The Resource Instant Controlled Pressure Drop (D.I.C.) in Food Processing : From Fundamental to Industrial Applications, edited by Tamara Allaf, Karim Allaf, (electronic resource)

Instant Controlled Pressure Drop (D.I.C.) in Food Processing : From Fundamental to Industrial Applications, edited by Tamara Allaf, Karim Allaf, (electronic resource)

Label
Instant Controlled Pressure Drop (D.I.C.) in Food Processing : From Fundamental to Industrial Applications
Title
Instant Controlled Pressure Drop (D.I.C.) in Food Processing
Title remainder
From Fundamental to Industrial Applications
Statement of responsibility
edited by Tamara Allaf, Karim Allaf
Creator
Contributor
Editor
Provider
Subject
Language
eng
Summary
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 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
Member of
http://library.link/vocab/creatorName
Allaf, Tamara
Image bit depth
0
LC call number
TP248.65.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Allaf, Karim.
  • SpringerLink
Series statement
Food Engineering Series,
http://library.link/vocab/subjectName
  • Chemistry
  • Biochemical engineering
  • Food science
  • Chemistry
  • Food Science
  • Biochemical Engineering
  • Chemistry/Food Science, general
Label
Instant Controlled Pressure Drop (D.I.C.) in Food Processing : From Fundamental to Industrial Applications, edited by Tamara Allaf, Karim Allaf, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
XIV, 183 p. 48 illus., 37 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9781461486695
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-1-4614-8669-5
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-1-4614-8669-5
Label
Instant Controlled Pressure Drop (D.I.C.) in Food Processing : From Fundamental to Industrial Applications, edited by Tamara Allaf, Karim Allaf, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
XIV, 183 p. 48 illus., 37 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9781461486695
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-1-4614-8669-5
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-1-4614-8669-5

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