Decontamination of Solid and Powder Foodstuffs using DIC Technology

International audienc

Strawberries hybrid drying combining airflow, dic technology and intermittent microwaves

[EN] 1-cm strawberry slices were partially airflow-dried at 50 °C, to reach 0.25 g H2O/g db. Optimized DIC treatment was performed at 350 kPa for 10 s. The final drying stage of these DIC-expanded slices was achieved from 0.25 to 0.1 g H2O/g db (dry basis) using intermittent Pulsed Micro-Wave Drying PMWD to prevent from the paradoxical step of coupled conduction heat transfer with deep generation and transfer of vapor. PMWD was defined at constant 100 W for 3.25±0.05 g with constant active time ton maintained at 2 s, and tempering time toff ranged between 2 and 10 s, or with a continuous way. By decreasing both energy consumption and total drying time of DIC-expanded slices using intermittent microwave, the whole cost significantly decreased to be much lower than the conventional MWD drying, with a great increasing of the quality.Amami, E.; Besombes, C.; Kechaou, N.; Allaf, K. (2018). Strawberries hybrid drying combining airflow, dic technology and intermittent microwaves. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1639-1646. https://doi.org/10.4995/IDS2018.2018.7556OCS1639164

Instant Controlled Pressure-Drop DIC as a Strategic Technology for Different Types of Natural Functional Foods

The increasing demand for functional foods requires the design, simulation, and further optimization of preservation processes of food with the purpose of keeping as high as possible the functionality of food products. Many studies have shown that the high consumption of fruit and vegetables prevent chronic diseases such as obesity, type 2 diabetes mellitus, cancer, among others. Fruits and vegetables are important sources of nutrients, dietary fibers, and phytochemicals. However, after harvest, they are highly perishable because of their high moisture content of almost 3–9 g H2O/g db. Solar and airflow drying processes have been the most popular methods to increase the shelf life of these products. Nevertheless, low organoleptic and nutritional quality, hygiene problems, and long drying periods constitute significant barriers to a more widespread use. “Swell-drying” is a special drying process convective airflow drying (CAD) to the instant controlled pressure-drop (DIC) expansion. This process is well-known as guaranteeing (1) the preservation of functional properties; (2) the organoleptic quality; (3) the effective microbiological/fungi decontamination; and (4) a reduced energy consumption and a lower drying time. DIC treatment is a high temperature/short time (HTST) process that improves both performance of drying process and high-quality functional foods

Influence of instant controlled pressure drop (DIC) on allergenic potential of tree nuts

Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Previous studies have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of instant controlled pressure drop (DIC) on pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment, which results in a remarkable decrease in detection of potentially allergenic proteins. The harshest conditions of DIC (7 bar, 120 s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but is not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, instant controlled pressure drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nut flour to be used in the food industry

Contribution à l'étude des phénomènes d'extraction hydro-thermo-mécanique d'herbes aromatiques : applications généralisées

