Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products

LIU Jing; ZHAO Ya; SHI Qilong

doi:10.13386/j.issn1002-0306.2021110103

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 32-42. > DOI: 10.13386/j.issn1002-0306.2021110103

LIU Jing, ZHAO Ya, SHI Qilong. Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products[J]. Science and Technology of Food Industry, 2022, 43(10): 32−42. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110103.

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Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products

School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China

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Received Date: November 09, 2021
Available Online: March 18, 2022

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Abstract

Fruits and vegetables and aquatic products have rich nutritional value. However, they are susceptible to spoilage due to high moisture content and excellent habitat for microbial growth. Drying is an effective way to extend the shelf life of fruits and vegetables and aquatic products. However, longer drying time and poor quality properties of dried products are the bottle neck that restrict the development of drying field. Thermal or non-thermal pretreatment technologies are employed to accelerate drying efficiency and enhance quality properties of dried products. Based on this, the research progress of novel blanching technologies (high humidity hot air impingement blanching, infrared blanching, microwave blanching, and radio frequency blanching) and non-thermal (edible coating, ultrasound, pulsed electric field, and cold plasma) pretreatments and their application prospects in the drying of fruits and vegetables and aquatic products are reviewed in this paper. This review would be of vital guiding significance for the drying of fruits and vegetables and aquatic products.
- fruits and vegetables,
- aquatic products,
- novel pretreatment,
- drying efficiency,
- quality properties

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