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New Process for Texturizing Partially Dehydrated Biological Products Using Controlled Sudden Decompression to the Vacuum: Application on Potatoes
Author(s) -
Louka N.,
Allaf K.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08855.x
Subject(s) - decompression , dehydration , process (computing) , pulp and paper industry , steam pressure , chemistry , process engineering , materials science , environmental science , waste management , surgery , medicine , engineering , computer science , biochemistry , boiler (water heating) , operating system
A new texturizing process, Controlled Sudden Decompression (Détente Instantanée Contrôlée “DIC®“), has been developed to improve the quality of hot‐air dried food. The process involves a treatment under high pressure of steam followed by an extremely rapid decompression to the vacuum. Coupled with a drying step, this process provides high‐quality finished products for a similar overall cost to hot‐air drying alone. The definition, design, and achievement of the appropriate equipment have already been dealt with. In this study, 2 parameters directly related to DIC expansion were examined: initial pressure (before decompression) in the vacuum tank and the decompression duration. Impact of structural modifications on the rate of dehydration was also quantified.