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

Reference

• Adiletta, G., P. Russo, W. Senadeera, and M. D. Matteo. 2015. Drying characteristics and quality of grape under physical pretreatment. Journal of Food Engineering 172:9–18.
   Web of Science ®Google Scholar
• Ade-Omowaye, B. I. O., A. Angersbach, K. A. Taiwo, and D. Knorr. 2001a. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends in Food Science & Technology 12 (8):285–295.
   Web of Science ®Google Scholar
• Ade-Omowaye, B. I. O., N. K. Rastogi, A. Angersbach, and D. Knorr. 2001b. Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika. Innovative Food Science & Emerging Technologies 2 (1):1–7.
   Google Scholar
• Agüero, M. V., M. R. Ansorena, S. I. Roura, and C. E. Del Valle. 2008. Thermal inactivation of peroxidase during blanching of butternut squash. LWT-Food Science and Technology 41 (3):401–407.
   Web of Science ®Google Scholar
• Ahmed, I., I. M. Qazi, and S. Jamal. 2016. Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innovative Food Science & Emerging Technologies 34:29–43.
   Web of Science ®Google Scholar
• Ahmed, M., M. S. Akter, and J. B. Eun. 2010a. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chemistry 121 (1):112–118.
   Web of Science ®Google Scholar
• Ahmed, M., M. S. Akter, and J. B. Eun. 2010b. Effect of pretreatments and drying temperatures on sweet potato flour. International Journal of Food Science and Technology 45 (4):726–732.
   Web of Science ®Google Scholar
• Albertos, I., A. B. Martin-Diana, M. A. Sanz, J. M. Barat, A. M. Diez, I. Jaime, and D. Rico. 2016. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks. Innovative Food Science & Emerging Technologies 33:115–122.
   Web of Science ®Google Scholar
• Allali, H., L. Marchal, and E. N. Vorobiev. 2010. Blanching of strawberries by ohmic heating: effects on the kinetics of mass transfer during osmotic dehydration. Food and Bioprocess Technology 3 (3):406–414.
   Web of Science ®Google Scholar
• Allali, H., L. Marchal, and E. Vorobiev. 2009. Effect of blanching by ohmic heating on the osmotic dehydration behavior of apple cubes. Drying Technology 27 (27):739–746.
   Google Scholar
• Alonso, J., W. Canet, and T. Rodriguez. 1997. Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen sweet cherries. Journal of Food Science 62 (3):511–515.
   Web of Science ®Google Scholar
• Álvarez-Arenas, T. E. G. 2010. Simultaneous determination of the ultrasound velocity and the thickness of solid plates from the analysis of thickness resonances using air-coupled ultrasound. Ultrasonics 50 (2):104–109.
   PubMed Web of Science ®Google Scholar
• Al-Khuseibi, M. K., S. S. Sablani, and C. O. Perera. 2005. Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato. Drying Technology 23 (12):2449–2461.
   Web of Science ®Google Scholar
• Amami, E., L. Khezami, E. Vorobiev, and N. Kechaou. 2008. Effect of pulsed electric field and osmotic dehydration pretreatment on the convective drying of carrot tissue. Drying Technology 26 (2):231–238.
   Web of Science ®Google Scholar
• Amami, E., E. Vorobiev, and N. Kechaou. 2005. Effect of pulsed electric field on the osmotic dehydration and mass transfer kinetics of apple tissue. Drying Technology 23 (3):581–595.
   Web of Science ®Google Scholar
• Ando, Y., Y. Maeda, K. Mizutani, N. Wakatsuki, S. Hagiwara, and H. Nabetani. 2016. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure. LWT – Food Science and Technology 71:40–46.
   Web of Science ®Google Scholar
• Antos, P., A. Kurdziel, S. Sadło, and M. Balawejder. 2013. Preliminary study on the use of ozonation for the degradation of dithiocarbamate residues in the fruit drying process: mancozeb residue in blackcurrant is the example used. Journal of Plant Protection Research 53 (1):48–52.
   Google Scholar
• Araújo, A. C., S. M. Oliveira, I. N. Ramos, T. R. S. Brandão, and C. L. M. Silva. 2016. Influence of pretreatments on quality parameters and nutritional compounds of dried galega kale (Brassica oleracea L. var. acephala). Food and Bioprocess Technology 9 (5):872–881.
   Web of Science ®Google Scholar
• Arevalo, P., M. O. Ngadi, M. I. Bazhal, and G. S. V. Raghavan. 2004. Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices. Drying Technology 22 (5):1233–1246.
   Web of Science ®Google Scholar
• Azoubel, P. M., M. D. A. M. Baima, and M. D. R. Amorim. 2010. Effect of ultrasound on banana cv Pacovan drying kinetics. Journal of Food Engineering 97 (2):194–198.
   Web of Science ®Google Scholar
• Azoubel, P. M., Â. A. El-Aouar, R. V. Tonon, L. E. Kurozawa, G. C. Antonio, F. E. X. Murr, and K. J. Park. 2009. Effect of osmotic dehydration on the drying kinetics and quality of cashew apple. International Journal of Food Science & Technology 44 (5):980–986.
   Web of Science ®Google Scholar
• Badwaik, L. S., G. Gautam, and S. C. Deka. 2015. Influence of blanching on antioxidant, nutritional and physical properties of bamboo shoot. Journal of Agricultural Sciences 10 (3):140–150.
   Google Scholar
• Bai, J. W., Z. J. Gao, H. W. Xiao, X. T. Wang, and Q. Zhang. 2013a. Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching. International Journal of Food Science & Technology 48 (6):1135–1141.
   Web of Science ®Google Scholar
• Bai, J. W., D. W. Sun, H. W. Xiao, A. S. Mujumdar, and Z. J. Gao. 2013b. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Science & Emerging Technologies 20 (4):230–237.
   Google Scholar
• Barbosa-Cánovas, G. V., M. M. Góngora-Nieto, U. R. Pothakamury, and B. G. Swanson. 1999. Preservation of foods with pulsed electric fields. Preservation of Foods with Pulsed Electric Fields 5 (Suppl 136):76–155.
   Google Scholar
• Beck, S. M., H. Sabarez, V. Gaukel, and K. Kai. 2014. Enhancement of convective drying by application of airborne ultrasound – a response surface approach. Ultrasonics Sonochemistry 21 (6):2144–2150.
