Decontamination of Solid and Powder Foodstuffs using DIC Technology

In this study, a new concept of pure cheese crispy snacks has been defined. The process used is the Détente Instantanée Contrôlée (DIC), for instant controlled pressure drop treatment, inserted between two air drying stages. Such cheese snacks can reach low water content (W<3 g H 2 O/100 g dry basis) and achieve high crispness level. A final simple grinding allows expanded granule cheese powders to be obtained. This paper investigates the impact of this process in terms of physical and structural properties such as specific density, expansion ratio, compressibility, etc. Cheese pieces can be expanded to a volume ca. 3,500% of original size, with a sharp decrease in the specific density of pieces from an initial value of 1,118±5 kg.m −3 , for untreated samples, which is close to the intrinsic density value, toward 33±5 kg.m −3 for the most expanded samples. The values of specific density strictly depend on the DIC processing parameters; the higher the DIC steam pressure, the higher the expansion ratio, and the higher the porosity (results not shown), the lower the specific density of the cheese snacks. The final powder granules can have small size (around 250 μm), an expanded structure, and thus a low bulk density and a high specific surface area. The results revealed the high capability of the DIC process to produce expanded perfectly dried cheese snacks and powders.

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“…These results corroborate those obtained from the DIC decontamination as described by Allaf et al (2011).…”

Section: Physical Characterizationssupporting

confidence: 90%

Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process

Mounir

Halle²,

Allaf

2011

Dairy Science & Technol.

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“…Beside its application as a drying method, the instant controlled pressure drop (DIC) technology can be used as a decontamination process for powders, species, pharmaceutical products, animal feed, and fresh-cut fruits and vegetables. The efficiency of DIC technology as a microbial inactivation process was studied and approved against spores and vegetative forms, such as Bacillus stearothermophilus, Enterococcus faecalis, Saccharomyces cerevisiae, and Escherichia coli [52,53] (Figure 6). In this case, the DIC process could be considered as a specific HTST treatment for solid and powder foods.…”

Section: Instant Controlled Pressure Drop (Dic) Decontamination Of Foodmentioning

confidence: 99%

“…DIC technology combines the advantages of steam heating and high pressure treatments. Three patents describe in detail this application [52].…”

Section: Instant Controlled Pressure Drop (Dic) Decontamination Of Foodmentioning

confidence: 99%

“…Two main mechanisms are involved in DIC bactericidal effect: a controlled high thermal treatment and instant excessive pressure release. In addition to the well-known thermal effects on the bacterial mortality, the auto evaporation of water contained in the microorganisms, during the pressure release, causes the explosion of the bacterial cells and spores [8,52,54].…”

Section: Instant Controlled Pressure Drop (Dic) Decontamination Of Foodmentioning

confidence: 99%

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Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Hamoud-Agha¹,

Allaf²

2020

Food Preservation and Waste Exploitation

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Alternative to conventional processes, many innovative techniques have been studied to preserve the nutritional quality and to protect food from deterioration. This chapter represents the principles and the applications of the instant controlled pressure drop (DIC) process in food drying and decontamination. This process is considered as a highly appropriate HTST-type treatment induced by subjecting the material to saturated steam, during a short time, followed by an instant pressure drop leading to auto evaporation of water, product texturing, and cooling. This effect results in improved drying of foods and in killing of the vegetative bacteria and/or spores with no impact on thermosensitive molecules or on the product quality. A wide range of foods and pharmaceutical products were effectively treated by DIC technology at both laboratory and industrial scales.

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“…Internal Heat Transfer After this short-time starting stage, because usually plants are assumed to be made up of porous material, coupled heat and mass transfer processes are assumed to occur and take place successively within the matrix [6,14,15]. The heat source temperature can define the temperature repartition within the product.…”

Section: Internal Transfer Processesmentioning

confidence: 99%

Fundamentals of Process‐Intensification Strategy for Green Extraction Operations

Allaf¹,

Allaf²

2015

Green Extraction of Natural Products

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Decontamination of Solid and Powder Foodstuffs using DIC Technology

Cited by 13 publications

References 30 publications

Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process

Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Fundamentals of Process‐Intensification Strategy for Green Extraction Operations

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