Advances of Instant Controlled Pressure Drop (DIC) Technique in Agro-product Processing
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Abstract:
A process called instant controlled pressure drop (Détente instantannée contrôlée in French, DIC), also known as explosion puffing (EP) at variable temperature and pressure, was developed by French researchers in 1988. The principle of this process is based on a thermomechanical effect induced by a rapid pressure drop from high pressure (or ambient pressure) to a vacuum, leading to the instant evaporation of water, which results in volume expansion or texture modification. DIC-processed agro-products can have a porous structure and a pleasant crispy taste. Additionally, other favorable characteristics of DIC-processed products are found in terms of color, flavor, and competitive production costs. The current status of international and domestic research and applications of the DIC process are reviewed in this paper, which focused on the research progress of the use of DIC in the agro-products in terms of texture modification, extraction of chemical components, sterilization, food desensitization, loss reduction in drying process, bioenergy production, modification of biological macromolecules, drying, and other factors. The main issues regarding the applications of DIC technique in China as well as the trends and outlook of the future DIC development are discussed.
