A review on Instant Controlled Pressure Drop Technology (DIC) associated with Drying technology and effect on quality characteristics
Instant Controlled Pressure Drop Technology (DIC) was first introduced as a drying technology but later applied to other processes such as developing puffed snacks, texture enhancing, deodorizing, etc. DIC can replace multiple conventional drying methods to obtain higher quality dried products with...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22001022 |