scholarly journals An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6519
Author(s):  
Juan Leopoldo Pech-Almeida ◽  
Carmen Téllez-Pérez ◽  
Maritza Alonzo-Macías ◽  
Giselle Dení Teresa-Martínez ◽  
Karim Allaf ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Fruits And Vegetables ◽  
Food Preservation ◽  
Biologically Active ◽  
Saturated Steam ◽  
Industrial Scale ◽  
Drying Time ◽  
Wide Range ◽  
Food Applications ◽  
Instant Controlled Pressure Drop

Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.

scholarly journals Impact of Instant Controlled Pressure Drop (DIC) Treatment on Drying Kinetics and Caffeine Extraction from Green Coffee Beans

2012 ◽  
Vol 1 (1) ◽  
pp. 24 ◽  
Author(s):  
I. Kamal ◽  
A. Gelicus ◽  
K. Allaf
Keyword(s):  
Pressure Drop ◽  
Initial Moisture Content ◽  
Effective Diffusivity ◽  
Steam Pressure ◽  
Raw Material ◽  
Saturated Steam ◽  
Drying Time ◽  
Hot Air ◽  
Instant Controlled Pressure Drop ◽  
The Impact

<p>The present work is directed towards the impacts of Détente InstantanéeContrôléeDIC (French, for instant controlled pressure-drop) in terms of decaffeination and drying of Ethiopian green coffee beans (GCBs).DICconsisted in subjecting the product to a high-pressure saturated steam during some seconds and ended with an abrupt pressure drop towards a vacuum. A conventional aqueous extraction and a hot air-drying took place after DIC treatment. Inthis study, Response Surface Method (RSM) was used withDIC saturated steam pressure P, thermal treatment time t, and initial moisture content W asthe independent variables. Both direct DICextract recovered from the vacuum tank and the aqueous extracts wereanalyzed and quantified using the reversed phase-HPLC. With decaffeination ratiosas dependent variables, P and Wwere the most significant operating parameters; whilet was much weaker.Total decaffeination ratio could reach 99.5% after DIC treatment at specificconditions of W=11.00% db, P=0.1 MPa, and t=35swhile it was only 58% when achieved with untreated raw material.</p> The effective diffusivity  and the starting accessibility  were calculated from the diffusion/surface interaction kinetic model of hotair drying after DIC treatment. They dramatically increased with P and t while W had a weak impact.Thus, at the optimized DICconditions, and  increased from 0.33 to 12.60 10<sup>-10</sup>m² s<sup>-1</sup>and from 0.75 to 11.53 g/100 g db, respectively. Drying time needed to reach 5% db became 60 min instead of 528 min for untreated raw material. <p>RSM analysis showed that the DIC saturated steam pressure P and the initial moisture content W were the most significant variables both affecting the decaffeination ratio; the impact of the total thermal processing time t was much weaker. Total decaffeination ratio could reach 99.5% after DIC treatment at specific conditions of W=11.00% db, P=0.1 MPa, and t=35 s while it was only 58% when achieved with untreated raw material.</p> <p>Using diffusion/surface interaction model of hot-air drying kinetics just after DIC treatment, we could observe that DIC expansion dramatically improved the drying kinetic parameters, with P and t as the most significant DIC operating parameters while the impact of W was much weaker. Thus, the optimized DIC treatment allowed the effective diffusivity  and the starting accessibility to increase from 0.33 10<sup>-10</sup> m² s<sup>-1</sup> and 0.75 g/100 g db to 12.60 10<sup>-10</sup> m² s<sup>-1</sup> and 11.53 g/100 g db, respectively. Drying time needed to reach 5% db became 60 min instead of 528 min for untreated raw material.</p>

scholarly journals Applications of Plasma-Liquid Systems: A Review

Materials ◽  
2019 ◽  
Vol 12 (17) ◽  
pp. 2751 ◽  
Author(s):  
Fatemeh Rezaei ◽  
Patrick Vanraes ◽  
Anton Nikiforov ◽  
Rino Morent ◽  
Nathalie De Geyter
Keyword(s):  
Environmental Remediation ◽  
Solution Treatment ◽  
Research Field ◽  
Food Preservation ◽  
Processing Power ◽  
Wide Range ◽  
Liquid Systems ◽  
Food Applications ◽  
Processing Water ◽  
Nanomaterial Processing

Plasma-liquid systems have attracted increasing attention in recent years, owing to their high potential in material processing and nanoscience, environmental remediation, sterilization, biomedicine, and food applications. Due to the multidisciplinary character of this scientific field and due to its broad range of established and promising applications, an updated overview is required, addressing the various applications of plasma-liquid systems till now. In the present review, after a brief historical introduction on this important research field, the authors aimed to bring together a wide range of applications of plasma-liquid systems, including nanomaterial processing, water analytical chemistry, water purification, plasma sterilization, plasma medicine, food preservation and agricultural processing, power transformers for high voltage switching, and polymer solution treatment. Although the general understanding of plasma-liquid interactions and their applications has grown significantly in recent decades, it is aimed here to give an updated overview on the possible applications of plasma-liquid systems. This review can be used as a guide for researchers from different fields to gain insight in the history and state-of-the-art of plasma-liquid interactions and to obtain an overview on the acquired knowledge in this field up to now.

