Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-05-28T17:43:32Z No. of bitstreams: 1 TAMIRES DOS SANTOS PEREIRA - DISSERTAÇÃO PPGSA PROFISSIONAL 2015..pdf: 2702576 bytes, checksum: 45431567404c5290f49012771848f87a (MD5) / Made available in DSpace on 2018-05-28T17:43:32Z (GMT). No. of bitstreams: 1 TAMIRES DOS SANTOS PEREIRA - DISSERTAÇÃO PPGSA PROFISSIONAL 2015..pdf: 2702576 bytes, checksum: 45431567404c5290f49012771848f87a (MD5) Previous issue date: 2015-12-17 / O ovo em sua forma integral ou a clara e gema apresentam-se como ingrediente fundamental em inúmeros produtos alimentares ao agregar propriedades nutricionais e funcionais. A secagem é uma maneira bem sucedida de conservação dos ovos, considerando algumas vantagens como: ocupar menos espaço no estoque; facilidade de transporte; boa uniformidade; utilização mais fácil e ter qualidade microbiológica estável. Uma vantagem considerável na secagem em camada de espuma é a sua capacidade de manter a alta qualidade dos produtos, apresentando grandes possibilidades para a indústria alimentícia, além da baixa temperatura empregada e com tempo de desidratação reduzido devido à maior área de contato com o ar. Este trabalho tem como objetivo estudar a cinética de secagem em camada de espuma das claras dos ovos de granja e de capoeira (caipira), bem como ajustar os dados experimentais das curvas de secagem com modelos cinéticos como o de Henderson e Pabis, Midilli e Kucuk, Page e um modelo linear. Foram determinadas características da espuma, como densidade, expansão, capacidade de incorporação de ar e estabilidade da espuma. O estudo da influência das variáveis independentes sobre a secagem foi feito de acordo com um planejamento experimental fatorial completo 23 + 4 pontos centrais. As variáveis operacionais a serem estudadas (variáveis de entrada) foram: espessura da camada de espuma; tempo de agitação da espuma e temperatura de secagem. E as variáveis dependentes do processo (variáveis de saída) foram tempo de secagem e umidade final, teor de proteínas e luminosidade (cor). Foi realizada a caracterização físico-química, microscópica e de cor do pó obtido. A clara de ovo, por conter naturalmente propriedades espumantes devido ao alto teor e estrutura de suas proteínas apresentou resultados satisfatórios em relação à caracterização física da espuma. Todos os experimentos apresentaram uma boa reprodutibilidade, com curvas representadas caracteristicamente pela taxa constante e a taxa decrescente. Para o ajuste dos dados da clara de capoeira os modelos não lineares que melhor representaram os dados experimentais foram o de Midilli e Kucuk e o modelo de Page seguidos do modelo linear que foi utilizado para o ajuste dos dados até os 150 minutos de secagem. O modelo de Midilli e Kucuk apesar de apresentar o melhor coeficiente de determinação (R2) não foi estatisticamente significativo. Para a clara de granja o modelo linear apresentou o melhor ajuste considerando o tempo máximo de 130 minutos de secagem, seguido pelos modelos não lineares de Midilli e Kucuk e o de Page respectivamente. O processo de secagem da clara de ovo pelo método de camada de espuma mostrou-se satisfatório quanto aos parâmetros avaliados, sendo que as condições testadas não influenciaram de forma significativa em características tecnológicas importantes do produto final, como o teor de proteínas. / The egg in their entirety form or the white and the yolk present as essential ingredient in many food products by adding nutritional and functional properties. Drying is a successful way of conservation of eggs, whereas some advantages as to occupy less space ease of transport, good uniformity, easier to use and be stable microbiological quality. A considerable advantage in the foam-mat drying is its ability to maintain high product quality, presenting great opportunities for the food industry, besides the low temperature employed and reduced dehydration of time due to the larger area of contact with air. This work aims to study the drying kinetics in foam-mat drying the white of the farm eggs and capoeira (caipira) and to adjust the experimental data of the curves of dryness with the kinetic model obtained as Henderson