An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process
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 contro...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/21/6519 |
| _version_ | 1797512047072641024 |
|---|---|
| author | Juan Leopoldo Pech-Almeida Carmen Téllez-Pérez Maritza Alonzo-Macías Giselle Dení Teresa-Martínez Karim Allaf Tamara Allaf Anaberta Cardador-Martínez |
| author_facet | Juan Leopoldo Pech-Almeida Carmen Téllez-Pérez Maritza Alonzo-Macías Giselle Dení Teresa-Martínez Karim Allaf Tamara Allaf Anaberta Cardador-Martínez |
| author_sort | Juan Leopoldo Pech-Almeida |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T05:56:22Z |
| format | Article |
| id | doaj.art-f8af9121bcc54333a31b8a5a4008b655 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T05:56:22Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f8af9121bcc54333a31b8a5a4008b6552023-11-22T21:22:32ZengMDPI AGMolecules1420-30492021-10-012621651910.3390/molecules26216519An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time ProcessJuan Leopoldo Pech-Almeida0Carmen Téllez-Pérez1Maritza Alonzo-Macías2Giselle Dení Teresa-Martínez3Karim Allaf4Tamara Allaf5Anaberta Cardador-Martínez6Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, San Pablo, Querétaro 76130, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, San Pablo, Querétaro 76130, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, San Pablo, Querétaro 76130, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, San Pablo, Querétaro 76130, MexicoLaboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, Eco-Intensification of Agro-Industrial Eco-Processes, La Rochelle University, 17042 La Rochelle, FranceABCAR-DIC Process, 17000 La Rochelle, FranceTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, San Pablo, Querétaro 76130, MexicoFood 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.https://www.mdpi.com/1420-3049/26/21/6519swell-dryingextractiondecontamination |
| spellingShingle | Juan Leopoldo Pech-Almeida Carmen Téllez-Pérez Maritza Alonzo-Macías Giselle Dení Teresa-Martínez Karim Allaf Tamara Allaf Anaberta Cardador-Martínez An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process Molecules swell-drying extraction decontamination |
| title | An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process |
| title_full | An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process |
| title_fullStr | An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process |
| title_full_unstemmed | An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process |
| title_short | An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process |
| title_sort | overview on food applications of the instant controlled pressure drop technology an innovative high pressure short time process |
| topic | swell-drying extraction decontamination |
| url | https://www.mdpi.com/1420-3049/26/21/6519 |
| work_keys_str_mv | AT juanleopoldopechalmeida anoverviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT carmentellezperez anoverviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT maritzaalonzomacias anoverviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT giselledeniteresamartinez anoverviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT karimallaf anoverviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT tamaraallaf anoverviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT anabertacardadormartinez anoverviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT juanleopoldopechalmeida overviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT carmentellezperez overviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT maritzaalonzomacias overviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT giselledeniteresamartinez overviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT karimallaf overviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT tamaraallaf overviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess AT anabertacardadormartinez overviewonfoodapplicationsoftheinstantcontrolledpressuredroptechnologyaninnovativehighpressureshorttimeprocess |