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 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 Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

2013 ◽  
Vol 2 (2) ◽  
pp. 92 ◽  
Author(s):  
Maritza Alonzo-Macías ◽  
Anaberta Cardador-Martínez ◽  
Sabah Mounir ◽  
Gerardo Montejano-Gaitán ◽  
Karim Allaf
Keyword(s):  
Antioxidant Activity ◽  
Steam Pressure ◽  
Saturated Steam ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Flavonoid Content ◽  
Hot Air Drying ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Instant Controlled Pressure Drop

<p>Hot air drying (HAD), freeze-drying (FD), and swell-drying (SD, coupling instant controlled pressure drop, DIC, to standard hot air) were applied to strawberries (<em>Fragaria</em> var. Camarosa). The total phenol, total flavonoid, and total anthocyanin contentswere evaluated versusthe drying methods. The correlations between the bioactive compounds and antioxidant activity were investigated. The obtained results showed that the differences in phenol levels were no quite comparing the three drying techniques; however, great variations were reported for anthocyanin and flavonoid content.</p> A strong correlation between the antioxidant activity and anthocyanin content was found in SD strawberries. Also, it was observed that saturated steam pressure (P) of DIC texturing operation, had a significant effect on the studied parameters compared to the thermal holding time (t). The optimum conditions of DIC were P = 0.35 MPa for t = 10 s to obtain the highest levels of phenols, flavonoids, and anthocyanins, as well as antioxidant activity.

Characteristics of Thin-Layer Infrared Drying of Apple Pomace With and Without Hot Air Pre-drying

2007 ◽  
Vol 13 (2) ◽  
pp. 91-97 ◽  
Author(s):  
J. Sun ◽  
X. Hu ◽  
G. Zhao ◽  
J. Wu ◽  
Z. Wang ◽  
...  
Keyword(s):  
Thin Layer ◽  
Initial Moisture Content ◽  
Effective Diffusivity ◽  
Moisture Diffusion ◽  
Apple Pomace ◽  
Drying Time ◽  
Infrared Drying ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Treated Apple

Thin-layer infrared drying characteristics of apple pomace, with and without hot air pre-drying, were studied with a laboratory scale infrared dryer. Moreover, ten commonly used mathematical models were used to fit experimental data. Logarithmic model and Page model were most adequate in describing thin-layer drying of fresh and pre-treated apple pomace respectively. The values of average effective diffusivity in drying the pre-treated apple pomace were about 1.3 times of that in the fresh apple pomace with the initial moisture content of 40% (wet basis).The values of activation energy of moisture diffusion were about 30 kJ/mol for the fresh and pre-treated apple pomace respectively. Infrared drying, combined with hot air pre-drying, can save 20% of drying time to remove the same amount of remained moisture as compared to the infrared drying alone. The above findings might be used for operation of drying apple pomace.

scholarly journals DIC TEXTURING-ASSISTED ACCELERATED SOLVENT EXTRACTION OF ACTIVE MOLECULES OF POMEGRANATE PEEL

2016 ◽  
Vol 12 (9) ◽  
pp. 4023-4044
Author(s):  
Karim Allaf ◽  
Khaoula Elaydi ◽  
Ibtisam Kamal ◽  
Ahmed Bedoui
Keyword(s):  
Solvent Extraction ◽  
Radical Scavenging ◽  
Effective Diffusivity ◽  
Bioactive Compound ◽  
Average Diameter ◽  
Processing Parameters ◽  
Accelerated Solvent Extraction ◽  
Raw Material ◽  
Phenol Compounds ◽  
Instant Controlled Pressure Drop

The current work discusses the use of Instant Controlled Pressure Drop (DIC) as a pretreatment texturing stage intensifying phenolic compound extraction from South Tunisian Punicagranatum L. peels in both cases of conventional and Accelerated Solvent Extraction (ASE). Response Surface Methodology (RSM) allowed identifying the effects of DIC processing parameters on the yields of Total Phenol Compounds (TPC), Total Flavonoid (TF), Condensed Tannins (CT), and Hydrolysable Tannins (HT), and antioxidant capacities via 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity and ß-carotene-linoleic acid as responses. Comparative methods were used to evaluate DIC-textured and Raw samples. The results obtained confirmed that appropriate DIC-texturing improved both kinetic and yield of bioactive compound extraction using ASE from Punicagranatum L. peels. Extraction kinetics was studied through Coupled Washing-Diffusion CWD model. The effective diffusivity was identified and quantified ranged from 0.27 to 8.22 against 0.4710-10 m2s-1 for DIC textured and raw material (RM), respectively. DIC swelling enabled solid vegetal material matrix to expand and be more adapted to mass transfer thus increasing extractability of the phenol compounds. Scanning Electron Microscope SEM showed that DIC generated pores with an average diameter of 50 µm.

