In the food industry, some additives such as carob bean gum are highly sought after thanks to their power to present, even at low concentrations, a particular texture, guaranteeing stability, attending sanitary quality, and improving the taste and appearance of food. The main problem in the valorization of such seeds is the presence of shrinkage phenomenon issued from the airflow drying, which would lead to altering the functional quality. It would be also possible to meet among the problems, the risks of contamination by microbes, insects and larvae. It is obvious that an adequate intensification of the drying should address such issues while preserving the functional quality. The current work aimed at identifying the ability of DIC (instant controlled pressure-drop) processing to confer the seeds higher porosity, better tortuosity, greater exchange surface, that they get better aptitude to dry, to allow an effective decontamination that it can even reach a sterilization level of these seeds, while, by instant cooling, to preserve even improve their own functional (rheological) quality. The kinetic of DIC-assisted airflow drying was analyzed using the phenomenological Coupled Washing/Diffusion (CWD) model. Since DIC is a perfectly controlled hightemperature/short-time process, an adequate Design of Experiment DoE was used through operating parameters of saturated steam pressure (P), processing time (t), and number of cycles (c), to measure the washing starting accessibility and the effective diffusivity. It, also, was possible to assess the functional properties and rheological attributes, for systematically performing the statistical calculation of the DoE using Statgraphics software.