and Pabis, Midilli and Kucuk , Page and a linear model. The study of the influence of the independent variables about dryness was made according to an experimental factorial plan complete 23 + 4 central points. The operational variables to be studied (input variables) were: thickness of the foam layer; shaking time of foam and drying temperature. And the dependent variables of the process (output variables) were drying time and final moisture content, protein content and brightness (color). It was made physicochemical characterization, and microscopic color of the powder obtained was performed. Egg whites to contain naturally foaming properties due to the high content and structure of its proteins showed satisfactory results regarding the physical characteristics of the foam. All experiments showed good reproducibility with curves represented by the characteristically constant rate and decreasing rate. For the adjustment of the data of the capoeira white data nonlinear models that best represent the experimental data were of Midilli and Kucuk and followed by Page linear model was used to fit the data until 150 minutes drying. The model of Midilli and Kucuk despite having the best coefficient of determination (R2) was not statistically significant. For the white of the farm linear model showed the best fit considering the maximum time of 130 minutes drying, followed by non-linear models and Midilli and Kucuk and the Page respectively. The process of drying the egg white froth layer method was satisfactory for the evaluated parameters, and the conditions tested did not influence significantly on important technological characteristics of the final product as the protein.

<p>Su&scaron;enje dunje kao voćne vrste u praksi nije uobičajeno, zbog povi&scaron;ene vrijednosti<br />tvrdoće i čvrstoće. Prethodna istraživanja su&scaron;enja dunje, pokazala su da se osmotskim<br />su&scaron;enjem u okviru kombinovane tehnologije su&scaron;enja dobijaju povoljnije mehaničke<br />osobine su&scaron;enih proizvoda. Na osnovu plana obavljeni su eksperimenti osmotskog i<br />konvektivnog su&scaron;enja dunje u obliku četvrtina. Eksperiment osmotskog su&scaron;enja je<br />obavljen kao trofaktorni, gdje su uticajni faktori: temperatura rastvora, koncentracija<br />rastvora i vrijeme trajanja su&scaron;enja. TakoĎe, eksperiment konvektivnog su&scaron;enja je obavljen<br />kao trofaktorni, a uticajni faktori su: primjenjeni predtretman, temperature vazduha za<br />su&scaron;enje i brzina strujanja vazduha ispred sloja.<br />Na osnovu rezultata mjerenja eksperimenta osmotskog su&scaron;enja, zaključeno je da sa<br />porastom temperature i koncentracije rastvora postiže se veća brzina su&scaron;enja, &scaron;to se i<br />očekivalo. Disperzionom analizom osmotskog su&scaron;enja je ispitan uticaj faktora na brzinu<br />su&scaron;enja i zapreminsko skupljanje četvrtina dunje. Sa statističkom vjerovatnoćom od 99%<br />je dokazano da postoji uticaj svih faktora na brzinu su&scaron;enja uzoraka. Dokazano je sa<br />statističkom vjerovatnoćom od 99% da vrijeme trajanja osmotskog su&scaron;enja ima uticaj na<br />zapreminsko skupljanje četvrtina dunje, dok uticajni faktori temperatura i koncentracija<br />rastvora imaju uticaj sa statističkom vjerovatnoćom od 95%.<br />Analizom rezultata mjerenja veličina tokom eksperimenta konvektivnog su&scaron;enja<br />evidentno je da se sa vi&scaron;om temperaturom vazduha postiže brže sniženje vlažnosti<br />četvrtina dunje. Povećanjem vremena trajanja osmotskog predtretmana, smanjuje se<br />brzina konvektivnog su&scaron;enja. UtvrĎeno je da kori&scaron;ćenje osmotskog predtretmana sa<br />vi&scaron;om temperaturom rastvora i većom koncentracijom rastvora dovodi do smanjenja<br />brzine konvektivnog su&scaron;enja. Na osnovu disperzione analize konvektivnog su&scaron;enja sa<br />statističkom vjerovatnoćom od 99% dokazano je da postoje uticaji predtretmana i<br />temperature vazduha na brzinu su&scaron;enja i zapreminsko skupljanje četvrtina dunje. Uticaj<br />faktora brzine vazduha ispred sloja materijala nije dokazan disperzionom analizom, ali je<br />na osnovu kinetički krivih evidentan uticaj ovog faktora na brzinu su&scaron;enja, pri vi&scaron;im<br />vlažnostima materijala i vi&scaron;oj temperaturi konvektivnog su&scaron;enja. Najvjerovatniji razlog<br />ovakvih rezultata disperzione analize su male vrijednosti brzine vazduha za su&scaron;enje,<br />odnosno njihova mala razlika vrijednosti (0,5 m/s).