现代食品科技2017，Vol.33Issue(5)：311-318,8.DOI:10.13982/j.mfst.1673-9078.2017.5.050
农产品可控瞬时压差加工技术研究进展
Advances of Instant Controlled Pressure Drop (DIC) Technique in Agro-product Processing
摘要
Abstract
A process called instant controlled pressure drop (Détente instantannée contr(o)1ée in French,DIC),also known as explosion puffing (EP) at variable temperature and pressure,was developed by French researchers in 1988.The principle of this process is based on a thermomechanical effect induced by a rapid pressure drop from high pressure (or ambient pressure) to a vacuum,leading to the instant evaporation of water,which results in volume expansion or texture modification.DIC-processed agro-products can have a porous structure and a pleasant crispy taste.Additionally,other favorable characteristics of DIC-processed products are found in terms of color,flavor,and competitive production costs.The current status of international and domestic research and applications of the DIC process are reviewed in this paper,which focused on the research progress of the use of DIC in the agro-products in terms of texture modification,extraction of chemical components,sterilization,food desensitization,loss reduction in drying process,bioenergy production,modification of biological macromolecules,drying,and other factors.The main issues regarding the applications of DIC technique in China as well as the trends and outlook of the future DIC development are discussed.关键词
质构改性/提取/膨化/干燥/杀菌/瞬时压差Key words
texture modification/extraction/puffing/drying/sterilization/instant pressure drop引用本文复制引用
易建勇,毕金峰,彭健,Tamara Allaf,Karim Allaf..农产品可控瞬时压差加工技术研究进展[J].现代食品科技,2017,33(5):311-318,8.基金项目
十三五国家重点研发计划项目(2016YFD0400704) （2016YFD0400704）
农业部公益性行业(农业)科研专项(201503142) （农业）
