The power of Pressure-Drop

What is the difference between the puffing / popping and D.I.C.?

Puffing and popping involve a pressure drop towards the atmospheric pressure.
With D.I.C., as the pressure drops towards a vacuum, the product temperature is significantly lower.
A pressure drop towards a vacuum generates an instant cooling that greatly reduces degradation commonly seen with puffing.
D.I.C. gives the opportunity to work on thermolabile products and to achieve the expansion on material with very low glass transition temperature.

Why not use D.I.C. directly on the fresh fruit/vegetable?

When the objective of D.I.C. is to debacterize or inhibit enzymatic reactions (oxidation ...)
it can be performed on fresh products despite their high moisture content.
When the objective of D.I.C. is to realize the expansion of the material,
we must choose the product moisture to exceed the glass transition during the expansion to the final temperature.
This often involves the need for a first drying stage (from 90% to 15% of moisture content, approximately).

How does the expansion remain?

Thanks to the instant cooling, the product returns to below the glass transition. This allows the structure to not collapse.

Do all the products need a first drying step before D.I.C. texturing?

No, some products can be processed directly after harvest and only dried after D.I.C. treatment, such as paddy rice, meat, fish, seafood, or certain types of leaves.

How can you have so many applications for a single process?

In reality, D.I.C. concerns numerous transformations of instantaneity thermodynamics and involves large operations of hydro-thermo-mechanical treatments (HTM).
D.I.C. is distinguished by the possibility of a perfect control of process parameters (treatment time, levels of pressure, vacuum level, number of cycles, moisture content of the product, etc.). Treatments are many and varied, and therefore can be adapted to a very large number of applications.

Can we achieve all these applications with the same equipment?

At lab-scale and for a large part of applications it is possible. For some applications items need to added to the existing device.
At industrial scale the equipment is adapted according to the application in order to optimize yields, processing time, and meet the required constraints.

Why not put the D.I.C. in a truck and go to the farmers at the point of harvest?

This can be done, however, for fruits and vegetables, it is more suitable to realize the pre-drying close to the farmes, and to organize a D.I.C. center with multi farmers (D.I.C. machines, post-dryers and packaging system).
The idea of the truck can be discussed depending on the application and quantities to process.

We already have dryers, can we keep them in the installation?

The D.I.C. machinery can fit into existing lines without the need for modifications. However, we can advise certain types of equipment to optimize your lines.

Can you decontaminate the product directly in the package?

No, it is not possible at present.