The Controlled Pressure Drop, DIC, is defined as a process of extraction of essential oils; the practicability of the process and the optimization including kinetics and quality for specific cases have been studied. In this work, we try to extent the concept and to better understand processes in order to control the parameters and to generalize the operation. Raw materials studied here concerned the lavandin, the oregano and the rosemary. Besides some physical analyses (density, electronic microscopy,...) of the residual material, the quality of extracts was determined and quantified by Gas Chromatography and Mass Spectrometry to define the molecules present in the extract and to establish the composition of essential oils. The comparison with steam distillation confirm the advantages of DIC in terms of kinetics (several minutes instead of several hours) and of quality (a higher concentration in oxygeneous molecules). We distinguished two processes in the operation DIC: the vaporization at higherthe upper temperatures and shorter times compared with the steam distillation, and the autovaporization exclusively occuring during the pressure drop, which importance depends closely on the degree of instantaneity. The chase of the effort of synthesis, the possibility of fractionated condensation, weak energy consumption, good environmental impact and the promotion of the residual product leading to the extraction of other no volatile molecules will contribute to the good industrialization of the operation.La détente instantanée contrôlée DIC a d'ores et déjà été définie comme procédé d'extraction d'huiles essentielles ; son étude a concerné la faisabilité et l'optimisation incluant cinétique et qualité de quelques cas spécifiques. Dans le présent travail, nous cherchons à étendre le concept et à mieux comprendre les processus en vue de bien maîtriser les paramètres opératoires et de généraliser l'opération. Les matières premières étudiées ici ont concerné le lavandin, l'origan et le romarin. En plus de quelques analyses physiques (masse volumique, microscopie électronique...) concernant la matière résiduelle, la qualité de l'extrait a été déterminée et quantifiée par Chromatographie Gazeuse et Spectroscopie de Masse ce qui a permis de bien définir les molécules présentes et d'établir la composition de l'huile essentielle extraite. La comparaison avec l'extraction par entraînement à la vapeur permet de confirmer les avantages de la DIC en termes de cinétique (quelques minutes au lieu de quelques heures) et de qualité (une plus grande concentration en molécules oxygénées). Nous avons distingué deux processus au cours de l'opération DIC : la vaporisation à des températures supérieures et des durées plus courtes à celles de l'entraînement à la vapeur et l'autovaporisation ayant exclusivement lieu lors des détentes dont l'importance dépend étroitement du degré d'instantanéité. La poursuite de l'effort de synthèse, la possibilité de condensation fractionnée, la faible consommation énergétique, le bon impact environnemental et la valorisation du produit résiduel menant à l'extraction d'autres molécules non volatiles contribueront à la bonne industrialisation de l'opération

Contribution à l'étude des phénomènes d'extraction hydro-thermo-mécanique d'herbes aromatiques (applications généralisées)

La détente instantanée contrôlée DIC a d ores et déjà été définie comme procédé d extraction d huiles essentielles ; son étude a concerné la faisabilité et l optimisation incluant cinétique et qualité de quelques cas spécifiques. Dans le présent travail, nous cherchons à étendre le concept et à mieux comprendre les processus en vue de bien maîtriser les paramètres opératoires et de généraliser l opération. Les matières premières étudiées ici ont concerné le lavandin, l origan et le romarin. En plus de quelques analyses physiques (masse volumique, microscopie électronique ) concernant la matière résiduelle, la qualité de l extrait a été déterminée et quantifiée par Chromatographie Gazeuse et Spectroscopie de Masse ce qui a permis de bien définir les molécules présentes et d établir la composition de l huile essentielle extraite. La comparaison avec l extraction par entraînement à la vapeur permet de confirmer les avantages de la DIC en termes de cinétique (quelques minutes au lieu de quelques heures) et de qualité (une plus grande concentration en molécules oxygénées). Nous avons distingué deux processus au cours de l opération DIC : la vaporisation à des températures supérieures et des durées plus courtes à celles de l entraînement à la vapeur et l autovaporisation ayant exclusivement lieu lors des détentes dont l importance dépend étroitement du degré d instantanéité. La poursuite de l effort de synthèse, la possibilité de condensation fractionnée, la faible consommation énergétique, le bon impact environnemental et la valorisation du produit résiduel menant à l extraction d autres molécules non volatiles contribueront à la bonne industrialisation de l opération.LA ROCHELLE-BU (173002101) / SudocSudocFranceF

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

International audienceDétente 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 hydrodistilla-tion 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

Instant controlled pressure drop (DIC) as a process of extraction of volatile oils: the impact of the rate of pressure drop

National audienc

Fundamentals and experimental studies in essential oil extraction by instant autovaporisation using the instant controlled pressure drop DIC technology

International audienc

Comparison of expander and Instant Controlled Pressure-Drop DIC technologies as thermomechanical pretreatments in enhancing solvent extraction of vegetal soybean oil

International audienc