Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions

2018 ◽  
Vol 11 (9) ◽  
pp. 1674-1685 ◽  
Author(s):  
Jian Peng ◽  
Jinfeng Bi ◽  
Jianyong Yi ◽  
Xinye Wu ◽  
Mo Zhou ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Texture Properties ◽  
Instant Controlled Pressure Drop ◽  
Carrot Chips

Effect of pectin osmosis or degradation on the water migration and texture properties of apple cube dried by instant controlled pressure drop drying (DIC)

LWT ◽  
2020 ◽  
Vol 125 ◽  
pp. 109202
Author(s):  
Xiao Li ◽  
Jinfeng Bi ◽  
Xin Jin ◽  
Xuan Li ◽  
Yuanyuan Zhao ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Water Migration ◽  
Texture Properties ◽  
Drop Drying ◽  
Instant Controlled Pressure Drop

Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 365-373 ◽  
Author(s):  
Jian Peng ◽  
Jianyong Yi ◽  
Jinfeng Bi ◽  
Qinqin Chen ◽  
Xinye Wu ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Freezing Temperature ◽  
Instant Controlled Pressure Drop ◽  
Carrot Chips

Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables

2018 ◽  
Vol 14 (7-8) ◽  
Author(s):  
Mian Noor Hussain Asghar Ali ◽  
Jian Peng ◽  
Jinfeng Bi ◽  
Jianyong Yi ◽  
YuanYuan Zhao
Keyword(s):  
Pressure Drop ◽  
Fruits And Vegetables ◽  
Volume Ratio ◽  
Hot Water ◽  
Fresh Potato ◽  
Colour Changes ◽  
King Oyster Mushroom ◽  
Instant Controlled Pressure Drop ◽  
Carrot Chips ◽  
Treated Apple

AbstractThe effects of instant controlled pressure drop (DIC) drying, and blanching-assisted DIC (B + DIC) on texture, volume ratio (VR), colour, microstructures of different tissues, and cell-morphology of fruit and vegetable chips was examined. Results revealed that B + DIC had a significant effect on fruits and vegetable chips as compared with DIC treated. The DIC dried mango chips were observed to have low hardness (26.12 N) and maximum crispness (10.43) that were also observed in mango chips under B + DIC treated (14.66), exhibiting a puffy structure and crispy texture. Well expanded structure which reflected by VR was found in the mango (0.46 mL) and king oyster mushroom (KOM) (0.36 mL) chips under both treatments. The maximum total colour changes (∆E) were also obtained in the mango (30.40) and carrot (42.87) chips under B + DIC. The microstructures of the apple, carrot, KOM and potato chips products, which corresponded to its well expanded appearances, showed a honeycomb-like pores structure, observed for DIC treated apple, fresh potato, B + DIC dried KOM as well as in sweet potato. In addition, the B + DIC-treated carrot chips, pores size, increased the cell wall and expanded. Moreover, the mushroom chips mostly were shrunken after hot water blanching.

Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste

2021 ◽  
Author(s):  
Tarik Hadibi ◽  
Abdelghani Boubekri ◽  
Djamel Mennouche ◽  
Abderrahmane Benhamza ◽  
Colette Besombes ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Tomato Paste ◽  
Instant Controlled Pressure Drop

scholarly journals Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments

2021 ◽  
Vol 15 (3) ◽  
pp. 121-130
Author(s):  
BOULEMKAHEL Souad ◽  
BENATALLAH Leila ◽  
BESOMBES Colette ◽  
ALLAF Karim ◽  
Nasreddine ZIDOUNE Mohammed
Keyword(s):  
Pressure Drop ◽  
Design Of Experiments ◽  
Rice Field ◽  
Field Bean ◽  
Gluten Free ◽  
Technological Quality ◽  
Instant Controlled Pressure Drop
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