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

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

“…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.…”

“…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.…”

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

“…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.…”