   PubMed Web of Science ®Google Scholar
• Belie, N. D., W. Herppich, and J. D. Baerdemaeker. 2000. Turgor changes in red cabbage during mild heat treatment Turgor changes in red cabbage during mild heat treatment. Plant Biomechanics Conference 245–253.
   Google Scholar
• Benlloch-Tinoco, M., M. Igual, D. Rodrigo, and N. Martínez-Navarrete. 2013. Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Science & Emerging Technologies 19 (19):166–172.
   Google Scholar
• Bermúdez-Aguirre, D., and G. Barbosa-Cánovas. 2016. Chapter 11: Impact of Sonication on Shelf Life, Sensory, and Nutritional Quality of Food. In Food Processing Technologies: Impact on product attributes, A. K. jaiswal edited 233–247. Boca Raton, Fl., USA: CRC Press.
   Google Scholar
• Bingol, G., W. Bei, A. Zhang, Z. Pan, and T. H. Mchugh. 2014. Comparison of water and infrared blanching methods for processing performance and final product quality of french fries. Journal of Food Engineering 121 (1):135–142.
   Google Scholar
• Bingol, G., J. S. Roberts, M. O. Balaban, and Y. O. Devres. 2012. Effect of dipping temperature and dipping time on drying rate and color change of grapes. Drying Technology 30 (6):597–606.
   Web of Science ®Google Scholar
• Bingol, G., A. Zhang, Z. Pan, and T. H. Mchugh. 2012. Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment. Food Chemistry 132 (2):686–692.
   Web of Science ®Google Scholar
• Brochier, B., L. D. F. Marczak, and C. P. Z. Noreña. 2015. Osmotic dehydration of yacon using glycerol and sorbitol as solutes: water effective diffusivity evaluation. Food & Bioprocess Technology 8 (3):623–636.
   Web of Science ®Google Scholar
• Çakmak, R. Ş., O. Tekeoğlu, H. Bozkır, A. R. Ergün, and T. Baysal. 2016. Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms. LWT – Food Science and Technology 69:197–202.
   Web of Science ®Google Scholar
• Carranza-Concha, J., M. Benlloch, M. M. Camacho, and N. Martínez-Navarrete. 2012. Effects of drying and pretreatment on the nutritional and functional quality of raisins. Food and Bioproducts Processing 90 (C2):243–248.
   Web of Science ®Google Scholar
• Chandrasekaran, S., S. Ramanathan, and T. Basak. 2013. Microwave food processing—a review. Food Research International 52 (1):243–261.
   Web of Science ®Google Scholar
• Chandra, S., and D. Kumari. 2015. Recent development in osmotic dehydration of fruit and vegetables: a review. Critical Reviews in Food Science and Nutrition 55 (4):552–61.
   PubMed Web of Science ®Google Scholar
• Cheng, L. S., S. Fang, and M. L. Ruan. 2015. Influence of blanching pretreatment on the drying characteristics of cherry tomato and mathematical modeling. International Journal of Food Engineering 11 (2):265–274.
   Web of Science ®Google Scholar
• Chemat, F., Zill-e-Huma, and M. K. Khan. 2011. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrasonics Sonochemistry 18 (4):813–835.
   PubMed Web of Science ®Google Scholar
• Chen, K., L. Gao, Q. Li, H. R. Li, Y. Zhang, and K. Chen, et al. 2017. Effects of co2 pretreatment on the volatile compounds of dried chinese jujube (zizyphus jujuba miller). Food Sci Technol doi: 10.1590/1678-457X.20016.
   Google Scholar
• Ciurzyńska, A., H. Kowalska, K. Czajkowska, and A. Lenart. 2016. Osmotic dehydration in production of sustainable and healthy food. Trends in Food Science and Technology 50:186–192.
   Web of Science ®Google Scholar
• Corona, O., F. Torchio, S. Giacosa, S. R. Segade, D. Planeta, V. Gerbi, M. Squadrito, F. Mencarelli, and L. Rolle. 2016. Assessment of postharvest dehydration kinetics and skin mechanical properties of “muscat of alexandria” grapes by response surface methodology. Food and Bioprocess Technology 9 (6):1–10.
   Web of Science ®Google Scholar
• Corrêa, J. L. G., S. R. S. Dev, Y. Gariepy, and G. S. V. Raghavan. 2011. Drying of pineapple by microwave-vacuum with osmotic pretreatment. Drying Technology 29 (13):1556–1561.
   Web of Science ®Google Scholar
• Corzo, O., and E. R. Gomez. 2004. Optimization of osmotic dehydration of cantaloupe using desired function methodology. Journal of Food Engineering 64 (2):213–219.
   Web of Science ®Google Scholar
• Dandamrongrak, R., R. Mason, and G. Young. 2003. The effect of pretreatments on the drying rate and quality of dried bananas. International Journal of Food Science and Technology 38 (8):877–882.
   Web of Science ®Google Scholar
• Dandamrongrak, R., G. Young, and R. Mason. 2002. Evaluation of various pre-treatments for the dehydration of banana and selection of suitable drying models. Journal of Food Engineering 55 (2):139–146.
   Web of Science ®Google Scholar
• Davoodi, M. G., P. Vijayanand, S. G. Kulkarni, and K. V. R. Ramana. 2007. Effect of different pre-treatments and dehydration methods on quality characteristics and storage stability of tomato powder. LWT-Food Science and Technology 40 (10):1832–1840.
   Web of Science ®Google Scholar
• Del, B. C., P. Riso, A. Brambilla, C. Gardana, A. Rizzolo, P. Simonetti, G. Bertolo, D. Klimis-Zacas, and M. Porrini. 2012. Blanching improves anthocyanin absorption from highbush blueberry (Vaccinium corymbosum L.) puree in healthy human volunteers: a pilot study. Journal of Agricultural & Food Chemistry 60 (36):9298–304.
   PubMed Web of Science ®Google Scholar
• Deng, Y., and Y. Zhao. 2008. Effect of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji). Journal of Food Engineering 85:84–93.
   Web of Science ®Google Scholar
• Deshmukh, A. W., M. N. Varma, K. Y. Chang, and K. L. Wasewar. 2013. Effect of ethyl oleate pretreatment on drying of ginger: characteristics and mathematical modelling. Journal of Chemistry 2013, (2013-10-22).
