Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review
Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They includ...
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| Published in | Critical reviews in food science and nutrition Vol. 59; no. 9; pp. 1408 - 1432 |
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| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
United States
Taylor & Francis
15.05.2019
Taylor & Francis Ltd |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.) and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water, steam, super heated steam impingement, ohmic and microwave heating, etc), and non-thermal process (ultrasound, freezing, pulsed electric field, and high hydrostatic pressure, etc). Chemical pretreatments effectively enhance drying kinetics, meanwhile, it causes soluble nutrients losing, trigger food safety issues by chemical residual. Conventional hot water blanching has significant effect on inactivating various undesirable enzymatic reactions, destroying microorganisms, and softening the texture, as well as facilitating drying rate. However, it induces undesirable quality of products, e.g., loss of texture, soluble nutrients, pigment and aroma. Novel blanching treatments, such as high-humidity hot air impingement blanching, microwave and ohmic heat blanching can reduce the nutrition loss and are more efficient. Non-thermal technologies can be a better alternative to thermal blanching to overcome these drawbacks, and more fundamental researches are needed for better design and scale up. |
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| AbstractList | Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.) and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water, steam, super heated steam impingement, ohmic and microwave heating, etc), and non-thermal process (ultrasound, freezing, pulsed electric field, and high hydrostatic pressure, etc). Chemical pretreatments effectively enhance drying kinetics, meanwhile, it causes soluble nutrients losing, trigger food safety issues by chemical residual. Conventional hot water blanching has significant effect on inactivating various undesirable enzymatic reactions, destroying microorganisms, and softening the texture, as well as facilitating drying rate. However, it induces undesirable quality of products, e.g., loss of texture, soluble nutrients, pigment and aroma. Novel blanching treatments, such as high-humidity hot air impingement blanching, microwave and ohmic heat blanching can reduce the nutrition loss and are more efficient. Non-thermal technologies can be a better alternative to thermal blanching to overcome these drawbacks, and more fundamental researches are needed for better design and scale up. Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.) and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water, steam, super heated steam impingement, ohmic and microwave heating, etc), and non-thermal process (ultrasound, freezing, pulsed electric field, and high hydrostatic pressure, etc). Chemical pretreatments effectively enhance drying kinetics, meanwhile, it causes soluble nutrients losing, trigger food safety issues by chemical residual. Conventional hot water blanching has significant effect on inactivating various undesirable enzymatic reactions, destroying microorganisms, and softening the texture, as well as facilitating drying rate. However, it induces undesirable quality of products, e.g., loss of texture, soluble nutrients, pigment and aroma. Novel blanching treatments, such as high-humidity hot air impingement blanching, microwave and ohmic heat blanching can reduce the nutrition loss and are more efficient. Non-thermal technologies can be a better alternative to thermal blanching to overcome these drawbacks, and more fundamental researches are needed for better design and scale up.Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.) and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water, steam, super heated steam impingement, ohmic and microwave heating, etc), and non-thermal process (ultrasound, freezing, pulsed electric field, and high hydrostatic pressure, etc). Chemical pretreatments effectively enhance drying kinetics, meanwhile, it causes soluble nutrients losing, trigger food safety issues by chemical residual. Conventional hot water blanching has significant effect on inactivating various undesirable enzymatic reactions, destroying microorganisms, and softening the texture, as well as facilitating drying rate. However, it induces undesirable quality of products, e.g., loss of texture, soluble nutrients, pigment and aroma. Novel blanching treatments, such as high-humidity hot air impingement blanching, microwave and ohmic heat blanching can reduce the nutrition loss and are more efficient. Non-thermal technologies can be a better alternative to thermal blanching to overcome these drawbacks, and more fundamental researches are needed for better design and scale up. |
| Author | Deng, Li-Zhen Xiao, Hong-Wei Zheng, Zhi-An Yang, Xu-Hai Zhang, Qian Wang, Jun Gao, Zhen-Jiang Mujumdar, Arun S. |
| Author_xml | – sequence: 1 givenname: Li-Zhen surname: Deng fullname: Deng, Li-Zhen organization: College of Engineering, China Agricultural University – sequence: 2 givenname: Arun S. surname: Mujumdar fullname: Mujumdar, Arun S. organization: Department of Bioresource Engineering, McGill University – sequence: 3 givenname: Qian surname: Zhang fullname: Zhang, Qian organization: College of Mechanical and Electrical Engineering, Shihezi University – sequence: 4 givenname: Xu-Hai surname: Yang fullname: Yang, Xu-Hai organization: College of Mechanical and Electrical Engineering, Shihezi University – sequence: 5 givenname: Jun surname: Wang fullname: Wang, Jun organization: College of Engineering, China Agricultural University – sequence: 6 givenname: Zhi-An surname: Zheng fullname: Zheng, Zhi-An organization: College of Engineering, China Agricultural University – sequence: 7 givenname: Zhen-Jiang surname: Gao fullname: Gao, Zhen-Jiang organization: College of Engineering, China Agricultural University – sequence: 8 givenname: Hong-Wei surname: Xiao fullname: Xiao, Hong-Wei email: xhwcaugxy@163.com organization: College of Engineering, China Agricultural University |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/29261333$$D View this record in MEDLINE/PubMed |
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| Snippet | Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current... |
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| SubjectTerms | air Aroma Blanching Carbon dioxide dipping Drying Electric fields enzymatic reactions enzymes Food preservation Food safety Freezing Fruits heat high pressure treatment Hot water Hydrostatic pressure Impingement Microorganisms Microwave cooking microwave treatment non-thermal pretreatment Nutrients Nutrition odors Organic chemistry ozone Pretreatment pulsed electric fields Quality management Reaction kinetics steam Sulfite sulfites Sulfur Sulfur dioxide Texture thermal blanching ultrasonics Ultrasound Vegetables |
| Title | Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review |
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