Comparison of expander and Instant Controlled Pressure-Drop DIC technologies as thermomechanical pretreatments in enhancing solvent extraction of vegetal soybean oil

Jablaoui, Cherif; Besombes, Colette; Jamoussi, Bassem; Rhazi, Larbi; Allaf, Karim

doi:10.1016/j.arabjc.2020.08.005

Cited by 16 publications

(12 citation statements)

References 15 publications

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“…And DIC triggered an improvement in the extraction yields and kinetic extraction, which was essentially generated by a change in the technological aptitude of the treated grains. Furthermore, with DIC requiring a short time process, oil quality was not affected [106,111].…”

Section: Vegetal Oil Extractionmentioning

confidence: 99%

“…However, like other seeds, this process is time-consuming, and the heat pre-treatment applied to the seeds can cause degradation of the oil. Jablaoui et al [106] used DIC to texturize soybean seeds as pretreatment to increase oil yield. And DIC triggered an improvement in the extraction yields and kinetic extraction, which was essentially generated by a change in the technological aptitude of the treated grains.…”

Section: Vegetal Oil Extractionmentioning

confidence: 99%

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An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

et al. 2021

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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.

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Section: Vegetal Oil Extractionmentioning

confidence: 99%

Section: Vegetal Oil Extractionmentioning

confidence: 99%

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

et al. 2021

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“…Intensive maceration is lengthy; consume large quantity of solvent, disposal of which is harmful for environment and few compounds are not soluble at room temperature (Chemat et al, 2020). The texturing capabilities of maceration and DIC technology were compared by Jablaoui et al (2020) for extracting soybean oil. DIC technique ensured 4.7 times faster oil extraction due to uniform cell porosity and tortuosity as confirmed by SEM observations.…”

Section: Acceptance Of Dic Over Different Extraction Technologiesmentioning

confidence: 99%

A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds

Chaudhary

Dangi

Chaudhary

et al. 2022

Int J of Food Sci Tech

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Summary Bioactive compounds are the naturally derived extra‐nutritional components with diversified arrangement and functionality, which makes them a promising source for the fabrication of functional foods, nutraceuticals and food additives. Extraction of these compounds by traditional techniques is a cumbersome process, which yields product with compromised quality and poor efficiency besides huge investment in terms of energy and time. This urges an acute need to develop an improved method that ensures the nutritional and organoleptic quality of these bioactive components is better preserved. Instant controlled pressure drop is one such novel and sustainable technique that allows the raw materials to be treated at high pressure and temperature first and latterly followed by an abrupt pressure drop towards a vacuum. The induced thermo‐mechanical effects in the sample ensure boost in availability and extractability of high‐value bioactive compounds. This technique has found numerous applications in food industry such as a pre‐treatment in drying and freezing of food product, enhanced extraction of bioactive compounds and to improve the colour, odour and texture quality of a variety of food products. This review article will emphasise on all these aspects of instant controlled pressure drop technology.

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“…However, its application presents some challenges, such as high operation costs, poor-quality products caused by high processing temperatures, and health implications [7,9]. Mechanical pressing is a safer process with a chemical-free product [10][11][12]. Despite its advantages over the solvent extraction method, it is relatively inefficient.…”

Section: Introductionmentioning

confidence: 99%

“…Despite its advantages over the solvent extraction method, it is relatively inefficient. To increase the oil efficiency of the mechanical pressing process, oil-bearing materials are usually subjected to pretreatment processes [10][11][12]. Traditional pretreatment methods may include dehulling, size reduction, breaking, grinding, thermal treatment or cooking and enzymatic reduction [7,13,14].…”

Section: Introductionmentioning

confidence: 99%

Using Box–Behnken Design Coupled with Response Surface Methodology for Optimizing Rapeseed Oil Expression Parameters under Heating and Freezing Conditions

et al. 2022

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The effect of heating and freezing pretreatments on rapeseed oil yield and the volume of oil energy under uniaxial compression loading was investigated. Four separate experiments were carried out to achieve the study objective. The first and second experiments were performed to determine the compression parameters (deformation, mass of oil, oil yield, oil expression efficiency, energy, volume of oil and volume of oil energy). The third and fourth experiments identified the optimal factors (heating temperatures: 40, 60 and 80 °C, freezing temperatures: −2, −22 and −36 °C, heating times: 15, 30 and 45 min and speeds: 5, 10 and 15 mm/min) using the Box–Behnken design via the response surface methodology where the oil yield and volume of oil energy were the main responses. The optimal operating factors for obtaining a volume of oil energy of 0.0443 kJ/mL were a heating temperature of 40 °C, heating time of 45 min and speed of 15 mm/min. The volume of oil energy of 0.169 kJ/mL was reached at the optimal conditions of a freezing temperature of −36 °C, freezing time of 37.5 min and speed of 15 mm/min. The regression model established was adequate for predicting the volume of oil energy only under heating conditions.

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Comparison of expander and Instant Controlled Pressure-Drop DIC technologies as thermomechanical pretreatments in enhancing solvent extraction of vegetal soybean oil

Cited by 16 publications

References 15 publications

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds

Using Box–Behnken Design Coupled with Response Surface Methodology for Optimizing Rapeseed Oil Expression Parameters under Heating and Freezing Conditions

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