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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Acknowledgements
The authors, Malakar, S., Arora, V. K., and Yadav, D. K. would like to acknowledge the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India, for the infrastructure and encouragement to carry out the present study. The author, Munshi, M. acknowledge the Vignan Foundation for Science, Technology, and Research, Andhra Pradesh, India for all kind of support during the study. The authors, Deb, S. and Pou, K. R. J. expresses their gratitude to the Ministry of Education, Govt. of India for providing the Prime Minister’s Research Fellowship (PMRF) and the Government of India for providing the National Overseas Scholarship, respectively. The authors, Deb, S. and Chandra, R. are thankful to the Indian Institute of Technology Delhi for encouragement and support during the study.
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SM: Conceptualization, Data curation, Writing—original draft. VKA: Final reviewing, Editing, Supervision, MM: Formal analysis, Writing—original draft. DKY: Resources, Data curation. KRJP: Review, Resources, Visualization., SD: Conceptualization, Writing—original draft. RC: Reviewing and final editing.
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Malakar, S., Arora, V.K., Munshi, M. et al. Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review. Food Sci Biotechnol 32, 1303–1335 (2023). https://doi.org/10.1007/s10068-023-01322-0
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DOI: https://doi.org/10.1007/s10068-023-01322-0