<br />Kinetika prenosa mase tokom kombinovane tehnologije su&scaron;enja dunje u formi<br />četvrtine je matematički opisana, modelovanjem kinetike osmotskog su&scaron;enja i kinetike<br />konvektivnog su&scaron;enja. U okviru kinetike osmotskog su&scaron;enja četvrtina dunje, obavljeno je<br />matematičko modelovanje promjene vlažnosti u odnosu na suvu bazu i modelovanja<br />zapreminskog skupljanja. Za kinetiku konvektivnog su&scaron;enja četvrtina dunje, obavljeno je<br />matematičko modelovanje promjene vlažnosti u odnosu na suvu bazu tokom vremena<br />konvektivnog su&scaron;enja. Za svaku veličinu koja se modeluje usvojeno po tri matematička<br />modela, a modeli su pro&scaron;ireni uticajnim faktorima u bezdimenzionom obliku. Izvedeni<br />modeli su imali dobro slaganje sa eksperimentalnim rezultatima, &scaron;to pokazuju visoke<br />vrijednosti koeficijente korelacije. Primjena svih modela je jednostavna, gdje je uz pomoć<br />standardnih računara moguće brzo izračunavanje svih modelovanih veličina.<br />Primjenom osmotskog predtretmana u kombinovanoj tehnologiji su&scaron;enja dunje,<br />dobijaju se neke pozitivne osobine su&scaron;enog proizvoda. Smanjenje zapremine je manje<br />izraženo, nego primjenom samo konvektivnog su&scaron;enja. Vlažnost u voćnom tkivu je<br />ravnomjernije rasporeĎena i manje je presu&scaron;ivanje spoljnjih slojeva voćnog tkiva.<br />Stvaraju se manji unutra&scaron;nji naponi izmeĎu slojeva tkiva, uslijed čega nastaju manje<br />deformacije oblika. U povr&scaron;inskom sloju voćnog tkiva postoje adsorpcione veze vlage,<br />rastvorka i suve materije, a ove veze utiču na povećanje vrijednosti vlažnosti pri kojima<br />se osu&scaron;eni proizvod bezbjedno skladi&scaron;ti.</p> / <p>Drying of the quince as a fruit species is not common in practice due to its increased hardness<br />and firmness. Previous researches on quince drying have indicated that osmotic drying, within<br />the combined drying technology, enables favourable mechanical properties of dried products.<br />Planned experiments of the osmotic and convective drying of quince quarters were conducted.<br />The osmotic drying experiment was based on three significant experimental factors: the<br />temperature of osmotic solution, the concentration of osmotic solution, and the duration of<br />osmotic drying. The convective drying experiment was also based on three experimental<br />factors entailing the applied pretreatment, the temperature of drying air and the velocity of<br />drying air in front of material layers.<br />The measurement results obtained during the osmotic drying experiment indicate that an<br />increase in the temperature and the concentration of osmotic solution accelerates the drying<br />process, as expected. A dispersion analysis of the osmotic drying indicated the effects of<br />experimental factors on the drying speed and the volume shrinkage of quince quarters. With a<br />statistical probability of 99%, it was proven that all factors influence the speed of drying.<br />Moreover, with a statistical probability of 99%, it was proven that the duration of osmotic<br />drying influences the volume shrinkage of quince quarters, whereas the significant factors such<br />as the temperature and the concentration of osmotic solution exert influence with a statistical<br />probability of 95%.