ReviewFood science and biotechnology2023
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review.
Review in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Traditional and Non-Conventional Methods of Pre-Treatment of Biological Raw Materials for Drying Food.Foods (Basel, Switzerland) · 2026Review
- Advances in Combined Drying Techniques for Enhancing Dried Fruits' Quality, Drying Efficiency, and Energy Conservation: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Ultrasound-assisted osmotic dehydration pretreatment enhances drying kinetics, quality attributes, bioactive compounds, microstructure, FTIR profiles, and sensory properties of Litchi.Scientific reports · 2025Article
- Effect of different levels of operating pressure and drying temperature on thin layer modeling and drying costs of mint leaves.Scientific reports · 2025Article
- Effect and mechanism of chlorogenic acid inhibition of starch enzymatic hydrolysis: Comparison of different processing methods.Food chemistry: X · 2025Article
- Green technological interventions for controlling carbon footprint in agro-food processing: a critical review.Food science and biotechnology · 2025Review
- Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel.NPJ science of food · 2024Article
- Effect of ultrasound combined with chemical pretreatment as an innovative non-thermal technology on the drying process, quality properties and texture of cherry subjected to radio frequency vacuum drying.Ultrasonics sonochemistry · 2024Article
- Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review.Foods (Basel, Switzerland) · 2024Review
- Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review.Food science and biotechnology · 2023Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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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