scholarly journals Rearing substrate impacts growth and macronutrient composition of Hermetia illucens (L.) (Diptera: Stratiomyidae) larvae produced at an industrial scale

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Andrea Scala ◽  
Jonathan A. Cammack ◽  
Rosanna Salvia ◽  
Carmen Scieuzo ◽  
Antonio Franco ◽  
...  
Keyword(s):  
Organic Waste ◽  
Fruits And Vegetables ◽  
Industrial Applications ◽  
Biodiesel Production ◽  
Industrial Scale ◽  
Waste Valorization ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
Wide Range ◽  
Spent Grain

Abstract Organic waste is a rapidly increasing problem due to the growth of the agricultural production needed to meet global food demands. Development of sustainable waste management solutions is essential. Black soldier fly, Hermetia illucens (L.) (Diptera: Stratiomyidae) (BSF), larvae are voracious consumers of a wide range of organic materials ranging from fruits and vegetables to animal remains, and manure. Thanks to this ability and considering the larval high protein and lipid content, BSF larvae are a useful additive in animal feeds and biodiesel production. Unfortunately, the feasibility of using the black soldier fly as a tool for waste valorization and feed production has primarily been investigated at the benchtop scale. Thus, mobilization of current practices to an industrial scale is challenging because scaling up from small laboratory studies to large industrial studies is not necessarily linear. The goal of this study was to demonstrate the ability of the BSF to recycle organic waste at an industrial scale. To accomplish this goal, three organic waste streams were used (e.g., apples, bananas, and spent grain from a brewery) to test six diet treatments (1) apple, (2) banana, (3) spent grain, (4) apple and banana, (5) apple and spent grain, and (6) banana and spent grain. Working at scale of 10,000 BSF larvae life history traits, waste valorization, protein and lipid profiles were measured for each diet treatment. Differences were recorded across all variables, except substrate conversion, for larvae fed on fruit and spent grain (alone or with fruit). Growth rate significantly differed across treatments; larvae reared on spent grain grew twice as fast as those fed apples alone, but those reared on the apple and spent grain mixture produced twice as much insect biomass. However, it should be noted that larvae resulting from the apple diet contained 50% more fat than larvae fed the fruit and spent grain mixtures. Commonly-available organic wastes were successfully used at an industrial scale to produce BSF larvae that have the potential to substitute other sources of protein and lipids in different industrial applications. Industrialization efforts are encouraged to assess these impacts when integrating diverse ingredients into larval diets as a means to more precisely predict output, such as larval development time and final larval biomass.

scholarly journals Industry Perspectives on the Use of Natural Antimicrobials and Inhibitors for Food Applications

1996 ◽  
Vol 59 (13) ◽  
pp. 82-86 ◽  
Author(s):  
GRAHAME W. GOULD
Keyword(s):  
Food Preservation ◽  
Small Peptides ◽  
Natural Systems ◽  
Naturally Occurring ◽  
Wide Range ◽  
Food Applications ◽  
Future Potential ◽  
Product Quality And Safety ◽  
Natural Inhibitors ◽  
Synergistic Combinations

ABSTRACT The wide range of extremely effective naturally occurring antimicrobial systems include those derived front animals (e.g., enzymes such as lysozyme and lactoperoxidase; other proteins such as lactoferrin, lactoferricin, ovotransferrin, and serum transferrins; small peptides such as histatins and magainins; and the immune system), those derived front plants (e.g., phytoalexins, low- molecular-weight components of herbs and spices; phenolics such as oleuropein; and essential oils) and those derived front microorganisms (e.g., bacteriocins such as nisin and pediocin). An increasing number of such natural systems is being deliberately utilized for food preservation, or being explored for such use. The future potential is substantial, particularly as the efficacy of these systems is demonstrated in additive or synergistic combinations with some of the other antimicrobial factors that we can employ to improve the safety and shelf stability of foods. While “naturalness” alone is not necessarily a sufficient objective for these developments, the use of natural inhibitors as components of systems that can together enhance the effectiveness of preservation, with advantages in product quality and safety, justifies pursuit.

scholarly journals Strawberries hybrid drying combining airflow, dic technology and intermittent microwaves

2018 ◽  
Author(s):  
Ezzeddine Amami ◽  
Colette Besombes ◽  
Nabil Kechaou ◽  
Karim Allaf
Keyword(s):  
Heat Transfer ◽  
Energy Consumption ◽  
Pressure Drop ◽  
Chemical Characteristics ◽  
Drying Time ◽  
Active Time ◽  
Conduction Heat Transfer ◽  
Instant Controlled Pressure Drop ◽  
Physical And Chemical ◽  
Tempering Time

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.Keywords: Airflow Drying; Instant Controlled Pressure-Drop DIC; Swell-Drying; Pulsed Micro-Wave Drying; Physical and Chemical Characteristics.  

