Fundamental modeling, functional attributes, porosity, cohesivity index (Hausner ratio) and compressibility of expanded-granule powder of Egyptian Ras pure cheese

•DIC texturing used to effectively intensify the functional properties of Ras powder.•RSM used as a relevant way to optimize Instant controlled pressure drop DIC treatment.•Fundamental modeling of texturing to correlate texturing and autovaporization.•DIC-assisted drying leads to a high final product quality.

Food industries and restaurants are increasingly soliciting high functionality cheese dried powder. Spray-drying is usually inadequate for cheese. Grinding of airflow dried cheese is very difficult because the product is compact and too hard. Instant controlled pressure drop DIC texturing assisted Swell-Drying SD usually allows the product to be more appropriated to obtain crispy snacks, leading to an innovative concept of cheese powder. The present work aimed at defining and optimizing this operation for the well-known Egyptian Ras Cheese. Relative expansion ratio, porosity, compressibility, and cohesivity were measured. Compared to Hot-Air Dried HAD, they were up to 210%, 120%, 856%, and 165%, respectively; all depending on DIC operating parameters. This was confirmed by scanning electron microscopy observations. Thanks to the instant autovaporization, vapor is generated within the product developing structural modification with vacuoles and cavities. Swell-Drying-grinding process allowed obtaining cheese powder with a well-controlled quality depending on consumer requirements.