   Web of Science ®Google Scholar
• Dev, S. R. S., T. Padmini, A. Adedeji, Y. Gariépy, and G. S. V. Raghavan. 2008. A comparative study on the effect of chemical, microwave, and pulsed electric pretreatments on convective drying and quality of raisins. Drying Technology 26 (10):1238–1243.
   Web of Science ®Google Scholar
• Doymaz, İ. 2004. Effect of dipping treatment on air drying of plums. Journal of Food Engineering 64 (4):465–470.
   Web of Science ®Google Scholar
• Doymaz, İ. 2006. Drying kinetics of black grapes treated with different solution. Journal of Food Engineering 76 (2):212–217.
   Web of Science ®Google Scholar
• Doymaz, İ. 2007. Influence of pretreatment solution on the drying of sour cherry. Journal of Food Engineering 78 (2):591–596.
   Web of Science ®Google Scholar
• Doymaz, İ. 2010. Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Food and Bioproducts Processing 88 (2):124–132.
   Google Scholar
• Doymaz, İ. 2015. Hot-air drying and rehydration characteristics of red kidney bean seeds. Chemical Engineering Communications 203 (5):599–608.
   Web of Science ®Google Scholar
• Doymaz, İ., and P. Altıner. 2012. Effect of pretreatment solution on drying and color characteristics of seedless grapes. Food Science and Biotechnology 21 (1):43–49.
   Web of Science ®Google Scholar
• Doymaz, İ., H. Demir, and A. Yildirim. 2015. Drying of quince slices: effect of pretreatments on drying and rehydration characteristics. Chemical Engineering Communications 202 (10):1271–1279.
   Web of Science ®Google Scholar
• Doymaz, İ., and M. Pala. 2002. The effects of dipping pretreatments on air-drying rates of the seedless grapes. Journal of Food Engineering 52 (4):344.
   Web of Science ®Google Scholar
• Doymaz, İ., and Ö. Özdemir. 2014. Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato. International Journal of Food Science and Technology 49 (2):558–564.
   Web of Science ®Google Scholar
• Du, Z. L., Z. J. Gao, and S. Zhang. 2006. Research on convective heat transfer coefficient with air jet impinging. Transactions of the Chinese Society of Agricultural Engineering 22:1–4 ( in Chinese with English abstract).
   Google Scholar
• El-Beltagy, A., G. R. Gamea, and A. H. A. Essa. 2007. Solar drying characteristics of strawberry. Journal of Food Engineering 78 (2):456–464.
   Web of Science ®Google Scholar
• Eshtiaghi, M. N., R. Stute, and D. Knorr. 1994. High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes. Journal of Food Science 59 (6):1168–1170.
   Web of Science ®Google Scholar
• Esmaiili, M., R. Sotudehgharebagh, K. Cronin, M. Mae, and G. Rezazadeh. 2007. Grape drying: a review. Food Reviews International 23 (3):257–280.
   Web of Science ®Google Scholar
• Evrendilek, G. A. 2016. Chapter 16: Pulsed Electric Field: Impact on Food Product Attributes. Food Processing Technologies: Impact on product attributes. 393–434. Boca Raton, Fl., USA: CRC Press.
   Google Scholar
• Fan, F., M. I. Gallão, and S. Rodrigues. 2008. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: melon dehydration. LWT – Food Science and Technology 41 (4):604–610.
   Web of Science ®Google Scholar
• Faridnia, F., I. Oey, D. Burritt, and P. Bremer. 2015. Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: use of cell viability, microscopic images and ionic leakage measurements. Food Research International 77:556–564.
   Web of Science ®Google Scholar
• FDA. 1986. Food labeling – sulfating agents. Fed. Regist. 51:25012–25021.
   Google Scholar
• Fernandes, F. A. N., and S. Rodrigues. 2007. Ultrasound as pre-treatment for drying of fruits: dehydration of banana. Journal of Food Engineering 82 (2):261–267.
   Web of Science ®Google Scholar
• Fernandes, F. A. N., and S. Rodrigues. 2008. Application of ultrasound and ultrasound-assisted osmotic dehydration in drying of fruits. Drying Technology 26 (12):1509–1516.
   Web of Science ®Google Scholar
• Filho, L. M., E. C. Frascareli, and M. A. Mauro. 2016. Effect of an edible pectin coating and blanching pretreatments on the air-drying kinetics of pumpkin (Cucurbita moschata). Food and Bioprocess Technology 9 (5):859–871.
   Web of Science ®Google Scholar
• Fincan, M., and P. Dejmek. 2002. In situ visualization of the effect of a pulsed electric field on plant tissue. Journal of Food Engineering 55 (3):223–230.
   Web of Science ®Google Scholar
• Gallego-Juarez, J. A., G. Rodriguez-Corral, J. C. Gálvez Moraleda, and T. S. Yang. 1999. A new high-intensity ultrasonic technology for food dehydration. Drying Technology 17 (3):597–608.
   Web of Science ®Google Scholar
• Gamboa-Santos, J., A. Montilla, A. C. Soria, J. A. Cárcel, J. V. García-Pérez, and M. Villamiel. 2014. Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection. Food Chemistry 161 (6):40–46.
   PubMedGoogle Scholar
• Garba, U., S. Kaur, S. Gurumayum, and P. Rasane. 2015. Effect of hot water blanching time and drying temperature on the thin layer drying kinetics of and anthocyanin degradation in black carrot (Daucus carota L.) shreds. Food Technology and Biotechnology 53 (3):324–330.
   PubMed Web of Science ®Google Scholar
• Garcíamartínez, E., M. Igual, M. E. Martínesparza, and N. Martíneznavarrete. 2013. Assessment of the bioactive compounds, color, and mechanical properties of apricots as affected by drying treatment. Food & Bioprocess Technology 6 (11):3247–3255.
   Web of Science ®Google Scholar
• Gazor, H. R., S. Maadani, and H. Behmadi. 2014. Influence of air temperature and pretreatment solutions on drying time, energy consumption and organoleptic properties of sour cherry. Agriculturae Conspectus Scientificus 79 (3):119–124.
   Google Scholar
• Ghosh, P. K., Y. C. Agrawal, D. S. Jayas, and B. K. Kumbhar. 2006. Process development for osmo-hot air drying of carrot. Journal of Food Science and Technology 43 (1):65–68.
