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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications

Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications

Paperback

Series: Food Engineering

Technology & EngineeringChemistry

ISBN10: 1493953745
ISBN13: 9781493953745
Publisher: Springer
Published: Aug 23 2016
Pages: 183
Weight: 0.63
Height: 0.42 Width: 6.14 Depth: 9.21
Language: English

The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids.

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