Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review
LZ Deng, AS Mujumdar, Q Zhang… - Critical reviews in …, 2019 - Taylor & Francis
Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of
various pretreatments on drying characteristics and quality attributes of fruits and vegetables
is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.)
and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water,
steam, super heated steam impingement, ohmic and microwave heating, etc), and non …
drying process and improve quality of dried products. In current work, the influence of
various pretreatments on drying characteristics and quality attributes of fruits and vegetables
is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.)
and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water,
steam, super heated steam impingement, ohmic and microwave heating, etc), and non …
Chemical and physical pretreatments of fruits and vegetables: effects on drying characteristics and quality attributes-a comprehensive review.
DLZ Deng LiZhen, AS Mujumdar, ZQ Zhang Qian… - 2019 - cabidigitallibrary.org
Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of
various pretreatments on drying characteristics and quality attributes of fruits and vegetables
is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.)
and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water,
steam, super heated steam impingement, ohmic and microwave heating, etc), and non …
drying process and improve quality of dried products. In current work, the influence of
various pretreatments on drying characteristics and quality attributes of fruits and vegetables
is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.)
and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water,
steam, super heated steam impingement, ohmic and microwave heating, etc), and non …
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