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Instant Controlled Pressure Drop (D.I.C.) in Food Processing

FES: INSTNT CNTRLLD PRESSURE DROP IN FOOD PROCESSING

Chemistry

Mathematics & Science

Food Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

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Imprint Name

B2B & B2C

 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. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of "instantaneity".Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.

POST SECONDARY FOUR YEAR

COLFR

COLSO

COLJR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Other Frontmatter.
Title Page.
Copyright Page.
Preface: A Question of Thermodynamics.
Contents.
1: Drying.
2: Swell-Drying.
3: DIC-Assisted Hot Air Drying of Post-Harvest Paddy Rice.
4: DIC-Assisted Parboiling of Paddy Rice.
5: Allergens and Decontamination.
6: Effect of DIC on the Allergenicity of Legume Proteins.
7: DIC Decontamination of Solid and Powder Foodstuffs.
8: Extraction.
9: Extraction of Essential Oils and Volatile Molecules.
10: DIC Texturing for Solvent Extraction.
11: Coupling DIC and Ultrasound in Solvent Extraction Processes.
12: DIC Intensification of the Mechanical Extraction of Lipids by Pressing.
13: Closing Remarks: Instantaneity and Autovaporization.
Index.

Instant Controlled Pressure Drop (D.I.C.) in Food Processing.css-1p8rvzy{position:absolute;padding-left:8px;}

Instant Controlled Pressure Drop (D.I.C.) in Food Processing