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<p>The growing demand for premium quality and nutritious fruit and vegetable products has necessitated the development of innovative alternatives to the traditional thermal treatments, which often cause substantial quality deterioration of the products. Instant controlled pressure drop (DIC), a thermo-mechanical treatment, has been found to be an innovative solution to the existing limitations by applying high-pressure saturated steam followed by an instantaneous pressure drop to a vacuum state to induce auto-vaporization of the intracellular water content. This phenomenon results in the creation of a porous structure, which imparts various qualities such as high crispness, increased rehydration capacity, increased drying rates, and retention of thermolabile bioactive compounds. Quantitative analyses from the literature indicate that DIC treatment can reduce drying time by 50–78% compared to conventional hot air drying, increase effective water diffusivity by 2–10 times, and enhance the extractability of bioactive compounds such as hesperidin (by up to 537%) and quercetin (by up to 700%). This review provides a comprehensive overview of the DIC technology by describing the basic principles, key processing parameters (e.g., pressure levels of 0.1–0.7 MPa, treatment times of 5–60 s), and equipment components. Various applications of the DIC technology for the processing of fruit and vegetable products have been discussed, including swell drying for healthy snack products, texture modification, decontamination, and efficient extraction of bioactive compounds. Although the DIC technology offers a great potential for the production of premium quality products, certain limitations persist, including high initial capital costs and batch-processing constraints. Future research should be centered on the creation of intelligent hybrid systems, expanding the scope of DIC use in other food matrices, and incorporating DIC into valorization approaches for agri-food by-products, highlighting DIC as a major technology for next-generation healthy and convenient fruit and vegetable-based food products.</p> Graphical Abstract <p></p>

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Instant Controlled Pressure Drop Technology of Fruit and Vegetable Processing: A Review

  • 期刊论文

  • 发表日期：

    2026年7月10日

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  • Supriya M. S.,
  • Preethi Palpandian,
  • Vijay Rakesh Reddy S.,
  • Suneel Subray Hegde,
  • Kanaka Lakshmi M.,
  • Brunda N. B.,
  • Sudhakar Rao D. V.

摘要

The growing demand for premium quality and nutritious fruit and vegetable products has necessitated the development of innovative alternatives to the traditional thermal treatments, which often cause substantial quality deterioration of the products. Instant controlled pressure drop (DIC), a thermo-mechanical treatment, has been found to be an innovative solution to the existing limitations by applying high-pressure saturated steam followed by an instantaneous pressure drop to a vacuum state to induce auto-vaporization of the intracellular water content. This phenomenon results in the creation of a porous structure, which imparts various qualities such as high crispness, increased rehydration capacity, increased drying rates, and retention of thermolabile bioactive compounds. Quantitative analyses from the literature indicate that DIC treatment can reduce drying time by 50–78% compared to conventional hot air drying, increase effective water diffusivity by 2–10 times, and enhance the extractability of bioactive compounds such as hesperidin (by up to 537%) and quercetin (by up to 700%). This review provides a comprehensive overview of the DIC technology by describing the basic principles, key processing parameters (e.g., pressure levels of 0.1–0.7 MPa, treatment times of 5–60 s), and equipment components. Various applications of the DIC technology for the processing of fruit and vegetable products have been discussed, including swell drying for healthy snack products, texture modification, decontamination, and efficient extraction of bioactive compounds. Although the DIC technology offers a great potential for the production of premium quality products, certain limitations persist, including high initial capital costs and batch-processing constraints. Future research should be centered on the creation of intelligent hybrid systems, expanding the scope of DIC use in other food matrices, and incorporating DIC into valorization approaches for agri-food by-products, highlighting DIC as a major technology for next-generation healthy and convenient fruit and vegetable-based food products.

Graphical Abstract