<br />The analysis of measurement results obtained during the convective drying experiment shows<br />that an increase in the air temperature accelerates a decrease in the moisture content of quince<br />quarters. An increase in the duration of osmotic pretreatment decelerates the convective drying<br />process. It was determined that the application of the osmotic pretreatment with higher<br />solution temperature and concentration decelerates the convective drying. On the basis of a<br />dispersion analysis of the convective drying with a statistical probability of 99%, it was proven<br />that the pretreatment and the air temperature affect the speed of drying and the volume<br />shrinkage of quince quarters. The effects of the air velocity in front of the material layer was<br />not determined by means of the dispersion analysis, nevertheless kinetic curves indicate the<br />influence of this factor on the drying speed, especially in the instance of higher moisture<br />content of the material and higher temperature of the convective drying. The most probable<br />causes of such dispersion analysis results are low values of the drying air velocity, i.e. a slight<br />difference in the values (0.5 m/s).<br />The kinetics of mass transfer during the combined drying of quince quarters was<br />mathematically described by means of the modelling of the kinetics of osmotic drying and the<br />kinetics of convective drying. The kinetics of osmotic drying of quince quarters was expressed<br />via the mathematical modelling of moisture content change in relation to dry basis and the<br />modelling of volume shrinkage. The kinetics of convective drying of quince quarters was<br />expressed via the mathematical modelling of moisture content change in relation to dry basis<br />during the convective drying. Three mathematical models were established for every modelled<br />value, and the models were extended by significant non-dimensional experimental factors. The<br />developed models had a good fit with the experimental results, which was indicated by the<br />high values of the correlation coefficient. The application of all models is simple and standard<br />personal computers can be used for rapid calculations of modelled values.<br />The application of the osmotic pretreatment in the combined quince drying enables<br />favourable properties of dried products. Volume shrinkage is slighter in comparison with the<br />convective quince drying. The moisture content in the fruit tissue is more evenly distributed<br />and the dehydration of the outer layers of the fruit tissue is lower. The tension between the<br />layers of the tissue is reduced thus reducing the shape defects. Within the surface layers of fruit<br />tissues, the adsorption bonds of moisture, solute and dry matter are formed. These bonds<br />increase the moisture content value, which enables the safe storage of dry products.</p>

Orientador: Maria Aparecida Mauro / Banca: Fábio Yamashita / Banca: Róger Darros Barbosa / Resumo: A cinética de secagem osmo-convectiva de fatias de abóbora (Cucurbita moschata) tratadas em soluções concentradas de sacarose e sacarose/NaCl foi estudada. As condições de tratamento osmótico mais eficientes (50% sacarose; 47% sacarose - 3% NaCl, 40% sacarose e 37% sacarose - 3% NaCl; p/p) foram selecionadas com base na relação perda de água/ganho de solutos e no conteúdo de sal no produto final. Após a desidratação osmótica (DO), as fatias de abóboras foram submetidas à secagem a 60 e 70oC. A influência dos pré-tratamentos e da temperatura sobre a cinética de secagem foi estudada através dos coeficientes efetivos de difusão de umidade determinados segundo a Lei de Fick. Os maiores coeficientes foram obtidos a 70oC. O sal contribuiu para aumentar a perda de água durante a DO. No entanto, a difusividade da água, durante a secagem, não foi afetada significativamente por esse soluto, uma vez que, para a mesma temperatura, as diferenças entre os coeficientes determinados nas diversas amostras pré-tratadas foram pequenas. Coeficientes efetivos de difusão determinados nas amostras pré-tratadas e não tratadas também foram similares. Avaliando-se as características sensoriais das fatias submetidas à secagem a 70oC, pôde-se constatar que os prétratamentos melhoraram a cor e a aparência geral das mesmas, quando comparadas com as amostras sem tratamento. / Abstract: Osmo-convective drying kinetics of sliced pumpkin (Cucurbita moschata) treated in sucrose and sucrose-NaCl solutions was studied. Efficient conditions for osmotic dehydration (50% sucrose, 47% sucrose - 3% NaCl, 40% sucrose and 37% sucrose - 3% NaCl, w/w) were selected based on the ratio water loss/ solute gain and on final salt content. After pre