The power of Pressure-Drop

D.I.C. process

Détente Instantanée Controlée
(French for Instant Controlled pressure Drop)

High pressure - High temperature

Short processing time (depending on applications, from 5 to 60 sec)

Instantaneous pressure drop towards a vacuum in less than 10ms

dic cycle


The more instantaneous the pressure drop, the more intense the velocity and cooling level

Conventional thermodynamics that require the system equilibrium conditions, can't be applied with this pressure drop instantaneity

Application of instantaneity thermodynamics

Mango pieces undergoing D.I.C. treatment


Autovaporisation is the operation by which the heat required to generate steam is provided by the system itself and not by an external source

Any evaporation requires a certain amount of heat that is generally provided by an external source (ie. : hotplate ...)

In the case of D.I.C., the evaporation operation of a portion of volatile molecules (water ...) is of a duration so short that the quantity of heat supplied from outside the system is negligible or zero

The heat required for evaporation is simultaneously provided by the rest of the system that sees its temperature drop

Instant cooling

Thermal degradation is stopped

The product instantly returns to its equilibrium temperature unlike a conventionally heated product that needs a certain amount of time to return to its temperature

Instant Controlled Pressure Drop (D.I.C.)
in Food Processing

From Fundamental to Industrial Applications

Find out more about technology D.I.C. in this book