   Web of Science ®Google Scholar
• Goullieux, A., and J. P. Pain. 2005. Ohmic Heating. In: Emerging technologies for food processing D.-W., Sun (Ed.), 549. Italy: Elsevier Academic Press.
   Google Scholar
• Grncarevic, M., and J. S. Hawker. 2010. Browning of sultana grape berries during drying. Journal of the Science of Food & Agriculture 22 (5):270–272.
   Google Scholar
• Güçlü, K., M. Altun, M. Özyürek, S. E. Karademir, and R. Apak. 2006. Antioxidant capacity of fresh, sun- and sulphited-dried Malatya apricot (Prunus armeniaca) assayed by cuprac, abts/teac and folin methods. International Journal of Food Science and Technology 41 (Supplement s1):76–85.
   Google Scholar
• Guida, V., G. Ferrari, G. Pataro, A. Chambery, A. D. Maro, and A. Parente. 2013. The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads. LWT – Food Science and Technology 53 (2):569–579.
   Web of Science ®Google Scholar
• Gunes, G., L. K. Blum, and J. H. Hotchkiss. 2005. Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system. Journal of the Science of Food & Agriculture 85 (14):2362–2368.
   Web of Science ®Google Scholar
• Hiranvarachat, B., S. Devahastin, and N. Chiewchan. 2011. Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying. Food and Bioproducts Processing 89 (2):116–127.
   Web of Science ®Google Scholar
• Hong, Z., and H. Lu. 2012. Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching. Food Chemistry 128 (4):1087–1093.
   Web of Science ®Google Scholar
• Hulle, N. R. S., and P. S. Rao. 2015. Effect of high pressure pretreatments on structural and dehydration characteristics of aloe vera (Aloe barbadensis Miller) cubes. Drying Technology 34 (1):105–118.
   Web of Science ®Google Scholar
• Hwang, E. S., J. N. Cash, and M. J. Zabik. 2002. Degradation of mancozeb and ethylenethiourea in apples due to postharvest treatments and processing. Journal of Food Science 67 (9):3295–3300.
   Web of Science ®Google Scholar
• Icier, F. 2010. Ohmic blanching effects on drying of vegetable byproduct. Journal of Food Process Engineering 33 (4):661–683.
   Web of Science ®Google Scholar
• Icier, F., H. Yildiz, and T. Baysal. 2006. Peroxidase inactivation and colour changes during ohmic blanching of pea puree. Journal of Food Engineering 74 (3):424–429.
   Web of Science ®Google Scholar
• Jakób, A., J. Bryjak, H. Wójtowicz, V. Illeová, J. Annus, and M. Polakovič. 2010. Inactivation kinetics of food enzymes during ohmic heating. Food Chemistry 123 (2):369–376.
   Web of Science ®Google Scholar
• Jambrak, A. R., T. J. Mason, L. Paniwnyk, and V. Lelas. 2007. Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering 81 (1):88–97.
   Web of Science ®Google Scholar
• Jangam, S. V. 2011. An overview of recent developments and some R & D challenges related to drying of foods. Drying Technol. 29:1343–1357.
   Web of Science ®Google Scholar
• Jayaraman, K. S., and D. K. D. Gupta. 2006. Drying of fruits and vegetables. In Handbook of Industrial Drying A. S., Mujumdar (Ed.), (3rd edition) (pp. 606–634). UK: Taylor & Francis.
   Google Scholar
• Jermann, C., T. Koutchma, E. Margas, C. Leadley, and V. Ros-Polski. 2015. Mapping trends in novel and emerging food processing technologies around the world. Innovative Food Science & Emerging Technologies 31:14–27.
   Web of Science ®Google Scholar
• Jiang, N., C. Liu, D. Li, and Y. Zhou. 2015. Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus slices. Innovative Food Science & Emerging Technologies 30:89–97.
   Web of Science ®Google Scholar
• Joslyn, M. A., and J. B. S. Braverman. 1954. The chemistry and technology of the pretreatment and preservation of fruit and vegetable products with sulphur dioxide and sulphites. Advances in Food Research 5 (97):–160.
   Google Scholar
• Kamiloglu, S., G. Toydemir, D. Boyacioglu, J. Beekwilder, R. D. Hall, and E. Capanoglu. 2016. A review on the effect of drying on antioxidant potential of fruits and vegetables. Critical Reviews in Food Science and Nutrition 56 (sup1):110–129.
   PubMed Web of Science ®Google Scholar
• Karabulut, I., A. Topcu, A. Duran, S. Turan, and B. Ozturk. 2007. Effect of hot air drying and sun drying on color values and β;-carotene content of apricot (Prunus armenica, L.). LWT – Food Science and Technology 40 (5):753–758.
   Web of Science ®Google Scholar
• Kaur, N., and A. K. Singh. 2016. Ohmic Heating: Concept and Applications—A Review. Critical reviews in food science and nutrition 56 (14):2338–2351.
   PubMed Web of Science ®Google Scholar
• Kemp, M. R., and P. J. Fryer. 2007. Enhancement of diffusion through foods using alternating electric fields. Innovative Food Science & Emerging Technologies 8:143–153.
   Web of Science ®Google Scholar
• Kingsly, R. P., R. K. Goyal, M. R. Manikantan, and S. M. Ilyas. 2007. Effects of pretreatments and drying air temperature on drying behavior of peach slice. International Journal of Food Science and Technology 42 (1):65–69.
   Web of Science ®Google Scholar
• Knorr, D., A. Froehling, H. Jaeger, K. Reineke, O. Schlueter, and K. Schoessler. 2011. Emerging technologies in food processing. Food Science and Technology 2 (2):203–35.
   Google Scholar
• Koskiniemi, C. B., V. D. Truong, J. Simunovic, and R. F. Mcfeeters. 2011. Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system. Journal of Food Engineering 105 (1):149–160.
   Web of Science ®Google Scholar
• Kowalska, H., A. Lenart, and D. Leszczyk. 2008. The effect of blanching and freezing on osmotic dehydration of pumpkin. Journal of Food Engineering 86 (1):30–38.
   Web of Science ®Google Scholar
• Krokida, M. K., C. T. Kiranoudis, Z. B. Maroulis, and D. Marinos-Kouris. 2000. Effect of pretreatment on color of dehydrated products. Drying Technology 18 (6):1239–1250.
