Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion.

Faculty Agriculture Year: 2011
Type of Publication: ZU Hosted Pages:
Authors:
Sabah Mohamed Monir
Journal: Drying Technology Taylor & Francis Volume:
Keywords : Study , Instant Controlled Pressure Drop , Treatment    
Abstract:
While the use of “puffing” process is mainly limited to products like cereals or carrot, the instant controlled pressure drop DIC treat and expand the large domain of heat sensitive food products. In the present article, this operation is
   
     
 
       

Author Related Publications

  • Sabah Mohamed Monir, "Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum)", فرنسا, 2012 More
  • Sabah Mohamed Monir, "Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process", فرنسا, 2011 More
  • Sabah Mohamed Monir, "The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes..", Springer Science+Business Media, LLC, 2010 More
  • Sabah Mohamed Monir, "Improving the drying of onion using the instant controlled pressure drop technology.", Taylor & Francis, 2011 More
  • Sabah Mohamed Monir, "Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.)", springer, 2013 More

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