Innovative pre-treatments to enhance food drying: a current review

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

“…6 ). In fact, the use of ethanol is a rising trend in drying research, once this pre-treatment is reported to greatly reduce processing time [3] . Considering convective drying, ethanol pre-treatment was proposed for pumpkin [13] balls of mixed rice [48] bananas [49] pineapple [50] and apple [51] .…”

“…Therefore, different strategies are being studied to enhance food drying, including the application of pre-treatments [3] . In this context, both ethanol and ultrasound can be used as a promising alternative in food processing.…”

Ethanol as a pre-treatment of starchy foods drying: effect on potato drying kinetics and starch properties

“…The use of emerging technologies such as high pressures, pulsed electric fields, ultrasound, ethanol, or perforations, as well as combinations of these techniques, has recently increased (LLAVATA et al, 2020). However, some of these strategies can be complex and expensive, which limits their application for small producers.…”

“…In this sense, we opted to work with ethanol as a pre-treatment to dry potatoes, as it is among the least expensive and easy to apply technologies, whose studies are recently increasing (LLAVATA et al, 2020). Funebo et al (2002) observed that dry apples treated with ethanol had stiff and brittle structures.…”

“…In order to accelerate the drying process, some pre-treatments have been proposed; particularly, studies proposing the use of ethanol are growing recently (LLAVATA et al, 2020 , 2018a, 2018bWANG et al, 2019).…”