treatment, slices were dried at 60 and 70oC. The influence of the pre-treatments and the temperatures on airdrying kinetics of the pumpkins was studied. The effective water diffusion coefficients were determined according to Fick's second law applied to infinite slab. As expected higher coefficients were obtained at 70oC. The salt contributed to increase the water loss during osmotic dehydration. However, the water diffusivity during air-drying was not significantly affected by this solute, since the effective coefficients determined for the different pre-treated samples dried at the same temperature were very close. The effective diffusion coefficients determined in pre-treated and non-treated samples were also similar. Sensory evaluation of the samples dried at 70oC was carried out. The color and the general appearance of the dried pumpkin slices were improved by the previous osmotic dehydration treatments in comparison with non-treated samples. / Mestre

Made available in DSpace on 2014-12-17T15:01:17Z (GMT). No. of bitstreams: 1 AnaCS.pdf: 605865 bytes, checksum: 270b5c00704f41b1902388182a11f2aa (MD5) Previous issue date: 2002-09-30 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / The waste in the industries of escargot processing is very big. This is composed basically of escargot meat out of the commercialization patterns and the visceras. In this context, there is a need to take advantage to the use of these sub-products. A possibility should be drying them and transforming them in a certain form to be reused. Than, the present work has the objective of studying the reutilization of the sub-products of the escargot industrialization for by means of drying process. The samples were transformed in pastes, through a domestic processor for approximately 1 minute and compacted in trays of aluminum without perforations with three different heights (5 mm, 10 mm and 15 mm). The drying was accomplished in a tray dryer with air circulation and transverse flow at a speed of 0,2 m/s and three temperature levels (70?C, 80?C and 90?C). A drying kinetics study was accomplished for the obtained curves and for the heat and mass transfer coefficients using experimental procedures based in an experimental planning of 22 factorial type. Microbiological and physiochemical analysis were also accomplished for the in nature and the dehydrated sub-products. In the drying process, it was observed the great importance of the external resistances to the mass transfer and heat in the period of constant tax influenced by the temperature. The evaporation taxes indicated a mixed control of the mass transfer for the case of the thickest layers. As already expected, the drying constant behavior was influenced by the temperature and thickness of the medium, increasing and decreasing. The statistical analysis of the results, in agreement with the factorial planning 22, showed that the fissures, the shrinking of the transfer area and the formation of a crust on the surface might have contributed to the differences between the practical results and the linear model proposed. The temperature and the thickness influenced significantly in the answers of the studied variables: evaporation tax and drying constant. They were obtained significant statistical models and predictive ones for evaporation tax for the meat as well as for the visceras / O descarte nas ind?strias de processamento de escargot ? muito grande. Este ? composto basicamente de carne de escargot fora dos padr?es de comercializa??o e as v?sceras (hepatop?ncreas). Diante deste contexto, viu-se a necessidade de se aproveitar estes subprodutos. Uma possibilidade seria a utiliza??o da secagem como forma de reaproveitamento. O presente trabalho tem por objetivo um estudo de aproveitamento de subprodutos da industrializa??o do escargot atrav?s da secagem. As amostras foram transformadas em pastas, atrav?s de um processador dom?stico por aproximadamente 1 minuto e compactadas em bandejas de alum?nio sem perfura??es com tr?s alturas diferentes (5 mm, 10 mm e 15 mm). A secagem foi realizada em um secador de bandeja com circula??o de ar e fluxo transverso a uma velocidade de 0,2 m/s e tr?s n?veis de temperatura (70 ?C, 80 ?C e 90?C). Um estudo da cin?tica de secagem, das curvas obtidas e dos coeficientes de transfer?ncia de calor e massa foi realizado bem como, a an?lise dos procedimentos experimentais atrav?s de um planejamento experimental do tipo fatorial 22 e an?lises f?sico-qu?micas e microbiol?gicas dos subprodutos in natura e desidratados. Na secagem, foi observado o predom?nio das resist?ncias externas ? transfer?ncia de massa e calor no per?odo de taxa constante influenciada pela temperatura. As taxas de evapora??o indicaram um controle misto da transfer?ncia de massa para o caso das camadas mais espessas. A constante de secagem teve seu comportamento influenciado pela temperatura e espessura, aumentando e diminuindo, respectivamente, como era de se esperar. an?lise estat?stica dos resultados, de acordo com o planejamento fatorial 22, mostrou que as fissuras, o encolhimento da ?rea de transfer?ncia e a forma??o de uma crosta sobre a superf?cie pode ter contribu?do para o afastamento e a falta de ajuste do modelo linear proposto. A temperatura e a espessura influenciaram significativamente nas vari?veis respostas estudadas: taxa de evapora??o e constante de secagem. Foram obtidos modelos estatisticamente significativos e preditivos para taxa de evapora??o tanto para carne como para as v?sceras (hepatop?ncreas)

<div>The overall goal of this thesis was to study the performance of two related portable multipurpose solar dryers, DehytrayTM and DehymeleonTM, in comparison to open-air sun drying by drying tomatoes, apples and mint under West Lafayette, Indiana weather conditions. Thin layer drying tests were conducted on tomato slices, apples slices and mint leaves, with three temperatures [24°C (75°F), 35°C (95°F) and 54 °C (130°F)], and an airflow velocity of 1 m/s to determine the drying kinetics of these products during diurnal drying cycles typical for solar and/or open-air sun drying. Subsequently, field drying tests were conducted for tomatoes slices, apples slices and mint leaves with the two solar drying technologies (DehymeleonTM and DehytrayTM) and open-air sun drying using uncovered Dehytrays as the control. The average temperatures achieved for these technologies were 45°C (113°F), 60°C (140 °F) and 27°C (80.6 °F) for the DehymeleonTM, DehytrayTM and open-air sun drying, respectively. Moisture diffusivity were in the order of 10-4 to 10-9 (m2/s) for the different methods, depending directly on the product, temperatures and air flow inside the drying chamber.</div><div><br></div><div>Quality attributes (color, vitamin C and microbial growth) were measured before and after the field drying tests. Color difference (ΔE) for DehymeleonTM solar dryer showed the least variation compared with the fresh products. However, for the DehytrayTM ΔE increased due to the impact of its higher temperature and direct sunlight exposure that led to Maillard reactions and caramelization in the case of tomatoes and apples slices. Additionally, vitamin C (Ascorbic acid) content for tomatoes and apples slices was affected for the high ranges of temperatures reached inside the Dehytray™. Denaturing of vitamin C was less observed for DehymeleonTM, maintaining values of 166 mg/100 g dm for tomatoes, and 104.2mg/100g for apples slices. There was no significant difference (α = 0.05) in the microbial growth for the DehytrayTM and open-air drying compared to the fresh product, however, there was significant difference for the DehymeleonTM when drying tomatoes and apples slices, without up one log reduction on the original microbial population. In the case of mint, DehymeleonTM had a 2.3 log reduction, which is similar to L-lactic acid sanitizer achieved by another study in the literature, compared with 0.4 log obtained by the DehytrayTM and 0.47 log obtained by open-air sun drying. The differences in microbial growth were observed because the temperatures inside the drying chamber of the DehymeleonTM was low and product moisture content was above the safe equilibrium moisture content (EMC) for both tomatoes and apples during the early critical hours at the onset of the drying process, which was favorable to mold growth. The lack of a fan to intermittently or