LEADER 03838oam 2200493 450 001 9910298653603321 005 20190911103512.0 010 $a1-4614-8669-6 024 7 $a10.1007/978-1-4614-8669-5 035 $a(OCoLC)864683334 035 $a(MiFhGG)GVRL6WWS 035 $a(EXLCZ)992550000001151586 100 $a20130819d2014 uy 0 101 0 $aeng 135 $aurun|---uuuua 181 $ctxt 182 $cc 183 $acr 200 00$aInstant controlled pressure drop (D.I.C.) in food processing $efrom fundamental to industrial applications /$fTamara Allaf, Karim Allaf, editors 205 $a1st ed. 2014. 210 1$aNew York :$cSpringer,$d2014. 215 $a1 online resource (xiv, 183 pages) $cillustrations (some color) 225 1 $aFood Engineering Series,$x2628-8095 300 $a"ISSN: 1571-0297." 311 $a1-4614-8668-8 320 $aIncludes bibliographical references and index. 327 $aPreface -- Part I Drying -- Chapter 1.Swell-Drying -- Chapter 2.D.I.C. assisted hot air drying of post-harvest paddy rice -- Chapter 3. D.I.C. assisted parboiling of paddy rice -- Part II Allergens and Decontamination -- Chapter 4. Effect of D.I.C. on the allergenicity of legume proteins -- Chapter 5. D.I.C. Decontamination of Solid and Powder -- Part III Extraction -- Chapter 6. Extraction of Essential Oils & Volatile Molecules -- Chapter 7. D.I.C. texturing for Solvent Extraction -- Chapter 8. Coupling D.I.C. and ultrasound in solvent extraction processes -- Chapter 9. D.I.C. intensification of the mechanical extraction of lipids by pressing -- Conclusion -- Index. 330 $aThe use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.    Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of ?instantaneity?. Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes. 410 0$aFood engineering series. 606 $aFood industry and trade 606 $aFood$xDrying 606 $aFood$xPreservation 615 0$aFood industry and trade. 615 0$aFood$xDrying. 615 0$aFood$xPreservation. 676 $a660.63 702 $aAllaf$b Tamara 702 $aAllaf$b Karim 801 0$bMiFhGG 801 1$bMiFhGG 906 $aBOOK 912 $a9910298653603321 996 $aInstant Controlled Pressure Drop (D.I.C.) in Food Processing$92514720 997 $aUNINA