Karim Allaf

Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits

A specific study of the effect of three ingredients in biscuit dough (sugar, fat and water) and of the protein content of the flour has allowed the determination of their respective effects on mixing, on the rheological behaviour, on biscuit size after cooking and on their mechanical properties. Addition of sugar to the formula decreases dough viscosity and relaxation time. It promotes biscuits length, and reduces their thickness and weight. Biscuits which are rich in sugar are characterized by a highly cohesive structure and a crisp texture. Addition of fat softens the dough and decreases the viscosity and relaxation time. Fat likewise contributes to an increase in length and to a reduction in thickness and weight of biscuits, which are then characterized by a friable structure, easy to break. Increase in water leads to an significant decrease in the dough viscosity and a slight reduction of the relaxation time. The biscuits expand lengthwise, with a smaller thickness. Finally, varying the protein content of the flour from 14 to 20% induces major changes at the mixing stage in the rheological properties of the dough and in the dimensions and texture of the biscuits.

Extraction of essential oils from Algerian myrtle leaves using instant controlled pressure drop technology

In the present work, the new extraction process of Détente Instantanée Contrôlée DIC (French, for instant controlled pressure drop) was studied, developed, quantitatively and qualitatively compared to the conventional hydrodistillation method for the extraction of essential oils from Algerian myrtle leaves. DIC was used as a thermomechanical treatment, DIC subjecting the product to a high-pressure saturated steam. The DIC cycle ends with an abrupt pressure drop towards vacuum, and this instantly leads to an autovaporization of myrtle volatile compounds. An immediate condensation in the vacuum tank produced a micro-emulsion of water and essential oils. Thus, an ultra-rapid cooling of residual leaves occurred, precluding any thermal degradation. An experimental protocol was designed with 3 independent variables: saturated steam pressure between 0.1 and 0.6 MPa, resulting in a temperature between 100 and 160°C, a total thermal processing time between 19 and 221 s, and between 2 and 6 DIC cycles. The essential oils yield was defined as the main dependent variable. This direct extraction gave high yields and high quality essential oil, as revealed by composition and antioxidant activity (results not shown). After this treatment, the myrtle leaves were recovered and hydrodistilled in order to quantify the essential oil content in residual DIC-treated samples. Scanning electron microscope (SEM) showed some modification of the structure with a slight destruction of cell walls after DIC treatment.

Instant controlled pressure drop extraction of lavandin essential oils: Fundamentals and experimental studies

Détente Instantanée contrôlée (DIC), French for Instant Controlled Pressure Drop, was performed on laboratory apparatus as well as on a pilot plant for proving its feasibility, and identifying the optimized processing conditions and recognizing the energy consumption and the quantity of water used for such an operation. GC-MS and SPME analysis of the extracts and residue material were carried out to assess the extracts and solid residues. The lavandin essential oils obtained by using the new DIC extraction process was studied, modeled and quantitatively and qualitatively compared to the conventional hydrodistillation method. The most important differences between the two essential oils were reflected in the yields, with 4.25 as against 2.3 g EO/100 g of raw matter, and in the extraction time, with 480 s as against some hours for respectively the DIC and the hydrodistillation operations. These differences have been previewed through the fundamental analysis. They can normally explain the great decreasing of energy consumption to be 662 kWh/t of raw material. The amount of water to be added was about 42 kg water/t of raw material.

Comparative study of essential oils extracted from Algerian Myrtus communis L. leaves using microwaves and hydrodistillation.

Two different extraction methods were used for a comparative study of Algerian Myrtle leaf essential oils: solvent-free-microwave-extraction (SFME) and conventional hydrodistillation (HD). Essential oils analyzed by GC and GC-MS presented 51 components constituting 97.71 and 97.39% of the total oils, respectively. Solvent-Free-Microwave-Extract Essential oils SFME-EO were richer in oxygenated compounds. Their major compounds were 1,8-cineole, followed by α-pinene as against α-pinene, followed by 1,8-cineole for HD. Their antimicrobial activity was investigated on 12 microorganisms. The antioxidant activities were studied with the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging method. Generally, both essential oils showed high antimicrobial and weak antioxidant activities. Microstructure analyses were also undertaken on the solid residue of myrtle leaves by Scanning Electronic Microscopy (SEM); it showed that the SFME-cellular structure undergoes significant modifications compared to the conventional HD residual solid. Comparison between hydrodistillation and SFME presented numerous distinctions. Several advantages with SFME were observed: faster kinetics and higher efficiency with similar yields: 0.32% dry basis, in 30 min as against 180 min for HD.

Effect of instant controlled pressure drop treatments on the oligosaccharides extractability and microstructure of Tephrosia purpurea seeds

The study of the oligosaccharides extracted from Tephrosia purpurea seeds was undertaken using the instant controlled pressure drop (DIC) as a pre-treatment prior to conventional solvent extraction. This DIC procedure provided structural modification in terms of expansion, higher porosity and improvement of specific surface area; diffusion of solvent inside such seeds and availability of oligosaccharides increase notably. In this paper, we investigated and quantified the impact of the different DIC operative parameters on the yields of ciceritol and stachyose extracted from T. purpurea seeds. The treatment could be optimized with a steam pressure (P) (P=0.2 MPa), initial water content (W) (W=30% dry basis (DB)) and thermal treatment time (t) (t=30s). By applying DIC treatment in these conditions, the classic process of extraction was intensified in both aspects of yields (145% of ciceritol and 185% of stachyose), and kinetics (1h of extraction time instead of 4h for conventional process). The scanning electron microscopy micrographs provided evident modifications of structure of seeds due to the DIC treatment.

