By Sabah Mounir, Carmen Téllez-Pérez, Maritza Alonzo-Macías, Karim Allaf (auth.), Tamara Allaf, Karim Allaf (eds.)
using quick managed strain Drop (D.I.C.) in foodstuff processing operations is comparatively new compared to different traditional or leading edge applied sciences. as well as present purposes reminiscent of drying, texturing and decontamination, D.I.C. expertise has been proven to be hugely applicable for an ever-growing variety of makes use of and with a variety of uncooked fabrics. a few examples are post-harvesting and drying of vegatables and fruits; cereal steaming; extraction of crucial oils and energetic molecules, the place D.I.C. could be mixed with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids.
This ebook offers a whole photograph of present wisdom at the use of D.I.C. in nutrition processing, protection and extraction. It offers a accomplished compilation, summarizing the basics of D.I.C. know-how, present advancements, new examine findings, safeguard precautions and environmental affects. it's going to additionally give a contribution to widening the scope of D.I.C. know-how in the course of the inclusion of a few much-needed examples of commercial purposes. each one bankruptcy of the booklet is complementary to the opposite chapters. all of them are in accordance with displays of reputed foreign researchers and tackle the most recent development within the field.
Professor Karim ALLAF heads a learn crew engaged on the intensification of eco-processes at los angeles Rochelle college. he's a physicist and knowledgeable within the thermodynamics of “instantaneity”.
Dr. Tamara ALLAF is the R&D supervisor of ABCAR-DIC method corporation. A chemical engineer, she bought her Ph.D. in leading edge extraction processes.
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Example text
The brittleness of a product with low moisture content can often be described as crispy and crunchy, which are sensations related to the fracture properties of food products; they are the most important characteristics that define customer preferences in snacks (Farroni et al. 2008). Swell-Drying 33 Fig. 11 DIC textured French cheese Empirical models of crunchy and crispy texture measurements are determined as a function of DIC operating parameters (Alonzo-Macı´as 2013). These different criteria are used to optimize DIC processing parameters, thus producing highquality textured dried fruits and vegetables such as potatoes, carrots, onions, green beans, tomatoes, strawberry, and pepper (Fig.
It is specific because DIC texturing is applied directly on fresh material followed by a short mild airflow drying. 34 S. Mounir et al. 1 Decontamination DIC treatment can be used as a decontamination process with a large variety of food, animal feed, powders, baby foods, intermediate ingredients, etc. It can also serve as a superficial decontamination for fresh cut fruit and vegetables. DIC often combines swell-drying with a perfect decontamination. Decontamination by DIC is not limited to the vegetative form of microorganisms since spores can also be destroyed.
Mounir et al. Simplified Fick-type relation: ! ρw v w ¼ ÀDeff ∇ρw (20) Using the mass balance, Fick’s second law is obtained: Second Fick-type relation: ! ∂ρW ! ¼ ∇ ÁDeff ∇ρw ∂t (21) Although effective diffusivity Deff varies considerably in relation to the temperature and porosity of the system, it can be considered constant by assuming the hypothesis of both structural and thermal homogeneities: Hypothesis of structural and thermal homogeneities of Deff: ! ∂ρW ¼ Deff ∇ Á∇ρw ∂t (22) By assuming a one-dimensional flow, the whole process is controlled solely by the mass transfer: One-dimension second Fick-type relation: 2 ∂ρW ∂ ρw ¼ Deff ∂t ∂x2 (23) The solutions provided for this diffusion equation closely depend on the initial and boundary conditions.