Visual study of material expansion using DIC process completed by temperature and pressure history

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F12%3A00194846" target="_blank" >RIV/68407700:21220/12:00194846 - isvavai.cz</a>

Výsledek na webu

<a href="http://chisa.cz/2012/" target="_blank" >http://chisa.cz/2012/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Visual study of material expansion using DIC process completed by temperature and pressure history

Popis výsledku v původním jazyce

The DIC process (instant controlled pressure drop) is a new technology used for transformation of raw foods to ready-to-eat products by changing their structure and size. The DIC process resembles commonly used puffing, but two essential differences, that is detente into vacuum and the instantaneity of detente, enable us to obtaine more important effects and also to expose product to lower pressure and temperature. Two foods, cheese emmental and coagulated soy milk - tofu, were treated by DIC process. The products were exposed for a short time (40 - 50 s) to saturated steam (0.3 - 0.6 MPa) in an autoclave and then the pressure was abruptly decreased to a vacuum level (about 10 kPa). This abrupt pressure drop provoked auto-vaporization of the superheated vapour and volatile compounds which induced expansion and instantaneous cooling of the product. The effects of two parameters of DIC process namely pressure and heating time on product expansion were studied using the central composite

Název v anglickém jazyce

Visual study of material expansion using DIC process completed by temperature and pressure history

Popis výsledku anglicky

The DIC process (instant controlled pressure drop) is a new technology used for transformation of raw foods to ready-to-eat products by changing their structure and size. The DIC process resembles commonly used puffing, but two essential differences, that is detente into vacuum and the instantaneity of detente, enable us to obtaine more important effects and also to expose product to lower pressure and temperature. Two foods, cheese emmental and coagulated soy milk - tofu, were treated by DIC process. The products were exposed for a short time (40 - 50 s) to saturated steam (0.3 - 0.6 MPa) in an autoclave and then the pressure was abruptly decreased to a vacuum level (about 10 kPa). This abrupt pressure drop provoked auto-vaporization of the superheated vapour and volatile compounds which induced expansion and instantaneous cooling of the product. The effects of two parameters of DIC process namely pressure and heating time on product expansion were studied using the central composite

Druh

D - Stať ve sborníku

CEP obor

JP - Průmyslové procesy a zpracování

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

20th International Conference of Chemical and Process Engineering CHISA 2012 and 15th Conference PRESS 2012, CD-ROM of Full Text

ISBN

978-80-905035-1-9

ISSN

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e-ISSN

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Počet stran výsledku

10

Strana od-do

1-10

Název nakladatele

Česká společnost chemického inženýrství

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

25. 8. 2012

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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