Instant controlled pressure drop drying : A review on preservation of quality characteristics in fresh produce
Copyright © 2023 Elsevier Ltd. All rights reserved..
This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2023 |
|---|---|
| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:419 |
|---|---|
| Enthalten in: |
Food chemistry - 419(2023) vom: 01. Sept., Seite 136039 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Waghmare, Roji [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
059QF0KO0R |
|---|
| Anmerkungen: |
Date Completed 28.04.2023 Date Revised 28.04.2023 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2023.136039 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM355092271 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM355092271 | ||
| 003 | DE-627 | ||
| 005 | 20231226063622.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231226s2023 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2023.136039 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1183.xml |
| 035 | |a (DE-627)NLM355092271 | ||
| 035 | |a (NLM)37004369 | ||
| 035 | |a (PII)S0308-8146(23)00657-X | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Waghmare, Roji |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Instant controlled pressure drop drying |b A review on preservation of quality characteristics in fresh produce |
| 264 | 1 | |c 2023 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 28.04.2023 | ||
| 500 | |a Date Revised 28.04.2023 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2023 Elsevier Ltd. All rights reserved. | ||
| 520 | |a This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Review | |
| 650 | 4 | |a Drying time | |
| 650 | 4 | |a Energy consumption | |
| 650 | 4 | |a Explosion puffing drying | |
| 650 | 4 | |a Food quality | |
| 650 | 4 | |a Instant controlled pressure-drop | |
| 650 | 7 | |a Water |2 NLM | |
| 650 | 7 | |a 059QF0KO0R |2 NLM | |
| 650 | 7 | |a Steam |2 NLM | |
| 700 | 1 | |a Munekata, Paulo E S |e verfasserin |4 aut | |
| 700 | 1 | |a Kumar, Manoj |e verfasserin |4 aut | |
| 700 | 1 | |a Moharir, Sona R |e verfasserin |4 aut | |
| 700 | 1 | |a Yadav, Rahul |e verfasserin |4 aut | |
| 700 | 1 | |a Dhama, Kuldeep |e verfasserin |4 aut | |
| 700 | 1 | |a Lorenzo, José M |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 419(2023) vom: 01. Sept., Seite 136039 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:419 |g year:2023 |g day:01 |g month:09 |g pages:136039 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2023.136039 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 419 |j 2023 |b 01 |c 09 |h 136039 | ||