农产品可控瞬时压差加工技术研究进展

Advances of Instant Controlled Pressure Drop(DIC) Technique in Agro-product Processing

可控瞬时压差加工技术(Instant controlled pressure drop processing,法语为Détente instantannée contr?lée,简称DIC),又称变温压差膨化技术,于1988年由法国学者发明。DIC加工技术的原理是基于将处理仓内高压(或大气压力)瞬时下降到真空状态,利用这一过程中产生的热力学效应使物料内部水分快速闪蒸,实现体积膨胀或质构改性等目的。经DIC技术处理后的农产品可获得多孔的组织结构和酥脆的口感。此外,DIC技术的优点还体现在色泽、风味,以及较低的生产成本等方面。本文综述了国内外可控瞬时压差加工技术的研究和应用现状,重点介绍了DIC在农产品质构改性、化学成分提取、杀菌消毒、食物脱敏、粮食干燥过程减损、生物能源制造、生物大分子改性和农产品干燥等方面的研究进展,分析了国内可控瞬时压差加工技术存在的主要问题,并对该技术未来的发展趋势进行了展望。

A process called instant controlled pressure drop （D＆ente instantannee controlee in French, DIC）, also known as explosion puffing （EP） at variable temperature and pressure, was developed by French researchers in 1988. The principle of this process is based on a thermomeehanical effect induced by a rapid pressure drop from high pressure （or ambient pressure） to a vacuum, leading to the instant evaporation of water, which results in volume expansion or texture modification. DIC-processed ago-products can have a porous structure and a pleasant crispy taste. Additionally, other favorable characteristics of DIC-processed products are found in terms of color, flavor, and competitive production costs. The current status of international and domestic research and applications of the DIC process are reviewed in this paper, which focused on the research progress of the use of DIC in the agro-products in terms of texture modification, extraction of chemical components, sterilization, food desensitization, loss reduction in drying process, bioenergy production, modification of biological macromolecules, drying, and other factors. The main issues regarding the applications of DIC technique in China as well as the trends and outlook of the future DIC development are discussed.