Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Abstract

Alternative to conventional processes, many innovative techniques have been studied to preserve the nutritional quality and to protect food from deterioration. This chapter represents the principles and the applications of the instant controlled pressure drop (DIC) process in food drying and decontamination. This process is considered as a highly appropriate HTST-type treatment induced by subjecting the material to saturated steam, during a short time, followed by an instant pressure drop leading to auto evaporation of water, product texturing, and cooling. This effect results in improved drying of foods and in killing of the vegetative bacteria and/or spores with no impact on thermosensitive molecules or on the product quality. A wide range of foods and pharmaceutical products were effectively treated by DIC technology at both laboratory and industrial scales.