Three-Stage Spray Drying: New Process Involving Instant Controlled Pressure Drop

The goal of this article is to define a new industrial operation called three-stage spray drying that can increase the specific surface area of powder while reducing the amount of fine dust. Because of their compact structure, spray-dried granules have an exchange surface limited to their surface area. We performed experiments inserting the instant controlled pressure drop (DIC®) treatment between the atomization (first stage of spray drying) and the final drying stage. As a high-temperature, short time (HTST) process, DIC treatment expanded granule texture at a rate depending on pore distribution, mesopore volume, and the mean porosity thus generated; the cumulative specific surface area thus induced evolved as a function of the DIC treatment conditions: the higher the DIC steam pressure, the higher the expansion rate. Both specific surface area and mean particle diameter may then simultaneously increase. Technological properties were investigated in order to compare DIC textured powders and conventional spray-dried powders and optimize the treatment; such an optimization can include the rate of decontamination thus generated.

Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snack and Expanded Granule Powder of Apple and Onion

While the use of “puffing” process is mainly limited to products like cereals or carrot, the instant controlled pressure drop (DIC) can treat and expand the large domain of heat sensitive food products. In the present article, this operation is applied on partially dried apple and onion, to produce snack or, by shadow grinding, expanded granule powder. DIC is a high-steam pressure treatment (up to 0.6 MPa in this article), where steam is applied constantly during a short treatment time t (5–55 s) and instantaneously dropping the pressure toward vacuum 5 kPa with a rate higher than 0.5 MPa s−1. The expanded structure allows the product to achieve better functional properties linked with a greater specific surface area. Thus, the time of final hot air drying (with air flow at 40°C, 1 m s−1, and 267 Pa partially pressure humidity) is reduced by about 55% through greater effective diffusivity and initial starting accessibility. The products nutritional value is partially preserved (vitamins) or even improved through more available flavonoids. DIC can perfectly decontaminate the products, and end quality attributes are higher than normally dried or as good as freeze-dried fruits.

Fruits & Vegetables Drying Combining Hot Air, DIC Technology and Microwaves

Dehydration of fruits and vegetables is one of the most ancient and efficient preservation methods. The quality of the product and its cost depend mainly on the final stage of drying. In the present paper we analyze physical mechanisms occurring during drying throughout heat and mass transfer for defining an efficient and economic three stage drying process of hot air drying combined to a texturing stage by DIC (Instant Controlled Pressure Drop) and finally using microwave assisted by ambient temperature air dehydration.

Isolation of Indonesian cananga oil using multi-cycle pressure drop process

New process, instantaneous controlled pressure drop (DIC) was applied on Cananga odorata dry flowers with the aim to isolate essential oil. DIC is based on high temperature, short time heating followed by an abrupt pressure drop into a vacuum. A part of volatile compounds is carried away from flowers in the form of vapor (DIC direct oil) that evolves adiabatically during the pressure drop (proper isolation process) and the other part remains in the DIC-treated flowers (DIC residual oil). In the present paper, the effect of DIC cycle number (1-9) and heating time (4.3-15.7 min) on the availability of oil compounds was investigated at three levels of steam pressure (0.28, 0.4 and 0.6 MPa). The availability was defined as the amount of a compound in direct or residual oil divided by the amount of this compound in the reference oil extracted from non-treated flowers by chloroform during 2h. The total availability and yield of volatiles in the direct oil increased with pressure and cycle number. At a higher pressure, the effect of heating time was insignificant. The amount of oxygenated monoterpenes and other light oxygenated compounds (i.e. predominantly exogenous compounds) in the residual flowers was lower than in the direct oil and this amount decreased with cycle number. On the other hand, the availability of oxygenated sesquiterpenes and other heavy oxygenated compounds (i.e. predominantly endogenous compounds) in residual flowers exhibited a maximum for about five cycles and their quantity at this point was three times as much as in the direct oil. The total availability of each compound at 0.6 MPa was higher than one. The rapid DIC process (0.6 MPa, 8 cycles, 6 min) gave better results than steam distillation (16 h) concerning direct oil yield (2.8%dm versus 2.5%dm) and content of oxygenated compounds (72.5% versus 61.7%).

Swell Drying: Coupling Instant Controlled Pressure Drop DIC to Standard Convection Drying Processes to Intensify Transfer Phenomena and Improve Quality—An Overview

Increasing globalization is driving agricultural production in developing countries toward better recovery levels and high additional value. A great opportunity is thus offered to emerging economies. By adopting appropriate and improved methods that allow better preservation, transport, and storage and that conform to the rigorous requirements and standards of organoleptic and nutritional quality as well as stringent hygienic criteria, emerging economies can derive significant benefits. Drying of biological materials usually results in shrinkage. The impact of shrinkage is often highly prejudicial for both the function and use of these materials. On the one hand, shrinkage results in a sharp decrease in water diffusivity through the porous structure (for dehydration and rehydration processes). On the other hand, the compact structure of dried biological material is usually unsuitable in terms of organoleptic quality and is inadequate for grinding. Thus, it is becoming very important to include retexturing and structure-expanding processes in standard drying processes. To this end, the instant controlled pressure drop (DIC) technology has been proposed and successfully tested as a texturing process for partially dried materials, which should normally intensify the whole operation. The quality of the final product as well as the performance of the drying process can also be dramatically improved. Finally, for a large category of dried fruits and vegetables, and even freeze-dried materials, microbiological contamination and the presence of insects and larvae are serious problems. DIC technology can be used as an ultra-high-temperature treatment for a controlled decontamination. Such dried, expanded, and completely decontaminated products can be used as highly nutritional snacks. They can easily be ground to produce expanded granulated powders with excellent sensory, nutritional, functional, and textural properties.