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6. Conclusion
Swell-drying" consists in coupling hot-air drying with a DIC texturing operation, thus effectively remedying the phenomenon of shrinkage. This operation, mainly but not exclusively used for organic products, intensifies the kinetics of the second drying phase.
The reduction in drying time leads to a considerable improvement in product quality. The vitamin content of the finished product is higher than that of conventionally dried products. However, flavonoid availability and antioxidant activity are often considerably higher than in the raw material itself.
The microbiological decontamination thus generated, the control of texture, the preservation of taste content and the presence of the aromatic dimension ensure that products "swell-dried" in this way are of the highest quality. Swell-drying's relatively low energy consumption makes it...
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Conclusion
Bibliography
Websites
• ABCAR DIC Process http://www.abcar-dic.com
• University of La Rochelle – Digital environment http://www.univ-lr.fr/lasie
• SwellDried, the purity of fruit and vegetables http://www.swelldried.com
...Events
• Journées Aliments et Santé, the biennial international meeting place for nutrition and health professionals http://www.aliments-sante.fr
Patents
ALLAF (K.), LOUKA (N.), BOUVIER (J.M.), PARENT (F.) and FORGET (M.). – Method for processing phytogenic materials to change their texture, installation for the achievement of such a process, and resulting materials. French Patent, published under the n F 2708419 on 2 October 1995.
Europe, USA, Brazil, and Japan, Patent published on 16 February 1995, n WO95/04466.
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Directories
Manufacturers – Companies
• DIC equipment manufacturers: ABCAR-DIC Process SAS http://www.abcar-dic.com
Laboratories – Design offices – Schools – Research centers (non-exhaustive list)
• LaSIE (Laboratoire des Sciences de l'Ingénieur pour l'Environnement – Université de La Rochelle)
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