By Sabah Mounir, Carmen Téllez-Pérez, Maritza Alonzo-Macías, Karim Allaf (auth.), Tamara Allaf, Karim Allaf (eds.)
using speedy managed strain Drop (D.I.C.) in meals processing operations is comparatively new compared to different traditional or cutting edge applied sciences. as well as latest functions corresponding to drying, texturing and decontamination, D.I.C. expertise has been proven to be hugely acceptable for an ever-growing variety of makes use of and with quite a lot of uncooked fabrics. a few examples are post-harvesting and drying of vegatables and fruits; cereal steaming; extraction of crucial oils and lively molecules, the place D.I.C. should be mixed with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids.
This ebook provides a whole photo of present wisdom at the use of D.I.C. in meals processing, renovation and extraction. It offers a entire compilation, summarizing the basics of D.I.C. expertise, present advancements, new study findings, security precautions and environmental affects. it is going to additionally give a contribution to widening the scope of D.I.C. expertise during the inclusion of a few much-needed examples of commercial functions. every one bankruptcy of the publication is complementary to the opposite chapters. all of them are in accordance with displays of reputed overseas researchers and tackle the most recent development within the field.
Professor Karim ALLAF heads a learn group engaged on the intensification of eco-processes at l. a. Rochelle college. he's a physicist and knowledgeable within the thermodynamics of “instantaneity”.
Dr. Tamara ALLAF is the R&D supervisor of ABCAR-DIC technique corporation. A chemical engineer, she acquired her Ph.D. in cutting edge extraction processes.
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2007). Similar results were obtained with soybean trypsin. From these results it was possible to scale up DIC to the industrial level to decrease the anti-nutritional factors (Haddad and Allaf 2007). This has the advantage of using a moderate temperature for a shorter time (6 min) compared with many other processes cited in the literature (Baker and Mustakas 1973; Rackis et al. 1986). 1 S. Mounir et al. Functional Properties Product–Water Interactions Desorption and Adsorption Isotherms Although the drying kinetics was better and the starting accessibility and effective diffusivity higher, water was better bound in DIC-expanded material.
Drying Technol 24(11):1487–1494. 1080/ 07373930600952834 Sulaiman I (2013) Approches fondamentales et expe´rimentales des processus d’autovaporisation et de modification structurelle de mate´riaux surchauffe´s pendant la de´tente instantane´e controˆle´e vers le vide. Universite´ de la Rochelle, La Rochelle Te´llez-Pe´rez C (2013) Valorization of Mexican agriculture by preservation and drying by instant autovaporization; case of green pepper. University of La Rochelle, La Rochelle Te´llez-Pe´rez C, Sabah MM, Montejano-Gaita´n JG, Sobolik V, Martı´nez CA, Allaf K (2012) Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green Moroccan pepper (Capsicum annuum).
This paradoxical state is completely opposite to what is required for drying (Al Haddad 2007; Al Haddad et al. 2008). A similar paradoxical situation is obtained with freeze-drying at both sublimation and (more effectively) desorption periods. 5 Intensification of Airflow Drying: Applications To carry out an appropriate drying operation, one has to intensify the entire airflow drying process. Thus, adequate external conditions for airflow can be studied, defined, and optimized as a first intensification.