The book "Instant Controlled Pressure Drop (D.I.C.) in Food Processing" provides a comprehensive analysis of D.I.C. technology and its application in food processing. This innovative method, which differs from conventional technologies, has proven to be extremely versatile and is used in areas such as drying, texturizing, and decontamination. The technology is particularly suitable for a variety of raw materials and is employed in various processes, including the post-harvest treatment of fruits and vegetables, steaming of grains, and the extraction of essential oils. The book summarizes the fundamental principles of D.I.C. technology and highlights current developments, new research findings, as well as safety precautions and environmental aspects. It also offers valuable insights into industrial applications and is an important resource for professionals and researchers in this field.