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 …

Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the
human body and prevent the cell from disease-causing free radicals. Therefore, there is a …

Background Fruits and vegetables are an essential class of food with enormous nutritional
and commercial gains. With the surge in interest for nutraceuticals, the demand for high …

BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis
(wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life …

Drying is one of the oldest methods for food preservation that removes the water from fruit
and makes it available for consumption throughout the year. Dried fruits can be produced by …

The new trends in drying technology seek a promising alternative to synthetic preservatives
to improve the shelf‐life and storage stability of food products. On the other hand, the drying …

Studies on drying of fruits and vegetables by means of different methods are numerous. This
review aims at presenting the most usual quality analyses carried out in dried fruits and …

Highlights•The influence of pre-treatments on drying kinetic was updated.•Ultrasound,
pulsed electric field, high pressure and ethanol were reviewed.•Pre-treatments significantly …

Drying has been applied to vegetables in order to preserve, store and transport these food
products. However, drying implies not only physical changes, easily detectable by the …

Drying is one of the oldest preservation processes available to the mankind, on that we can
track since prehistoric times. In today food market dried foods play an important role in the …