Titlebook: Instant Controlled Pressure Drop (D.I.C.) in Food Processing; From Fundamental to Tamara Allaf,Karim Allaf Book 2014 Springer Science+Busi

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rst recommendations for preventing theses events wereelaborated in the United State and in Europe. The possible agents and the modality that can be used for the diffusion are analysed and food and water are considered the principal and more favourable way. The story and the principal decision about

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DIC-Assisted Parboiling of Paddy Riceinstead of 1 day with conventional methods, and yields of whole-grain rice: the amount of broken rice was reduced from the 10–25 % usually obtained to 1–3 %. The end product had a shorter cooking time of 7 min compared to 20 min for the standard product, and most of the aromatic content was preserved.

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DIC Decontamination of Solid and Powder Foodstuffss usually optimized according to the product quality to be preserved. Since the number of cycles is a relevant operating parameter, competing with temperature and thermal processing time, multi-cycle DIC decontamination is increasingly appropriate and convenient for various industrial fields.

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1571-0297 ious applications of this new technique.Includes supplementa. 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 deco