constantly flush out humid air released from the crop dried in the DehytrayTM negatively affected its performance. The insufficient airflow in the drying chamber of the DehymeleonTM and its inability to achieve the high temperatures observed in the DehytrayTM negatively affected its performance. Both solar dryers, DehymeleonTM and DehytrayTM achieved high hygienic condition during drying due to their enclosed chambers than protected the crop from contaminant in the environments. Their portability and design for large-scale manufacturing and deployment are a positive development that would be helpful to small and mid-size growers, as well as households (home gardens). Areas for further research were highlighted.</div><div><br></div><div><br></div>

PhD (Agric) / Department of Food Science

Dans le cadre de la présente thèse, a été étudié l’impact de la texturation par traitement thermo-mécanique DIC (Détente Instantanée Contrôlée) sur le séchage de divers produits alimentaires. Ce prétraitement a induit une amélioration de la cinétique de l’opération de séchage quand elle est limitée par le transfert interne de la matière couplé au rétrécissement du produit. Ainsi, la diminution du temps de séchage a atteint 67% dans le cas de l’oignon et 77% dans le cas du cassis. Quant à la diffusivité effective Deff, elle a augmenté par rapport à la matière première jusqu’à 246% pour les pépins et 795% pour les déchets de canneberge, 336% pour l’oignon et 1223% pour le cassis. Dans le cas des produits étudiés, la pression de vapeur de traitement DIC a généralement un effet significatif positif sur la cinétique de séchage et d’extraction des différentes molécules. Concernant les caractérisatiques des produits, nous constatons l’impact positif du traitement par DIC quant aux principales caractéristiques de la matière. Ainsi, les composés phénoliques apparaissent plus disponibles à la suite du traitement adéquat par DIC. Le contenu en composés phénoliques et la capacité antioxydante étant supérieurs dans les produits traités par DIC, la qualité nutritionnelle s’est ainsi également trouvée améliorée. Avec une dégradation thermique négligeable, le traitement DIC implique un effet mécanique dû à la détente instantanée, ce qui permet la rupture de certaines structures cellulaires de la matière et l’augmentation de la quantité maximale extractible. Les caractéristiques physiques diverses (masse volumique apparente et taux relatif d’expansion), les caractéristiques microstructurelles (mesurées par microscopie électronique à balayage) et fonctionnelles d’interaction avec l’eau (réhydratation, teneur en eau, isotherme de sorption, microbiologie et contenu nutritionnel...) peuvent être optimisées en fonction des conditions opératoires DIC, selon les besoins du consommateur. / The present PhD work concerns the effect of thermo-mechanical texturing by DIC (Instantaneous Controlled Pressure-Drop) on fruit and vegetable drying. This pretreatment dramatically improves drying kinetics when the internal mass transfer coupled to the shrinkage of the product, is the limiting process. Indeed, the drying time decreased by 67% in the case of onion and 77% for blackcurrants, while the effective diffusivity Deff increased up to 246%, 795%, 336%, and 1223% for cranberry seed and waste, onion and blackcurrants, respectively. With these products, the saturated steam pressure generally has a significant positive effect on the drying kinetics.DIC treatment significantly improves the main nutritional and functional characteristics of the fruits and vegetables, with more available phenols and higher antioxidant activity. As thermal degradation is negligible, the DIC treatment involves micromechanical effect linked to the instant pressure drop, which allows cell to break and structure to be more porous such increasing the maximum extractable amount. Various physical, microstructural and functional characteristics of new textured material allow water interaction to be completely modified in terms of rehydration kinetics and capacity, sorption isotherm, microbiological and nutritional content... depending on operating DIC conditions, which can be optimized according to the consumer needs.