Application and Research Progress of Pretreatment Technology for Drying of Fruits and Vegetables
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Abstract:
At present, there are many problems associated with drying of fruits and vegetables such as high energy consumption, long drying time, and severe loss of nutrients. Those problems have commonly been solved via the innovation of drying technology and development of drying equipment. However, the growth of technologies for pre-drying is relatively slow. The pre-drying treatment technology refers to the treatment of materials through using methods such as physical, chemical or biological techniques prior to drying to accelerate the drying rate, improve product appearance and nutritional quality, and extend shelf life of fruits and vegetables. Currently, the commonly used pre-drying treatment technologies include blanching, freezing and thawing, osmotic treatment, chemical reagents, ultrasonic treatment, ultra-high pressure, high-voltage pulsed electric field, and carbonic maceration. In this research, the principles and characteristics of the above pretreatment technologies were reviewed, the mechanisms and application scopes for different fruits and vegetables were compared, and the prospects and development trends for pre-drying treatment technologies were also presented in order to provide guidance for research and development of new technologies for drying of fruits and vegetables.
