Instant Controlled Pressure Drop (D.I.C.) in Food Processing From Fundamental to Industrial Applications

Pr. Karim ALLAF is the Director of the research team on “Eco-Processes and Agro-Industrial Technologies” at La Rochelle University. He has conceived and developed specific activities on the technology of Instant Controlled Pressure Drop (DIC), which he has defined, optimized, and transferred towards various industrial sectors, using it in drying, texturing, extraction, and decontamination operations. Pr. ALLAF has 9 Patents and 17 extensions (mainly regarding DIC technology), 216 international papers and numerous European and industrial reports (34). Pr. ALLAF has been the supervisor of 23 PhD works.

Tamara ALLAF is a chemical engineer from the University of Technology of Compiègne. She is in charge of the R&D department at ABCAR-DIC Process-France, an engineering company working on developing DIC technology at the industrial scale. Her main work is based on mass transfers regarding extraction through DIC combined with other innovative techniques. She collaborated on creating the Joint Venture of ABCAR-DIC Process in Malaysia, which uses DIC to enhance and improve standard processes in terms of drying, decontamination and extraction.