Instant Controlled Pressure Drop (D.I.C.) in Food Processing From Fundamental to Industrial Applications /

Instant Controlled Pressure Drop (D.I.C.) in Food Processing From Fundamental to Industrial Applications /

The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly app...

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Bibliographic Details
Published in:Springer eBooks
Corporate Author: SpringerLink (Online service)
Other Authors: Allaf, Tamara (Editor), Allaf, Karim (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2014.
Series:Food Engineering Series,
Subjects:
chemistry.
Biochemical engineering.
Food science.
Chemistry.
Food Science.
Biochemical Engineering.
Chemistry/Food Science, general.
Online Access:http://dx.doi.org/10.1007/978-1-4614-8669-5
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Table of Contents:
  • Preface
  • Part I Drying
  • Chapter 1.Swell-Drying
  • Chapter 2.D.I.C. assisted hot air drying of post-harvest paddy rice
  • Chapter 3. D.I.C. assisted parboiling of paddy rice
  • Part II Allergens and Decontamination
  • Chapter 4. Effect of D.I.C. on the allergenicity of legume proteins
  • Chapter 5. D.I.C. Decontamination of Solid and Powder
  • Part III Extraction
  • Chapter 6. Extraction of Essential Oils & Volatile Molecules
  • Chapter 7. D.I.C. texturing for Solvent Extraction
  • Chapter 8. Coupling D.I.C. and ultrasound in solvent extraction processes
  • Chapter 9. D.I.C. intensification of the mechanical extraction of lipids by pressing
  • Conclusion
  • Index.

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