The power of Pressure-Drop

Swell-drying

Drying intensification by D.I.C.

swelldrying divers


Traditional drying

 

Swell-drying

  Raw material (90% Moisture)  
  Preparation (pitting, peeling, cleaning, cutting)  
  Drying
4 to 6 hours
~15 hours
Difficulty reaching less than 5%
 
D.I.C. (20s)
  Drying to 5%
2 to 3 hours
     
     
Storing
< 12 months
Packaging
Storing
> 24 months
     

Expanded structure (crispy)

 

Grinding ease

 

Fast rehydration kinetics

 

Good nutritional characteristics

 

High organoleptic quality

 

Debacterized products (baby-food)

Decontamination (pasteurization, sterilization)


Eliminates vegetative bacteria and bacterial spores (E.Coli, Salmonella, Listeria ...)


Reduction of the number of bacteria up to 4 log


Harmless for the product, no treatment-related degradation


Process in agreement with organic certification


Meets the highest requirements in terms of food safety


Hundreds of food, cosmetics, pharmaceuticals are now successfully decontaminated:
fresh or dried spices (parsley, Provence herbs, basil, pepper)
garlic, mushrooms, medicinal herbs (licorice, mint, nettle ...), algae, microalgae

Material may be processed in the form of leaves, pieces or powder
  spore before treatment  
Spore before processing
 
  spore after treatment  
Spore after processing

Post-harvest rice processing

Drying intensification by D.I.C.

 

Traditional drying

 

D.I.C. + Drying

  Paddy rice
harvesting
 
   
D.I.C. (30s)
8 hours
+ Tempering cycles
24 hours
Drying
2 hours
No tempering steps required
     
  Sorting  
     
Brown rice
Cooking 40-60 min
Shelling
Brown rice
Cooking 12-16 min
     
White rice
Cooking 18-20 min
Abrasion
White rice
Cooking 7-9 min
Broken rice rate 15 to 40%
 
Broken rice rate 1 to 3%
Storing < 1 year
 
Storing > 2 years
     
riz

Dairy processing


Expanded granule powders (High specific surface area)


Milk powders, cheese, caseinates...


Debacterization (baby-food...)


Cheese snacking

cheese expended

Extraction of volatiles compounds

Extraction of volatile fractions in minutes (2 to 4 min), including essential oil

(against a few hours with hydro or steam distillation)

 

Extracted essential oil in water emulsion


Optional separation or stabilization of the emulsion


No thermal degradation


Time and cost of operation reduced


Very small amount of added water (less than 80 kg / ton of dry material)

essentialoil

Extraction of non-volatile compounds

Intensified by D.I.C. pretreatment

 

Better access for the solvent to extractable molecules

 

Improves the extraction yields (30% to 800%)

 

Reduces extraction time

 

Reduces the amount of solvent and energy used

 

Deodorization before antioxidant extraction is possible

 

Naringin

Yield g / g dm naringin orangepeel
  Time (min)
legend orangepeel
   
DIC : Instant Controlled pressure Drop
RM : Raw Material
HD : Material after hydrodistillation
SE : Solvent extraction
UAE : Ultrasonic assisted extraction

Extraction example of a compound contained in the orange peel, by combining different methods


Allaf T; Tomao V; Ruiz K; Chemat F. Instant controlled pressure drop technology and ultrasound assisted extraction for sequential extraction of essential oil and antioxidants. Ultrasonics Sonochemistry 2013, 20(1),239-246.

De-allergenicity


Effect on immunoreactive proteins


Short treatment time (<3 min)


Reduction / Elimination of allergens


Proven on several legumes

Lupin - Peanuts - Soy
Lentils - Chickpeas
arachides