Swell Drying: Coupling Instant Controlled Pressure Drop DIC to Standard Convection Drying Processes to Intensify Transfer Phenomena and Improve Quality—An Overview

Mounir, Sabah; Allaf, Tamara; Mujumdar, Arun S.; Allaf, Karim

doi:10.1080/07373937.2012.693145

Cited by 90 publications

(49 citation statements)

References 64 publications

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“…By reducing the drying time and releasing the bound flavonoids, the natural nutritive value dramatically improves as well as the availability of these compounds (Mounir, et al, 2011). As an example, Sabah Mounir et al (2012) reported that the amount of quercetin in DIC-treated apple compared to untreated fresh samples was increased by up to 700%. They obtained similar results with other fruits (e.g., cranberry fruits and seeds, sumac) and vegetables.…”

Section: Flavonoid Contentmentioning

confidence: 99%

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

Alonzo‐Macías¹,

Cardador‐Martínez²,

Mounir³

et al. 2013

JFR

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Hot air drying (HAD), freeze-drying (FD), and swell-drying (SD, coupling instant controlled pressure drop, DIC, to standard hot air) were applied to strawberries (Fragaria var. Camarosa). The total phenol, total flavonoid, and total anthocyanin contentswere evaluated versusthe drying methods. The correlations between the bioactive compounds and antioxidant activity were investigated. The obtained results showed that the differences in phenol levels were no quite comparing the three drying techniques; however, great variations were reported for anthocyanin and flavonoid content.A strong correlation between the antioxidant activity and anthocyanin content was found in SD strawberries. Also, it was observed that saturated steam pressure (P) of DIC texturing operation, had a significant effect on the studied parameters compared to the thermal holding time (t). The optimum conditions of DIC were P = 0.35 MPa for t = 10 s to obtain the highest levels of phenols, flavonoids, and anthocyanins, as well as antioxidant activity.

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Section: Flavonoid Contentmentioning

confidence: 99%

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

Alonzo‐Macías¹,

Cardador‐Martínez²,

Mounir³

et al. 2013

JFR

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“…[10] Therefore, to improve the performance of hot-air-drying processes of fruits and vegetables, the swell-drying process has been been studied and applied since 1988. [11,12] It consists of combining hot air drying with the Instant Controlled Pressure Drop (DIC) process.…”

Section: Introductionmentioning

confidence: 99%

Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum)

et al. 2014

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The impacts of total hot air drying (THD) and the swell-drying process (SD), which is hot air drying coupled with an instant controlled pressure drop DIC process, on the drying kinetics and adsorption isotherm behavior, were determined in the case of Moroccan peppers. Drying kinetics were studied through a model that takes into account the starting accessibility and the internal diffusion model with Fick's law. Adsorption experimental data were obtained by using the gravimetric method at 25, 40, and 50 C. Data were fitted to the GAB, Halsey, and Oswin models. Studied responses were: effective diffusivity (D eff ), starting accessibility (dW s ), monolayer moisture content (X m ), specific surface area (r), internal porosity (e), and microstructure. Mean relative percentage deviation (E) and root mean square (RMS) were used to evaluate the fitting of models. Results showed that: pepper adsorption isotherms followed the type II isotherm curve;the equilibrium moisture content (X eq ) depended on the temperature and the drying method; the GAB and Halsey models fitted well the experimental data; at selected conditions of the DIC treatment (0.35 MPa and 5 s), the monolayer moisture content (X m ), the specific surface area (r), and the internal porosity values were higher than those of THD samples; the DIC process intensified the drying operation, by increasing the effective diffusivity and the starting accessibility. Although the DIC process improves the drying kinetics, this behavior could be ignored related to a higher a w . This study shows that, thanks to the new expanded structure obtained by the DIC process (higher porosity), the adsorption capacities of products are improved (a w is reduced). Thus, the SD process improves both the drying operation and the stability of dried pepper products.

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“…Instant controlled pressure drop process (French term: détente instantannée controlee, DIC), also known as explosion puffing drying [15], was defined in 1988 by a French scientist named Allaf and his colleagues as a high-temperature short-time treatment followed by an abrupt pressure drop towards a vacuum (pressure drop rate higher than 0.5 MPa/s) [16]. DIC has been perfectly adapted to texture-sensitive products such as apple and onion and could significantly expand the volume of materials, thus generating porous microstructure and improving crispness, which pointed to superior quality for fruit and vegetable chips [17].…”

Section: Introductionmentioning

confidence: 99%

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Hou

et al. 2018

Journal of Food Quality

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Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and texture properties of restructured carrotpotato chips were investigated. The results showed that the graphical optimal ranges of FD-DIC drying process were as follows: the amount of carrot was 46-54% w/w, the moisture content of the partially dried product before DIC treatment was 0.20-0.35 g/g, and the equilibrium temperature of DIC was 85-95 ∘ C. Furthermore, the numerical optimization suggested that conditions were 47.43% w/w, 0.29 g/g, and 90.57 ∘ C, respectively. It could be concluded that the combined drying method of FD-DIC provided the restructured carrot-potato chips with higher quality, as compared to the freeze-dried chips. Considering the relatively high production cost of FD, this novel FD-DIC could be an alternative method for obtaining desirable restructured fruit and vegetable chips.

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Swell Drying: Coupling Instant Controlled Pressure Drop DIC to Standard Convection Drying Processes to Intensify Transfer Phenomena and Improve Quality—An Overview

Cited by 90 publications

References 64 publications

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum)

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

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