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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Allaf, Tamara (Editor ), Allaf, Karim (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Springer, 2014.
Edición:1st ed. 2014.
Colección:Food Engineering Series,
Temas:
Food science.
Biotechnology.
Chemistry.
Food Science.
Chemical Bioengineering.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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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