Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review

• Published in: Critical reviews in food science and nutrition Vol. 59; no. 9; pp. 1408 - 1432
• Main Authors: Deng, Li-Zhen, Mujumdar, Arun S., Zhang, Qian, Yang, Xu-Hai, Wang, Jun, Zheng, Zhi-An, Gao, Zhen-Jiang, Xiao, Hong-Wei
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 15.05.2019; Taylor & Francis Ltd
• Subjects: 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; Pretreatment; drying; thermal blanching; dipping; non-thermal pretreatment

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...