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Swell drying can also be an appropriate technique for fragile fruit corresponding to strawberries [forty three]. At optimized DIC condition (0.35 MPa, 10 s), the dried strawberries have been larger in anthocyanins and phenolic compound contents compared to classical drying therapy.

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However, the water elimination causes shrinkage of meals, which decreases the internal water diffusivity and will increase the thermal conductivity. This phenomenon slows down the drying rate and amplifies the thermal degradation [25, 26]. Drying of vegetables and fruits is among the most effective and historic preservation strategies.

However, despite its numerous benefits, the effectiveness of powder decontamination under excessive pressures is not yet validated (about 1 log) due to their very low water content [51]. Microbiological, organoleptic, and nutritional qualities of powders and granular merchandise are an important issue for the researchers and industrials. Additionally, excessive microbial load usually characterizes the dried meals corresponding to spices and herbs [forty five] as a result of their traditional methods of harvesting, drying, preparation, and storage [46]. The use of these elements in ready-to-eat plates without additional warmth remedy could be a severe supply of hazards [forty seven]. Moreover, it has been reported that the heat resistance of microorganisms is bigger in water-poor environments such as the spices and dried herbs [forty eight].

High temperature and lengthy heating occasions lead to necessary degradation of nutritional vitamins and bioactive molecules [60]. The nutritive values of DIC-treated products have been evaluated [forty three, sixty one]. Thanks to its effective heating and fast cooling, DIC-dried products are characterised by higher content and availability of bioactive compounds.

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DIC coupling with different revolutionary processes is an attention-grabbing analysis matter. Alternative to traditional processes, many revolutionary methods have been studied to preserve the dietary quality and to guard food from deterioration. This chapter represents the rules and the functions of the instant controlled strain drop (DIC) process in meals drying and decontamination.

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Inactivation of Bacillus stearothermophilus spores by DIC technology. The process temperature is outlined by the working strain, data adopted from [fifty three].

Water holding capacity is defined as the whole quantity of water retained or absorbed by a food matrix under outlined situations [67]. This property is essential to be thought of for incorporation of the dried elements into food formulation. The high rehydration capability of DIC swell dried merchandise is because of the open texture formed of large intercellular spaces (porosity), which results in greater water diffusivity during the rehydration course of [8]. Several researchers have discovered that saturated steam stress, during the DIC operation, has positively a significant impression on growing the rehydration ability and water holding capability of treated merchandise. Sensory traits are crucial quality attributes and usually influence the patron preferences [sixty two].