can be minimized by using pretreatments like osmotic dehydration, ultrasound, and pulsed electric fields. Such pretreatments also produce crispy texture, which can also be obtained with the use of hot air drying followed by microwave-vacuum drying. Antioxidant activity, phenolic compounds and vitamin C content can be maximized by using innovative pretreatments like immersion in solutions rich in bioactive compounds and short drying time. Microbial counts can be decreased by using pretreatments like immersion in ethanol, and modified atmosphere packaging. High sensory acceptability can also be achieved by using innovative drying methods, like instant controlled pressure drop drying.

In Vivo Evaluation of the Cardiometabolic Potential of Grape Pomace: Effect of Applying Instant Controlled Pressure Drop.

Grape pomace (GP) is a source of polyphenols which may be present as free structures or associated with dietary fiber. Instant controlled pressure drop (DIC) is a technology which can modify the association of polyphenols with food matrixes, but how these modifications affect the health benefits associated with GP remains to be elucidated. In this study, in rats fed a high-fat-fructose diet (HFF), we evaluated the in vivo cardiometabolic effects of the modification of polyphenols in GP caused by DIC at 0.2 MPa for 60 s (DIC1) and 0.4 MPa for 120 s (DIC2). These treatments increased anthocyanin and total flavonoid contents, respectively, while all the supplementations caused significant improvements in insulin resistance and plasma triacylglycerols. Thus, the bioactive compounds present in GP (including a major fraction of non-extractable proanthocyanidins) caused these modifications independently of the specific polyphenol profiles which may have resulted from these DIC treatments. Additionally, only intact GP led to an increase in HDL cholesterol, while only DIC2-treated GP improved hepatic steatosis. In conclusion, GP always improves insulin sensitivity in this animal model of obesity, while the different compositions of GP modified by DIC may be associated with other cardiometabolic parameters.