   Web of Science ®Google Scholar
• Kulshrestha, S. A., and S. K. Sastry. 2006. Low-frequency dielectric changes in cellular food material from ohmic heating: effect of end point temperature. Innovative Food Science & Emerging Technologies 7 (4):257–262.
   Web of Science ®Google Scholar
• Lago-Vanzela, E. S., P. D. Nascimento, E. A. F. Fontes, M. A. Mauro, and M. Kimura. 2013. Edible coatings from native and modified starches retain carotenoids in pumpkin during drying. LWT-Food Science and Technology 50 (2):420–425.
   Web of Science ®Google Scholar
• Langdon, T. T. 1987. Preventing of browning in fresh prepared potatoes without the use of sulfiting agents. Food Technology 41 (5):64.
   Web of Science ®Google Scholar
• Latapi, G., and D. M. Barrett. 2006. Influence of pre-drying treatments on quality and safety of sun-dried tomatoes. I. use of steam blanching, boiling brine blanching, and dips in salt or sodium metabisulfite. Journal of Food Science 71 (1):S24–S31.
   Web of Science ®Google Scholar
• Lavelli, V., B. Zanoni, and A. Zaniboni. 2007. Effect of water activity on carotenoid degradation in dehydrated carrots. Food Chemistry 104 (4):1705–1711.
   Web of Science ®Google Scholar
• Lebovkaa, N. I., N. V. Shynkaryka, and E. Vorobieva. 2007. Pulsed electric field enhanced drying of potato tissue. Journal of Food Engineering 78 (2):606–613.
   Web of Science ®Google Scholar
• Lee, C. Y., M. C. Bourne, and J. P. Buren. 2006. Effect of blanching treatment on the firmness of carrots. Journal of Food Science 44 (2):615–616.
   Google Scholar
• Leeratanarak, N., S. Devahastin, and N. Chiewchan. 2006. Drying kinetics and quality of potato chips undergoing different drying techniques. Journal of Food Engineering 77 (3):635–643.
   Web of Science ®Google Scholar
• Leong, S. Y., and I. Oey. 2014. Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota, cv. Nantes). Food Chemistry 146 (3):538–547.
   PubMedGoogle Scholar
• Lewicki, P. P. 1998. Effect of pre-drying treatment, drying and rehydration on plant tissue properties: A review. International Journal of Food Properties 1 (1):1–22.
   Web of Science ®Google Scholar
• Li, X., and M. Farid. 2016. A review on recent development in non-conventional food sterilization technologies. Journal of Food Engineering 182:33–45.
   Web of Science ®Google Scholar
• Li, Y., and M. Zhao. 2006. Simple methods for rapid determination of sulfite in food products. Food Control 17 (12):975–980.
   Web of Science ®Google Scholar
• Lin, S., and M. S. Brewer. 2005. Effects of blanching method on the quality characteristics of frozen peas. Journal of Food Quality 28 (4):350–360.
   Web of Science ®Google Scholar
• Liu, L., Y. Wang, D. Zhao, K. An, S. Ding, and Z. Wang. 2014. Effect of carbonic maceration pre-treatment on drying kinetics of chilli (capsicum annuum, L.) flesh and quality of dried product. Food & Bioprocess Technology 7 (9):2516–2527.
   Web of Science ®Google Scholar
• Liu, M. Y., Y. H. Guo, C. P. Zhao, and Z. F. Wang. 2012. Drying and fermentation process optimization of grapes prefermented with carbon dioxide. Transactions of the Chinese Society of Agricultural Engineering 28 (12):269–272. ( in Chinese)
   Google Scholar
• Liu, P., A. S. Mujumdar, M. Zhang, and H. Jiang. 2015. Comparison of three blanching treatments on the color and anthocyanin level of the microwave-assisted spouted bed drying of purple flesh sweet potato. Drying Technology 33 (1):66–71.
   Web of Science ®Google Scholar
• Liu, P., M. Zhang, and A. S. Mujumdar. 2014. Purple-fleshed sweet potato cubes drying in a microwave-assisted spouted bed dryer. Drying Technology 32 (15):1865–1871.
   Web of Science ®Google Scholar
• Liu, Z., Y. Song, Y. Guo, H. Wang, and J. Liu. 2016. Optimization of pulsed electric field pretreatment parameters for preserving the quality of raphanus sativus. Drying Technology 34 (6):692–702.
   Web of Science ®Google Scholar
• Manzocco, L., S. Calligaris, D. Mastrocola, M. C. Nicoli, and C. R. Lerici. 2000. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology 11 (9–10):340–346.
   Web of Science ®Google Scholar
• Martínez-Soto, G., R. Ocanña-Camacho, and O. Paredes-López. 2007. Effect of pretreatment and drying on the quality of oyster mushrooms (Pleurotus Ostereatus). Drying Technology 19 (3–4):661–672.
   Google Scholar
• Matteo, M. D., L. Cinquanta, G. Galiero, and S. Crescitelli. 2000. Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes. Journal of Food Engineering 46 (2):83–89.
   Web of Science ®Google Scholar
• Mercali, G. D., L. D. F. Marczak, I. C. Tessaro, and C. P. Z. Noreña. 2011. Evaluation of water, sucrose and NaCl effective diffusivities during osmotic dehydration of banana (Musa sapientum, shum.). LWT – Food Science and Technology 44:82–91.
   Web of Science ®Google Scholar
• Mcinerney, J. K., C. A. Seccafien, C. M. Stewart, and A. R. Bird. 2007. Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables. Innovative Food Science & Emerging Technologies 8 (4):543–548.
   Web of Science ®Google Scholar
• Miano, A. C., A. Ibarz, and P. E. Augusto. 2015. Mechanisms for improving mass transfer in food with ultrasound technology: describing the phenomena in two model cases. Ultrasonics Sonochemistry 29:413–419.
   PubMed Web of Science ®Google Scholar
• Mieszczakowska-Frąc, M., B. Dyki, and D. Konopacka. 2016. Effects of ultrasound on polyphenol retention in apples after the application of predrying treatments in liquid medium. Food and Bioprocess Technology 9 (3):1–10.
   Web of Science ®Google Scholar
• Miller, F. A., C. L. M. Silva, and T. R. S. Brandao. 2013. A Review on ozone-based treatments for fruit and vegetables preservation. Food Eng. Rev. 5:77–106.
