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).