A review on Instant Controlled Pressure Drop Technology (DIC) associated with Drying technology and effect on quality characteristics
Riddhi Rane, Thankamani Marar, Sachin K. Sonawane, Ashish Dabade
Abstract
Instant Controlled Pressure Drop Technology (DIC) was first introduced as a drying technology but later applied to other processes such as developing puffed snacks, texture enhancing, deodorizing, etc. DIC can replace multiple conventional drying methods to obtain higher quality dried products with improved sensory and texture properties. It can also be used as a pretreatment or in conjunction with different drying processes. This review focuses on the DIC parameters which affect the product quality, working equipment, and types of DIC equipment illustrated, followed by combining DIC with the other technologies, including dehydro-freezing, freezing, freeze-drying, and osmotic pretreatments moisture equilibration process (MEP). Additionally, deodorization by DIC is also discussed. The importance of DIC in extraction, quality variations produced by DIC, and DIC's usage of waste products are all explored.