   Web of Science ®Google Scholar
• Ministry of Health of the People's Republic of China. National food safety standards in the national standard of the People's Republic of China. GB2760-2011, issued 20-Aprial 2011 (in Chinese).
   Google Scholar
• Mir, M. A., P. R. Hussain, S. Fouzia, and A. H. Rather. 2009. Effect of sulphiting and drying methods on physico-chemical and sensorial quality of dried apricots during ambient storage. International Journal of Food Science and Technology 44 (6):1157–1166.
   Web of Science ®Google Scholar
• Miranda, G., À. Berna, D. Salazar, and A. Mulet. 2009. Sulphur dioxide evolution during apricot storage. LWT-Food Science and Technology 42 (2):531–533.
   Web of Science ®Google Scholar
• Mizrahi, S. 1996. Leaching of soluble solids during blanching of vegetables by ohmic heating. Journal of Food Engineering 29 (2):153–166.
   Web of Science ®Google Scholar
• Moreno, J., G. Bugue-no, V. Velasco, G. Petzold, and G. Tabilo-Munizaga. 2004. Osmotic dehydration and vacuum impregnation on physicochemical properties of Chilean papaya (Carica candamarcensis). Journal of Food Science 69 (3):102–106.
   Web of Science ®Google Scholar
• Mothibe, K. J., M. Zhang, J. Nsor-atindana, and Y. C. Wang. 2011. Use of ultrasound pretreatment in drying of fruits: Drying rates, quality attributes, and shelf life extension. Drying Technology 29 (14):1611–1621.
   Web of Science ®Google Scholar
• Mujumdar, A. S. 2006. Handbook of industrial drying. 3rd ed. Taylor & Francis Group, Boca Raton (USA): CRC Press.
   Google Scholar
• Mujumdar, A. S. 2014. Impingement drying. In A. S., Mujumdar (Ed.), Handbook of Industrial Drying (fourth edition). UK: Taylor & Francis.
   Google Scholar
• Mukherjee, S., and P. K. Chattopadhyay. 2007. Whirling bed blanching of potato cubes and its effects on product quality. Journal of Food Engineering 78 (1):52–60.
   Web of Science ®Google Scholar
• Nakamura, A. 1969. Application of infra-red radiation in food processing. Journal of Symbolic Logic 34 (3):304–304.
   Google Scholar
• Ndiaye, C., S. Y. Xu, and Z. Wang. 2009. Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices. Food Chemistry 113 (1):92–95.
   Web of Science ®Google Scholar
• Neves, F. I. G., M. C. Vieira, and C. L. M. Silva. 2012. Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo, L.) by heat and UV-C radiation. Innovative Food Science & Emerging Technologies 13 (1):158–162.
   Google Scholar
• Ngamwonglumlert, L., S. Devahastin, and N. Chiewchan. 2015. Natural colorants: pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods. Critical reviews in food science and nutrition 57 (15):3243–3259.
   Web of Science ®Google Scholar
• Nguyen, L. T., W. Choi, S. H. Lee, and S. Jun. 2013. Exploring the heating patterns of multiphase foods in a continuous flow, simultaneous microwave and ohmic combination heater. Journal of Food Engineering 116 (1):65–71.
   Web of Science ®Google Scholar
• Niamnuy, C., S. Devahastin, and S. Soponronnarit. 2014. Some recent advances in microstructural modification and monitoring of foods during drying: a review. Journal of Food Engineering 123 (123):148–156.
   Google Scholar
• Nieto, A., M. A. Castro, and S. M. Alzamora. 2001. Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango. Journal of Food Engineering 50 (3):175–185.
   Web of Science ®Google Scholar
• Nowacka, M., A. Wiktor, M. Śledź, N. Jurek, and D. Witrowa-Rajchert. 2012. Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering 113 (3):427–433.
   Web of Science ®Google Scholar
• Nowacka, M., and M. Wedzik. 2016. Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue. Applied Acoustics 103 (2):163–171.
   Google Scholar
• Novaković, M. M., S. M. Stevanović, SŽ. Gorjanović, P. M. Jovanovic, P. M. Jovanovic, M. A. Janković, and D. Ž. Sužnjević. 2011. Changes of hydrogen peroxide and radical-scavenging activity of raspberry during osmotic, convective, and freeze-drying. Journal of Food Science 76 (4):C663–C668.
   PubMed Web of Science ®Google Scholar
• Nuñez-Mancilla, Y., M. Perez-Won, A. Vega-Gálvez, V. Arias, G. Tabilo-Munizaga, V. Briones-Labarca, R. Lemus-Mondaca, and K. D. Scala. 2011. Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions. Innovative Food Science & Emerging Technologies 12 (3):338–343.
   Web of Science ®Google Scholar
• Omolola, A. O., A. I. Jideani, and P. F. Kapila. 2017. Quality properties of fruits as affected by drying operation. Critical reviews in food science and nutrition 57 (1):95–108.
   PubMed Web of Science ®Google Scholar
• Oliveira, S. M., T. R. S. Brandão, and C. L. M. Silva. 2015. Influence of drying processes and pretreatments on nutritional and bioactive characteristics of dried vegetables: a review. Food Engineering Reviews 8 (2):1–30.
   Web of Science ®Google Scholar
• Olivera, D. F., S. Z. Viña, C. M. Marani, R. M. Ferreyra, A. Mugridge, A. R. Chaves, and R. H. Mascheroni. 2008. Effect of blanching on the quality of Brussels sprouts (Brassica oleracea, L. gemmifera, DC) after frozen storage. Journal of Food Engineering 84 (1):148–155.
   Web of Science ®Google Scholar
• Oliveira, L. F. D., J. L. G. Corrêa, M. C. D. A. Pereira, A. D. L. S. Ramos, and M. B. Vilela. 2016. Osmotic dehydration of yacon (Smallanthus sonchifolius): optimization for fructan retention. LWT – Food Science and Technology 71:77–87.
   Web of Science ®Google Scholar
• Ozdemir, Y., A. Ozturk, and S. Tüfekçi. 2016. Effect of two dipping pretreatment on drying kinetics of golden berry (Physalis peruviana L.). African Journal of Agricultural Research 11 (1):40–47.
