Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 1 2015 11 22 Instant Controlled Pressure Drop Technology and Its Applications Instant Controlled Pressure Drop Technology and Its Applications 93 103 233 10.22104/jift.2015.233 FA Negar Ranjbar M.Sc. Student, Food science and Industry, Department of Agriculture, Iranian Research Organization for Science and Technology, Tehran, Iran Mohammad Hasan Eikani Associate Professor, Food science and Industry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran Majid Javanmard Dakheli Associate Professor, Food science and Industry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran Fereshteh Golmohammad Assistant Professor, Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran Journal Article 2015 02 09 Instant controlled pressure drop technology is a thermo-mechanical process that in this process, raw materials are subjected to high pressure saturated steam for a short period of time followed by a sudden pressure drop toward vacuum. As a result, autovaporization of volatile compounds will occur which cause the expansion of sample tissue and porosity increases, which will have some advantages regard to drying and extraction of different compounds from plants. Up to now, DIC has been used on several applications such as drying of strawberries, potato and fish, decontamination of milk powder, texturing of coffee beans and various fruits, extraction of non-volatile molecules like flavonoid and volatiles from some plants such as rosemary, Algerian myrtle leaves and orange peel. The aim of this study is the evaluation of different applications of this technology in food industry.    Instant controlled pressure drop technology is a thermo-mechanical process that in this process, raw materials are subjected to high pressure saturated steam for a short period of time followed by a sudden pressure drop toward vacuum. As a result, autovaporization of volatile compounds will occur which cause the expansion of sample tissue and porosity increases, which will have some advantages regard to drying and extraction of different compounds from plants. Up to now, DIC has been used on several applications such as drying of strawberries, potato and fish, decontamination of milk powder, texturing of coffee beans and various fruits, extraction of non-volatile molecules like flavonoid and volatiles from some plants such as rosemary, Algerian myrtle leaves and orange peel. The aim of this study is the evaluation of different applications of this technology in food industry.    https://jift.irost.ir/article_233_3cda183fcbefe396908dbb21100dda95.pdf