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

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 contro...

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Autores principales:	Juan Leopoldo Pech-Almeida, Carmen Téllez-Pérez, Maritza Alonzo-Macías, Giselle Dení Teresa-Martínez, Karim Allaf, Tamara Allaf, Anaberta Cardador-Martínez
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	swell-drying extraction decontamination Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/f8af9121bcc54333a31b8a5a4008b655
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spelling	oai:doaj.org-article:f8af9121bcc54333a31b8a5a4008b6552021-11-11T18:30:42ZAn Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process10.3390/molecules262165191420-3049https://doaj.org/article/f8af9121bcc54333a31b8a5a4008b6552021-10-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6519https://doaj.org/toc/1420-3049Food 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.Juan Leopoldo Pech-AlmeidaCarmen Téllez-PérezMaritza Alonzo-MacíasGiselle Dení Teresa-MartínezKarim AllafTamara AllafAnaberta Cardador-MartínezMDPI AGarticleswell-dryingextractiondecontaminationOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6519, p 6519 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	swell-drying extraction decontamination Organic chemistry QD241-441
spellingShingle	swell-drying extraction decontamination Organic chemistry QD241-441 Juan Leopoldo Pech-Almeida Carmen Téllez-Pérez Maritza Alonzo-Macías Giselle Dení Teresa-Martínez Karim Allaf Tamara Allaf Anaberta Cardador-Martínez An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process
description	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.
format	article
author	Juan Leopoldo Pech-Almeida Carmen Téllez-Pérez Maritza Alonzo-Macías Giselle Dení Teresa-Martínez Karim Allaf Tamara Allaf Anaberta Cardador-Martínez
author_facet	Juan Leopoldo Pech-Almeida Carmen Téllez-Pérez Maritza Alonzo-Macías Giselle Dení Teresa-Martínez Karim Allaf Tamara Allaf Anaberta Cardador-Martínez
author_sort	Juan Leopoldo Pech-Almeida
title	An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process
title_short	An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process
title_full	An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process
title_fullStr	An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process
title_full_unstemmed	An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process
title_sort	overview on food applications of the instant controlled pressure-drop technology, an innovative high pressure-short time process
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/f8af9121bcc54333a31b8a5a4008b655
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An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

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