scholarly journals Effect of Thermal Treatment of Birch Wood by Saturated Water Vapor on Granulometric Composition of Chips from Sawing and Milling Processes from the Point of View of Its Processing to Composites

2020 ◽  
Vol 10 (21) ◽  
pp. 7545 ◽  
Author(s):  
Richard Kminiak ◽  
Kazimierz A. Orlowski ◽  
Ladislav Dzurenda ◽  
Daniel Chuchala ◽  
Adrián Banski
Keyword(s):  
Composite Materials ◽  
Milling Process ◽  
Point Of View ◽  
Cnc Machining ◽  
Three Dimensions ◽  
Raw Material ◽  
Saturated Steam ◽  
Birch Wood ◽  
Environmental Criteria ◽  
The Impact

The goal of this work is to investigate the impact of thermal modification of birch wood with saturated steam on the particle size distribution of the sawing and milling process. Birch wood (Betula pendula Roth) is an excellent source to produce plywood boards. Wastes from mechanical processing of birch wood are suitable to produce composite materials. Granulometric analyses of chips from sawing processes on the PRW 15M frame saw, as well as on the 5-axis CNC machining centre SCM TECH Z5 and the 5-axis CNC machining centre AX320 Pinnacle, proved that more than 95% of chips are chips of coarse and medium coarse chip fractions with dimensions above 0.125 mm. Depending on the shape, coarse and medium-thick chips belong to the group of fiber chips, the length of which is several times greater than the width and thickness. Fine fractions with dimensions smaller than 125 μm are isometric chips that are approximately the same size in all three dimensions. Thoracic dust fractions below 30 μm were not measured. The performed analyses showed that the heat treatment of birch wood with saturated steam did not affect the grain size of chips formed in sawing and milling processes on CNC machining centre and can be used as a raw material for the production of composite materials. Fabric filters are suitable for separating chips extracted from frame saws, PRW-15M or machining centre. Environmental criteria for the separation of chips from transport air in textile filters are met by filters with a fabric classified in class G4.

Impact of the Instant Controlled Pressure Drop Treatment on Hot Air Drying of Cork Granules

2010 ◽  
Vol 28 (2) ◽  
pp. 180-185 ◽  
Author(s):  
Galal Abdulla ◽  
Abdelhamid Belghit ◽  
Karim Allaf
Keyword(s):  
Pressure Drop ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Instant Controlled Pressure Drop

scholarly journals Ultrasound Drying of Rose Hips: a Process Study

2020 ◽  
Vol 50 (1) ◽  
pp. 79-86
Author(s):  
Elena Verboloz ◽  
Marina Ivanova ◽  
Vera Demchenko ◽  
Sergey Fartukov ◽  
Nikita Evona
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Quality Indicators ◽  
State Standard ◽  
Raw Materials ◽  
Initial Moisture Content ◽  
Raw Material ◽  
Drying Process ◽  
Resource Saving ◽  
Drying Time

Introduction. Rose hips are rich in macro- and micronutrients. Unfortunately, heat treatment destroys most nutrients. Ultrasonic technologies make it possible to reduce the drying time and lower the temperature regime. The research objective was to adjust ultrasound technology to rose hip production in order to reduce the loss of vitamins and improve the quality indicators of the dried product. Study objects and methods. The research featured rose hips of the Rosa canina species collected in the south of Kazakhstan. This subspecies of wild rose is poor in vitamin C. Nevertheless, this shrub is extremely common in Russia and other countries of the Commonwealth of Independent States. The raw material was dried according to standard methods. One group of samples was treated with ultrasound, while the other served as control. Both groups underwent a sensory evaluation and were tested for moisture and vitamin C. Results and discussion. The rose hips were dried in a combination steam oven with a built-in ultrasonic wave generator. The research revealed the following optimal parameters of the ultrasound drying process: frequency of ultrasonic vibrations – 22 kHz, processing time – 2.5 h, temperature in the combination steam oven – +56°C, initial moisture content – 30%. The resulting product met the requirements of State Standard. The loss of moisture was 57%. According to State Standard 1994-93, the initial moisture content should be 15% or less. Time decreased from 360 min to 160 min, and the initial moisture was 13%. The experiment confirmed the initial hypothesis that ultrasonic treatment improves the drying process by improving quality indicators and preserving vitamin C in raw materials using. Conclusion. Ultrasound treatment during moisture removal from rose hips provides a resource-saving technology that fulfills an economically and socially important function.

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