Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review

Malakar, Santanu; Arora, Vinkel Kumar; Munshi, Mohona; Yadav, Dhiraj Kumar; Pou, K.R. Jolvis; Deb, Saptashish; Chandra, Ram

doi:10.1007/s10068-023-01322-0

Cited by 12 publications

(4 citation statements)

References 129 publications

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“…These results were in accordance with the observations of Liu et al [54] who found a higher degree of antioxidant capacity growth when pear was US treatment. This indicated that the application US combined with UHP had a synergistic effect, which can better improve the antioxidant capacity of peach slices, which was consistent with the reported by Zhang et al [27] . US combined with UHP pretreatment can highly maintain bioactive compounds such as phenolic, flavonoids, and anthocyanins, and inactivate polyphenol oxidase and peroxidase, thereby reducing the degradation of bioactive compounds.…”

Section: Resultssupporting

confidence: 91%

“…Therefore, emerging pretreatment technologies are required to avoid the above limitations. Emerging technologies, such as high humidity hot air impingement blanching [21] , cold atmospheric pressure plasma [22] , [23] , indirect plasma-processed air pretreatment [24] , and pulsed electric field pretreatment [25] , ultrasound [26] , ultra-high pressure [27] etc., have been applied for the preservation of fruits and vegetables. Among these technologies, ultrasound (US) and ultra-high pressure (UHP) have unique advantages in the application process.…”

Section: Introductionmentioning

confidence: 99%

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Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Zang,

Wan,

et al. 2024

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Zang,

Wan,

et al. 2024

Ultrasonics Sonochemistry

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“…In particular, the integration of microwave pretreatment followed by hot air drying has been investigated in several studies on fruit and vegetables. Tese studies have consistently shown that this combined approach results in reduced drying times while maintaining high product quality, characterized by improved visual appeal and reduced nutrient degradation [17,21,30,37,38]. Terefore, the selection of an optimal drying temperature range between 60 and 80 °C was assumed to reduce processing time while maintaining quality attributes.…”

Section: Drying Processesmentioning

confidence: 99%

Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Özkan-Karabacak,

Acoğlu-Çelik,

Özdal

et al. 2023

Journal of Food Biochemistry

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Citrus fruits, regarded as a prominent fruit crop, are cultivated extensively around the globe and orange (Citrus sinensis L.) is a widely cultivated popular member of the citrus family. Dried oranges have gained recognition as a healthy snack option among consumers and worldwide markets due to the absence of additional ingredients such as sugar and chemicals, whilst yet containing significant natural beneficial components. The drying method is very intriguing due to its ability to facilitate the efficient production, packaging, storage, and transportation of dried oranges at a cost-effective price. In this study, the effects of microwave pretreatment (Mpt) (90 W, 30 min) on hot air drying (HTAD-MW) (60, 70, and 80°C) were investigated, along with the effects on the drying kinetics, rehydration capacity, and quality properties of the orange snack including phenolic compounds (vanillic acid, gallic acid, epicatechin, hesperidin, naringenin, chlorogenic acid, sinapic acid, and o-coumaric acid), antioxidant capacities (with DPPH, FRAP, and CUPRAC methods), and ascorbic acid contents. For modeling the kinetics of orange snack drying in all tests, logarithmic, Wang and Singh’s, diffusion approach, two term, and Wang and Sing’s models performed best. Hot air drying (HTAD) at 70°C applied orange snacks showed the lowest △E ∗ ab value, and the color values were close to those of fresh orange slices. The levels of total and individual phenolics, antioxidant capacity (AC), and ascorbic acid (AA) in dried orange snacks were found to be significantly lower ( p < 0.05) than in the fresh orange slices. Results also showed that HTAD-MW-applied orange snacks contained more total phenolic (TP) content, individual phenolic content, and AC but lower AA than HTAD-applied samples. The highest amount of phenolic compound was hesperidin for fresh and dried orange snacks. The method that best preserves the TP content and AC of dried orange snacks was found at the drying condition of HTAD-MW at 60°C. As a conclusion, it was suggested that the use of microwave and hot air combination is a promising method to introduce a new functional healthy snack to the dried product market with high quality.

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“…Chemical precipitation methods can impede enzymatic browning reactions. Frequently employed chemicals for this purpose include sodium metabisulfite, sodium chloride, citric acid, and ascorbic acid [ 14 ]. Thermal treatments, such as blanching using hot water and steam, can deactivate polyphenol oxidase (PPO) enzymes.…”

Section: Introductionmentioning

confidence: 99%

Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review

Nainggolan,

Banout,

Urbanova

2024

Foods

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Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high moisture content and perishable nature necessitate efficient preservation methods to extend its shelf life and enhance its value. Pre-drying, drying, and post-drying processes play pivotal roles in maintaining the quality and usability of cassava products. This review comprehensively examines the current status and future directions in the pre-drying, drying, and post-drying processes of cassava tuber. Various pre-drying or pretreatment methods and drying techniques are evaluated for their impacts on drying kinetics and product quality. Additionally, challenges and limitations in achieving high-quality processing of cassava flour are identified. Future directions in cassava drying methods emphasize the integration of combined pre-drying and drying techniques to optimize resource utilization and processing efficiency. Furthermore, the adoption of advanced online measurement and control technologies in drying equipment is highlighted for real-time monitoring and optimization of drying parameters. The importance of optimizing existing processes to establish a comprehensive cassava industrial chain and foster the development of the cassava deep-processing industry is emphasized. This review provides valuable insights into the current trends and future prospects in cassava drying technologies, aiming to facilitate sustainable and efficient utilization of cassava resources for various applications.

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Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review

Cited by 12 publications

References 129 publications

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review

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