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.

Aspergillus sydowii Strain SCAU066 and Aspergillus versicolor Isolate BAB-6580: Potential Source of Xylanolytic, Cellulolytic and Amylolytic Enzymes

2020 ◽  
Vol 14 (2) ◽  
pp. 15
Author(s):  
Zaidah Zainal ariffin
Keyword(s):  
Extracellular Enzymes ◽  
Biologically Active ◽  
Aspergillus Versicolor ◽  
Aspergillus Sydowii ◽  
Aspergillus Tamarii ◽  
Alternative Source ◽  
Amylolytic Enzymes ◽  
Potato Dextrose Broth ◽  
Wide Range ◽  
Pharmaceutical Industries

Fungi is known to produce a wide range of biologically active metabolites and enzymes. Enzymes produced by fungi are utilized in food and pharmaceutical industries because of their rich enzymatic profile. Filamentous fungi are particularly interesting due to their high production of extracellular enzymes which has a large industrial potential. The aim of this study is to isolate potential soil fungi species that are able to produce functional enzymes for industries. Five Aspergillus species were successfully isolated from antibiotic overexposed soil (GPS coordinate of N3.093219 E101.40269) by standard microbiological method. The isolated fungi were identified via morphological observations and molecular tools; polymerase chain reactions, ITS 1 (5’- TCC GTA GGT GAA CCT GCG G3’) forward primer and ITS 4 (5’-TCC TCC GCT TAT TGA TAT GC-3’) reverse primer. The isolated fungi were identified as Aspergillus sydowii strain SCAU066, Aspergillus tamarii isolate TN-7, Aspergillus candidus strain KUFA 0062, Aspergillus versicolor isolate BAB-6580, and Aspergillus protuberus strain KAS 6024. Supernatant obtained via submerged fermentation of the isolated fungi in potato dextrose broth (PDB) and extracted via centrifugation was loaded onto specific media to screen for the production of xylanolytic, cellulolytic and amylolytic enzymes. The present findings indicate that Aspergillus sydowii strain SCAU066 and Aspergillus versicolor isolate BAB-6580 have great potential as an alternative source of xylanolytic, cellulolytic and amylolytic enzymes.

The content of decenoic acids in drone brood preparations and combined preparations based on it

Biomics ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 389-393
Author(s):  
D.V. Mitrofanov ◽  
N.V. Budnikova
Keyword(s):  
Royal Jelly ◽  
Storage Conditions ◽  
Water Soluble ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Strict Adherence ◽  
Drone Brood ◽  
Wide Range ◽  
Active Substances ◽  
Melanin Complex

The drone brood contains a large number of substances with antioxidant activity. These substances require stabilization and strict adherence to storage conditions. Among these substances are unique decenoic acids, the content of which is an indicator of the quality of drone brood and products based on it. The ability of drone brood to reduce the manifestations of oxidative stress is shown. There are dietary supplements for food and drugs based on drone brood, which are used for a wide range of diseases. Together with drone brood, chitosan-containing products, propolis, royal jelly can be used. They enrich the composition with their own biologically active substances and affect the preservation of the biologically active substances of the drone brood. Promising are the products containing, in addition to the drone brood, a chitin-chitosan-melanin complex from bees, propolis, royal jelly. The chitin-chitosan-melanin complex in the amount of 5% in the composition of the adsorbent practically does not affect the preservation of decenic acids, while in the amount of 2% and 10% it somewhat worsens. The acid-soluble and water-soluble chitosan of marine crustaceans significantly worsens the preservation of decenoic acids in the product. Drone brood with royal jelly demonstrates a rather high content of decenoic acids. When propolis is introduced into the composition of the product, the content of decenoic acids increases according to the content of propolis.

Influencia de las condiciones de secado solar en la coloración de plantas medicinales

2019 ◽  
pp. 28-34
Author(s):  
Margarita Castillo-Téllez ◽  
Beatriz Castillo-Téllez ◽  
Juan Carlos Ovando-Sierra ◽  
Luz María Hernández-Cruz
Keyword(s):  
Medicinal Plants ◽  
Forced Convection ◽  
Rural Areas ◽  
Color Change ◽  
Drying Process ◽  
Scientific Medicine ◽  
Drying Time ◽  
Bacterial Proliferation ◽  
Wide Range ◽  
Very High

For millennia, humans have used hundreds of medicinal plants to treat diseases. Currently, many species with important characteristics are known to alleviate a wide range of health problems, mainly in rural areas, where the use of these resources is very high, even replacing scientific medicine almost completely. This paper presents the dehydration of medicinal plants that are grown in the State of Campeche through direct and indirect solar technologies in order to evaluate the influence of air flow and temperature on the color of the final product through the L* a* scale. b*, analyzing the activity of water and humidity during the drying process. The experimental results showed that the direct solar dryer with forced convection presents a little significant color change in a drying time of 400 min on average, guaranteeing the null bacterial proliferation and reaching a final humidity between 9 % and 11 %.

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