Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products
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, longe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110103 |
| _version_ | 1797983753303228416 |
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| author | Jing LIU Ya ZHAO Qilong SHI |
| author_facet | Jing LIU Ya ZHAO Qilong SHI |
| author_sort | Jing LIU |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T06:52:25Z |
| format | Article |
| id | doaj.art-5fcac8f422b242218778a5c04439e8f0 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:52:25Z |
| publishDate | 2022-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-5fcac8f422b242218778a5c04439e8f02022-12-22T04:39:09ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-05-014310324210.13386/j.issn1002-0306.20211101032021110103-10Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic ProductsJing LIU0Ya ZHAO1Qilong SHI2School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, ChinaSchool of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, ChinaSchool of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, ChinaFruits 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110103fruits and vegetablesaquatic productsnovel pretreatmentdrying efficiencyquality properties |
| spellingShingle | Jing LIU Ya ZHAO Qilong SHI Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products Shipin gongye ke-ji fruits and vegetables aquatic products novel pretreatment drying efficiency quality properties |
| title | Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products |
| title_full | Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products |
| title_fullStr | Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products |
| title_full_unstemmed | Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products |
| title_short | Research Progress and Future Prospects of Novel Pretreatment Technologies for the Drying of Fruits and Vegetables and Aquatic Products |
| title_sort | research progress and future prospects of novel pretreatment technologies for the drying of fruits and vegetables and aquatic products |
| topic | fruits and vegetables aquatic products novel pretreatment drying efficiency quality properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110103 |
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