Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, San Pablo, Querétaro 76130, Mexico.
Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, Eco-Intensification of Agro-Industrial Eco-Processes, La Rochelle University, 17042 La Rochelle, France.
Molecules. 2021 Oct 28;26(21):6519. doi: 10.3390/molecules26216519.
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.
食品加工系统旨在满足消费者对高品质和完美食品安全的需求。由于各种热和非热食品保存技术通常会影响感官、味道、质地等方面的天然特性，因此瞬时控制压力下降（DIC）已被视为该领域的一项相关创新工艺。DIC 利用高饱和蒸汽压力和短持续时间提供了一种扩展生物基质、改善干燥、消毒和提取生物活性化合物等特性的新方法。因此，本综述重点描述了 DIC 技术在广泛的产品中的应用，如实验室和工业规模加工的食品和副产品。DIC 的应用表明，在食品工业中，提高质量和降低成本方面有可能取得重大飞跃。DIC 缩短了水果和蔬菜的干燥时间，并提高了精油、植物油和抗氧化成分的提取效率。它还提供了强大的消毒效果，消除了营养微生物和孢子，并减少了非营养和过敏原成分。在过去的 33 年中，这项技术不断扩展其在食品中的应用，并在工业规模上提高其特性。但仍有许多食品单元操作可以通过 DIC 进一步改进。