   Google Scholar
• Pan, Z., C. Shih, T. H. Mchugh, and E. Hirschberg. 2008. Study of banana dehydration using sequential infrared radiation heating and freeze-drying. LWT – Food Science and Technology 41 (10):1944–1951.
   Web of Science ®Google Scholar
• Paniwnyk, L. 2016. Chapter 10: Application of Ultrasound to Aid Food Processing. Food Processing Technologies: Impact on product attributes, 207–227. Boca Raton, Fl., USA: CRC Press.
   Google Scholar
• Pattanapa, K., N. Therdthai, W. Chantrapornchai, and W. Zhou. 2010. Original article: effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai- Namphaung). International Journal of Food Science & Technology 45 (9):1918–1924.
   Web of Science ®Google Scholar
• Peshkovsky, A. S., S. L. Peshkovsky, and S. Bystryak. 2013. Scalable high-power ultrasonic technology for the production of translucent nanoemulsions. Chemical Engineering & Processing 69 (3):77–82.
   Google Scholar
• Pimpaporn, P., S. Devahastin, and N. Chiewchan. 2007. Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying. Journal of Food Engineering 81 (2):318–329.
   Web of Science ®Google Scholar
• Popkin, B. M., L. S. Adair, S. W. Ng. 2012. Global nutrition transition and the pandemic of obesity in developing countries. Nutrition Reviews 70:3–21.
   PubMed Web of Science ®Google Scholar
• Rahath Kubra, I., D. Kumar, and L. Jagan Mohan Rao. 2016. Emerging Trends in Microwave Processing of Spices and Herbs. Critical reviews in food science and nutrition 56 (13):2160–2173.
   PubMed Web of Science ®Google Scholar
• Ranganathan, K., V. Subramanian, and N. Shanmugam. 2015. Effect of thermal and nonthermal processing on textural quality of plant tissues. Critical Reviews in Food Science and Nutrition 56 (16):2665–2694.
   Web of Science ®Google Scholar
• Ranjan, S., N. Dasgupta, N. Walia, C. T. Chand, and C. Ramalingam. 2016. Microwave Blanching: An Emerging Trend in Food Engineering and its Effects on Capsicum annuum L. Journal of Food Process Engineering doi:10.1111/jfpe.12411.
   Web of Science ®Google Scholar
• Raoult-Wack, A. L. 1994. Recent advances in the osmotic dehydration of foods. Trends in Food Science & Technology 5 (8):255–260.
   Web of Science ®Google Scholar
• Rastogi, N. K. 2011. Opportunities and challenges in application of ultrasound in food processing. Critical Reviews in Food Science and Nutrition 51 (8):705–22.
   PubMed Web of Science ®Google Scholar
• Rastogi, N. K. 2012. Recent trends and developments in infrared heating in food processing. Critical Reviews in Food Science and Nutrition 52 (9):737–760.
   PubMed Web of Science ®Google Scholar
• Rastogi, N. K., A. Angersbach, and D. Knorr. 2000. Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. Journal of Food Engineering 45 (1):25–31.
   Web of Science ®Google Scholar
• Rastogi, N. K., K. S. M. S. Raghavarao, K. Niranjan, and D. Knorr. 2002. Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science and Technology 13 (2):48–59.
   Web of Science ®Google Scholar
• Regier, M., and H. Schubert. 2001. Microwave processing. In: P., Richardson (Ed.). Thermal Technologies in Food Processing (pp. 178–207). Cambridge, England: Woodhead Publishing Limited.
   Google Scholar
• Rewthong, O., S. Soponronnarit, C. Taechapairoj, P. Tungtrakul, and S. Prachayawarakorn. 2011. Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice. Journal of Food Engineering 103 (3):258–264.
   Web of Science ®Google Scholar
• Rodrigues, S., and F. A. N. Fernandes. 2007a. Dehydration of melons in a ternary system followed by air-drying. Journal of Food Engineering 80 (2):678–687.
   Web of Science ®Google Scholar
• Rodrigues, S., and F. A. N. Fernandes. 2007b. Use of ultrasound as pretreatment for dehydration of Melons. Drying Technology 25 (10):1791–1796.
   Web of Science ®Google Scholar
• Roy, M. K., L. R. Juneja, S. Isobe, and T. Tsushida. 2009. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry 114 (1):263–269.
   Web of Science ®Google Scholar
• Ruiz-López, I. I., I. R. Huerta-Mora, M. A. Vivar-Vera, C. E. Martínez-Sánchez, and E. Herman-Lara. 2010. Effect of osmotic dehydration on air-drying characteristics of chayote. Drying Technology 28 (10):1201–1212.
   Web of Science ®Google Scholar
• Ruiz-Ojeda, L. M., and F. J. Peñas. 2013. Comparison study of conventional hot-water and microwave blanching on quality of green beans. Innovative Food Science & Emerging Technologies 20 (4):191–197.
   Google Scholar
• Sacilik, K., A. K. Elicin, and G. Unal. 2006. Drying kinetics of Üryani plum in a convective hot-air dryer. Journal of Food Engineering 76 (3):362–368.
   Web of Science ®Google Scholar
• Sakr, M., and S. Liu. 2014. A comprehensive review on applications of ohmic heating (OH). Renewable and Sustainable Energy Reviews 39:262–269.
   Web of Science ®Google Scholar
• Salengke, S., and S. K. Sastry. 2005. Effect of ohmic pretreatment on the drying rate of grapes and adsorption isotherm of raisins. Drying Technology 23 (3):551–564.
   Web of Science ®Google Scholar
• Sarkis, J. R., D. P. Jaeschke, I. C. Tessaro, and L. D. F. Marczak. 2013. Effects of ohmic and conventional heating on anthocyanin degradation during theprocessing of blueberry pulp. LWT – Food Science and Technology 51 (1):79–85.
   Web of Science ®Google Scholar
• Schössler, K., H. Jäger, and D. Knorr. 2012. Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper. Journal of Food Engineering 108 (1):103–110.
   Web of Science ®Google Scholar
• Schieber, A., F. C. Stintzing, and R. Carle. 2001. By-products of plant food processing as a source of functional compounds-recent developments. Trends in Food Science and Technology 12 (11):401–413.
