Instant Controlled Pressure Drop (DIC) in Food Processing

doi:10.1080/07373937.2016.1204902

Paper

Instant Controlled Pressure Drop (DIC) in Food Processing

Published Nov 17, 2016 · A. Mujumdar

Drying Technology

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Abstract

This compact book is a valuable addition to the rapidly growing technical and scientific literature on drying technology. It is especially significant since it summarizes the fundamentals as well t...

Study Snapshot

Swell drying, combining hot air drying with instant controlled pressure drop, enhances nutritional quality, flavor, and digestibility in food products, while reducing energy consumption and enhancing rehydration kinetics.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Instant Controlled Pressure Drop (DIC) in Food Processing

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