Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review

Deng, Lizhen; S. Mujumdar, Arun; Zhang, Qian; Yang, Xuhai; Wang, Jun; Zheng, Zhi�an; Gao, Zhen‐Jiang; Xiao, Hong‐Wei

doi:10.1080/10408398.2017.1409192

Public

Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review

Published in Critical Reviews in Food Science and Nutrition • Dec 20, 2017

Authors:

Lizhen Deng

Arun S. Mujumdar

Qian Zhang

Abstract

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 includ...

Subject

Blanching

Chemistry

Steam explosion

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