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

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-05-03 DOI:10.1007/s10068-023-01322-0

Santanu Malakar, Vinkel Kumar Arora, Mohona Munshi, Dhiraj Kumar Yadav, K. R. Jolvis Pou, Saptashish Deb, Ram Chandra

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引用次数: 4

Abstract

Drying is an energy-intensive process that can be reduced by the application of pretreatment prior to drying to enhance mass transfer and minimize energy consumption. This review summarizes the mechanistic aspects and applications of emerging pretreatment approaches, namely ohmic heating (OH), ultrasound (US), high pressure processing (HPP), and pulsed electric field (PEF), with emphasis on the enhancement of mass transfer and quality attributes of foods. Novel pretreatments significantly improved the drying efficiency by increasing mass transfer, cavitation, and microchannel formation within the cell structure. Various processing parameters have great influence on the drying performance and quality attributes of foods. Several studies have shown that novel pretreatments (individual and combined) can significantly save energy while improving the overall drying performance and retaining the quality attributes. This work would be useful for understanding the mechanisms of novel pretreatment technologies and their applications for future commercial research and development activities.

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新型预处理技术在增强食品类商品干燥性能和品质属性方面的应用综述

干燥是一个能源密集型的过程，可以通过在干燥前应用预处理来减少，以增强传质并最大限度地减少能源消耗。本文综述了欧姆加热(OH)、超声(US)、高压处理(HPP)和脉冲电场(PEF)等新兴预处理方法的机理和应用，重点介绍了提高食品传质和品质的方法。新的预处理通过增加细胞结构内的传质、空化和微通道形成显著提高了干燥效率。各种加工参数对食品的干燥性能和品质属性影响很大。一些研究表明，新的预处理(单独和组合)可以显著节省能源，同时提高整体干燥性能和保持质量属性。这项工作将有助于了解新型预处理技术的机理及其在未来商业研究和开发活动中的应用。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.