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Swell Drying: Coupling Instant Controlled Pressure Drop DIC to Standard Convection Drying Processes to Intensify Transfer Phenomena and Improve Quality—An Overview

Increasing globalization is driving agricultural production in developing countries toward better recovery levels and high additional value. A great opportunity is thus offered to emerging economies. By adopting appropriate and improved methods that allow better preservation, transport, and storage and that conform to the rigorous requirements and standards of organoleptic and nutritional quality as well as stringent hygienic criteria, emerging economies can derive significant benefits. Drying of biological materials usually results in shrinkage. The impact of shrinkage is often highly prejudicial for both the function and use of these materials. On the one hand, shrinkage results in a sharp decrease in water diffusivity through the porous structure (for dehydration and rehydration processes). On the other hand, the compact structure of dried biological material is usually unsuitable in terms of organoleptic quality and is inadequate for grinding. Thus, it is becoming very important to include retexturing and structure-expanding processes in standard drying processes. To this end, the instant controlled pressure drop (DIC) technology has been proposed and successfully tested as a texturing process for partially dried materials, which should normally intensify the whole operation. The quality of the final product as well as the performance of the drying process can also be dramatically improved. Finally, for a large category of dried fruits and vegetables, and even freeze-dried materials, microbiological contamination and the presence of insects and larvae are serious problems. DIC technology can be used as an ultra-high-temperature treatment for a controlled decontamination. Such dried, expanded, and completely decontaminated products can be used as highly nutritional snacks. They can easily be ground to produce expanded granulated powders with excellent sensory, nutritional, functional, and textural properties.