Application du nouveau procédé de séchage/ texturation par Détente Instantanée Contr,lée (DIC) aux poissons : impact sur les caractéristiques physicochimiques du produit fini

Haddad, Joseph; Louka, Nicolas; Gadouleau, Monique; Juhel, Frédéric; Allaf, Karim

doi:10.3166/sda.21.481-498

Cited by 22 publications

(21 citation statements)

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“…This process has proven its ability to expand the structure of different products (Rezzoug, Maache-Rezzoug, Mazoyer, Jeannin, & Allaf, 2000;Haddad, Louka, Gadouleau, Juhel, & Allaf, 2001). Louka and Allaf (2002) improved the drying kinetics of expanded potatoes.…”

Section: Contents Lists Available At Sciencedirectmentioning

confidence: 97%

Structure expansion of green coffee beans using instantaneous controlled pressure drop process

Kamal

Sobolı́k

Kristiawan

et al. 2008

Innovative Food Science & Emerging Technologies

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Since 1988, when the first experiments with the Instantaneous Controlled Pressure Drop (DIC) process were performed, a lot of investigations have been carried out concerning the structure expansion, processing kinetics (drying, extraction and sterilization) and the improvement of the functional and organoleptic properties of fresh and dried foods. In this study, two DIC technologies were used to expand the structure of green coffee beans. Two varieties of commercial Arabica coffee beans of different agricultural and geographical origins (Brazilian and Ethiopian) were inspected. The effect of initial moisture content (7-40% dry basis), type of heating in the DIC process (steam and microwaves), processing parameters like pressure (0.4-0.7 MPa) and heating time (20-200 s) on bean expansion were investigated. The expansion was evaluated as the ratio of the tapped density of raw beans to that of the treated material. The hydration capacity of the beans was also studied. The Response Surface Methodology was employed to optimize the processing parameters. After the steam DIC treatment, the maximum expansion ratio of the Brazilian beans (e = 1.74) was higher than that of the Ethiopian beans (e = 1.59). For Brazilian beans, the steam DIC treatment resulted in a higher value of expansion ratio than the MW DIC treatment (e = 1.39). Concerning hydration capacity, the steam DIC treatment gave values of 78.6% and 48.2% d.b. for the Ethiopian and Brazilian beans, respectively. It means almost two-fold increase in the hydration capacity using DIC treatment. The steam DIC treatment increased and accelerated in twice the weight loss of beans during roasting.Industrial relevance: Preliminary experiments have shown that the structure expansion of green coffee beans significantly reduced the roasting time, amended the bean suitability to grinding and improved the kinetics and yield of caffeine and active compounds extraction. The industrial DIC processes can be distinguished by high quality of final products, energy saving and positive environmental impact. Due to the fragile structure of coffee beans, a batch process should be applied. Industrial plant can be designed as a tower plant with several compartments separated by guillotine valves where the material falls down by gravity force or a carrousel or a linear plant with filling, DIC treatment and discharging operations. The ABCAR DIC Process Company (La Rochelle, France) develops plants with a capacity of 50 kg/h to 8 ton/h of dry coffee beans. Despite the promising experimental results concerning microwave DIC technology, the industrial applications are so far limited to the steam DIC treatment due to technical reasons.

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Section: Contents Lists Available At Sciencedirectmentioning

confidence: 97%

Structure expansion of green coffee beans using instantaneous controlled pressure drop process

Kamal

Sobolı́k

Kristiawan

et al. 2008

Innovative Food Science & Emerging Technologies

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“…This produces a porous structure, which varies according to the properties of the treated product and the operating conditions (e.g., temperature, amplitude of the pressure drop, processing time). The short duration of the treatment (a few seconds) and the immediate drop in temperature after the pressure drop prevent further thermal deterioration and provide a good quality end product (Haddad, Louka, Gadouleau, Juhel, & Allaf, 2001).…”

Section: Instantaneous Controlled Pressure Dropmentioning

confidence: 99%

A study of the impact of instantaneous controlled pressure drop on the trypsin inhibitors of soybean

Haddad

Allaf

2007

Journal of Food Engineering

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“…Moreover, the use of instant controlled pressure drop (Détente Instantanée Contrôlée [DIC]) treatment (6 bar for 3 min), combining heat and steam pressure as autoclaving with instant cooling once pressure drops, greatly decreased IgE reactivity of the heat resistant major lupin allergens (Lup-1 and Lup-2) and in vitro immune reactivity of other legumes (Guillamó n et al, 2008;Guillamó n et al, 2010). The advantages of DIC, such as short processing time, relatively simple heat treatment and temperature are highly controlled (Haddad & Allaf, 2007;Haddad, Louka, Gadouleau, Juhel, & Allaf, 2001). The possibility of treating and maintaining whole seeds, as the end product for industrial applications, would permit the use of the seed in various culinary preparations.…”

Section: Introductionmentioning

confidence: 99%

Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot

Takács

Guillamón²,

Pedrosa

et al. 2013

Food and Agricultural Immunology

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Détente Instantanée Contrôlée (DIC) technology was used to reduce immunoglobulin E (IgE) reactivity of legume proteins. Soybean, roasted peanut, chickpea and lentil seeds were treated at three or six bars for 60 or 180s. The effect of this treatment on the IgE-binding pattern of the legume proteins Á separated by sodium-dodecyl-sulphate polyacrylamide gel electrophoresis Á was monitored by five individual paediatric legume allergic and Á two individual negative control human sera. A highly cross-reactive legume positive serum was selected for the two-dimensional electrophoreses immunoblots to compare the IgE reactive protein patterns, before and after the DIC treatment. The number of the identified IgE reactive spots was highly reduced for soybean (0/7) and chickpea (2/7), and moderately reduced for lentil (4/7) when the seeds were treated at a higher pressure (6 bar) and for a longer time (180 s), but this treatment was not effective for roasted peanut (6/8) where the intensity of the IgE reactive resistant spots were even stronger.

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Application du nouveau procédé de séchage/ texturation par Détente Instantanée Contr,lée (DIC) aux poissons : impact sur les caractéristiques physicochimiques du produit fini

Cited by 22 publications

References 0 publications

Structure expansion of green coffee beans using instantaneous controlled pressure drop process

Structure expansion of green coffee beans using instantaneous controlled pressure drop process

A study of the impact of instantaneous controlled pressure drop on the trypsin inhibitors of soybean

Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot

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