Quality studies on various types of partially dried vegetables texturized by Controlled Sudden Decompression

Louka, Nicolas; Juhel, Frédéric; Allaf, Karim

doi:10.1016/j.jfoodeng.2004.01.021

Cited by 48 publications

(32 citation statements)

References 3 publications

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“…Its principle is to measure the mass of a predetermined constant volume (100 cm 3 ) of 80 μm specific mineral powder with and without the sample submersed in it. A regular mechanical tapping (100 taps) ensures better precision (±10 kg.m −3 ), and the specific density ρ spec is calculated according to the following equation (Louka et al 2004):…”

Section: Assessment and Characterization Protocolmentioning

confidence: 99%

“…It generally aims to provide better functional (short-time dehydration, large specific surface area, and high capacity and rate of rehydration) and sensorial (appearance, texture, color, flavor) characteristics of air-dried products (Louka et al 2004;Louka and Allaf 2002). The principle of expansion by DIC is based on autovaporization of the moisture present in a food product; this intervenes by dropping instantaneously the steam pressure toward vacuum.…”

Section: Introductionmentioning

confidence: 99%

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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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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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Section: Assessment and Characterization Protocolmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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“…It is a very vital source of animal protein from the tropical environment, and it is agreed to be a genuine source of important nutrients for maintaining a healthy body [2]. Compared to other sources of protein, sh are well known to be excellent sources of protein as they contain all the naturally occurring amino acids [3]. Tilapia is the common name for sh species in the family Cichlidae.…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition and Heavy Metal Analysis of Three Aquatic Foods in Makoko River, Lagos, Nigeria

Ayanda

Dedeke

Ekhator

et al. 2018

Journal of Food Quality

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ree aquatic products, tilapia sh, lobster and crab, were collected from the landing site of shermen in Makoko, a shing suburb in Lagos State, Nigeria. ey were analyzed for their proximate composition, and concentration of heavy metals (Cr, Cd, and Pb) was also measured in them. e nutrient values varied among the three organisms. e lobsters and crabs had higher protein values while tilapia was richer in lipid and moisture content. In most cases, these di erences were not signi cant. e concentration of heavy metals also di ered in the three organisms. All organisms had high concentrations of the three heavy metals analyzed. e heavy metal load as observed in this study is consistent with some previously reported values in literature. Plausible reasons for these di erences were discussed in light of size, trophic level, choice of food of the organisms, and anthropogenic activities. It may be advisable that heavy metal concentrations are regularly monitored in edible aquatic food products so that human health is not at risk.

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“…Louka et al adopted a new process called controlled sudden decompression to vacuum to produce highly porous dried vegetable foods. [59] Potato and carrot slices were blanched before drying. The blanched slices were predried by air drying at 60 C. The partially dehydrated vegetables were then treated in a pressure vessel in which a vacuum was established.…”

Section: Snacks Made By Extrusion and Decompression Dryingmentioning

confidence: 99%

Trends in Development of Dried Vegetable Products as Snacks

2012

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Quality studies on various types of partially dried vegetables texturized by Controlled Sudden Decompression

Cited by 48 publications

References 3 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

Proximate Composition and Heavy Metal Analysis of Three Aquatic Foods in Makoko River, Lagos, Nigeria

Trends in Development of Dried Vegetable Products as Snacks

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