| 书目名称 | Instant Controlled Pressure Drop (D.I.C.) in Food Processing | | 副标题 | From Fundamental to | | 编辑 | Tamara Allaf,Karim Allaf | | 视频video | | | 概述 | Highlights the novel food processing technique: Instant Controlled Pressure Drop.Contributors include leaders in the field.Discusses the various applications of this new technique.Includes supplementa | | 丛书名称 | Food Engineering Series | | 图书封面 |  | | 描述 | . The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. .This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters | | 出版日期 | Book 2014 | | 关键词 | Controlled Instantaneous Decompression; DIC; Food Processing; Instant Controlled Pressure Drop; extracti | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-8669-5 | | isbn_softcover | 978-1-4939-5374-5 | | isbn_ebook | 978-1-4614-8669-5Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer Science+Business Media New York 2014 |
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发表于 2025-3-21 16:36:47
