Instant controlled pressure drop (D.I.C.) in food processing [electronic resource] : from fundamental to industrial applications / Tamara Allaf, Karim Allaf, editors.

Instant controlled pressure drop (D.I.C.) in food processing [electronic resource] : from fundamental to industrial applications / Tamara Allaf, Karim Allaf, editors.

9781461486695 electronic book
1461486696 electronic book
9781461486688

New York : Springer, 2014.

English

1 online resource (xiv, 183 pages) : illustrations (some color).

10.1007/978-1-4614-8669-5 doi

TP370

664/.024

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. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications.

Includes index.

Access limited to authorized users.

Description based on online resource; title from PDF title page (SpringerLink, viewed October 28, 2013).

Food engineering series, 1571-0297

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