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Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce by Roji Waghmare; Paulo E.S. Munekata; Manoj Kumar; Sona R. Moharir; Rahul Yadav; Kuldeep Dhama; José M. Lorenzo is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce about?

This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.

Who reads Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce?

Author

Roji Waghmare; Paulo E.S. Munekata; Manoj Kumar; Sona R. Moharir; Rahul Yadav; Kuldeep Dhama; José M. Lorenzo

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)