000 04036nam a22004935i 4500
001 978-1-4614-8669-5
003 DE-He213
005 20140220082502.0
007 cr nn 008mamaa
008 131023s2014 xxu| s |||| 0|eng d
020 _a9781461486695
_9978-1-4614-8669-5
024 7 _a10.1007/978-1-4614-8669-5
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aAllaf, Tamara.
_eeditor.
245 1 0 _aInstant Controlled Pressure Drop (D.I.C.) in Food Processing
_h[electronic resource] :
_bFrom Fundamental to Industrial Applications /
_cedited by Tamara Allaf, Karim Allaf.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2014.
300 _aXIV, 183 p. 48 illus., 37 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Engineering Series,
_x1571-0297
505 0 _aPreface -- 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.
520 _aThe 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 appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.    Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of “instantaneity”. Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.
650 0 _aChemistry.
650 0 _aBiochemical engineering.
650 0 _aFood science.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aBiochemical Engineering.
650 2 4 _aChemistry/Food Science, general.
700 1 _aAllaf, Karim.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461486688
830 0 _aFood Engineering Series,
_x1571-0297
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-8669-5
912 _aZDB-2-CMS
999 _c92218
_d92218