   Web of Science ®Google Scholar
• Serratosa, M. P., A. Lopez-Toledano, M. Medina, and J. Merida. 2008. Drying of Pedro Ximenez grapes in chamber at controlled temperature and with dipping pretreatments. Changes in the color fraction. Journal of Agricultural & Food Chemistry 56 (22):10739–46.
   PubMed Web of Science ®Google Scholar
• Severini, C., A. Baiano, T. D. Pilli, B. F. Carbone, and A. Derossi. 2005. Combined treatments of blanching and dehydration: study on potato cubes. Journal of Food Engineering 68 (3):289–296.
   Web of Science ®Google Scholar
• Sezer, D. B., and A. Demirdöven. 2015. The effects of microwave blanching conditions on carrot slices: optimization and comparison. Journal of Food Processing & Preservation 39 (6):2188–2196.
   Web of Science ®Google Scholar
• Shewale, S. R., and H. U. Hebbar. 2017. Effect of infrared pretreatment on low-humidity air drying of apple slices. Drying Technology 35 (4):490–499.
   Web of Science ®Google Scholar
• Shi, J., Z. Pan, T. H. Mchugh, D. Wood, Y. Zhu, R. J. Avena Bustillos, and E. Hirschberg. 2008. Effect of berry size and sodium hydroxide pretreatment on the drying characteristics of blueberries under infrared radiation heating. Journal of Food Science 73 (6):259–265.
   Web of Science ®Google Scholar
• Shirsat, N., J. G. Lyng, N. P. Brunton, and B. McKenna. 2004. Ohmic processing: Electrical conductivities of pork cuts. Meat Science 67:507–514.
   PubMed Web of Science ®Google Scholar
• Shynkaryk, M. V., N. I. Lebovka, and E. Vorobiev. 2008. Pulsed electric fields and temperature effects on drying and rehydration of red beetroots. Drying Technology 26 (6):695–704.
   Web of Science ®Google Scholar
• Shyu, S. L., and L. S. Hwang. 2001. Effects of processing conditions on the quality of vacuum fried apple chips. Food Research International 34 (3):133–142.
   Web of Science ®Google Scholar
• Singh, B., P. S. Panesar, V. Nanda, and J. F. Kennedy. 2010. Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Food Chemistry 123 (3):590–600.
   Web of Science ®Google Scholar
• Singh, S., C. S. Raina, A. S. Bawa, and D. C. Saxena. 2006. Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices. Drying Technology 24 (11):1487–1494.
   Web of Science ®Google Scholar
• Siucińska, K., D. Konopacka, M. Mieszczakowska-Frąc, and A. Połubok. 2016. The effects of ultrasound on quality and nutritional aspects of dried sour cherries during shelf-life. LWT-Food Science and Technology 68:168–173.
   Web of Science ®Google Scholar
• Sledz, M., A. Wiktor, K. Rybak, M. Nowacka, and D. Witrowa-Rajchert. 2016. The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves. Applied Acoustics 103 (B):148–156.
   Google Scholar
• Specht, E. 2014. Chapter 1: Impinging jet drying. In Modern Drying Technology, Volume 5: Process intensification E. Tsotsas & A. S. Mujumdar (Eds.), (pp. 1–26). Weinheim, Germany: Printed in 2014 by Wiley-VCH.
   Google Scholar
• Spigno, G. 2016. Chapter 8: Microwave Processing: Impact on Food Product Quality Attributes. In Food Processing Technologies: Impact on product attributes A. K. jaiswal edited. 79–91. Boca Raton, Fl., USA: CRC Press.
   Google Scholar
• Sripinyowanich, J., and A. Noomhorm. 2013. Effects of freezing pretreatment, microwave-assisted vibro-fluidized bed drying and drying temperature on instant rice production and quality. Journal of Food Processing & Preservation 37 (4):314–324.
   Web of Science ®Google Scholar
• Stehfest, E. 2014. Food choices for health and planet. Nature 515 (7528):501–502.
   PubMed Web of Science ®Google Scholar
• Stojanovic, J., and J. L. Silva. 2007. Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chemistry 101 (3):898–906.
   Web of Science ®Google Scholar
• Tabtiang, S., S. Prachayawarakon, and S. Soponronnarit. 2012. Effects of osmotic treatment and superheated steam puffing temperature on drying characteristics and texture properties of banana Slices. Drying Technology 30 (30):20–28.
   Google Scholar
• Taylor, S. L., N. A. Higley, and R. K. Bush. 1986. Sulfites in foods, uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity and hypersensitivity. Advances in Food Research 30:1–76.
   PubMedGoogle Scholar
• Tao, Y., and D. W. Sun. 2015. Enhancement of food processes by ultrasound: a review. Critical Reviews in Food Science and Nutrition 55 (4):570–594.
   PubMed Web of Science ®Google Scholar
• Tao, Y., P. Wang, Y. Wang, S. U. Kadam, Y. Han, J. Wang, and J. Zhou. 2016. Power ultrasound as a pretreatment to convective drying of mulberry (Morus alba L.) leaves: impact on drying kinetics and selected quality properties. Ultrasonics Sonochemistry 31:310–318.
   PubMed Web of Science ®Google Scholar
• Tarhan, S. 2007. Selection of chemical and thermal pretreatment combination for plum drying at low and moderate drying air temperatures. Journal of Food Engineering 79 (1):255–260.
   Web of Science ®Google Scholar
• Tatemoto, Y., T. Mibu, Y. Yokoi, and A. Hagimoto. 2015. Effect of freezing pretreatment on the drying characteristics and volume change of carrots immersed in a fluidized bed of inert particles under reduced pressure. Journal of Food Engineering 173:150–157.
   Web of Science ®Google Scholar
• Teles, U. M., F. A. Fernandes, S. Rodrigues, A. S. Lima, G. A. Maia, and R. W. Figueiredo. 2006. Optimization of osmotic dehydration of melons followed by air‐drying. International journal of food science & technology 41 (6):674–680.
   Web of Science ®Google Scholar
• Tedjo, W., K. A. Taiwo, M. N. Eshtiaghi, and D. Knorr. 2002. Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos. Journal of Food Engineering 53 (2):133–142.
   Web of Science ®Google Scholar
• Terefe, N. S., R. Buckow, and C. Versteeg. 2015. Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing. Critical reviews in food science and nutrition 55 (1):1–15.
   PubMed Web of Science ®Google Scholar
• Tesniere, C., and C. Flanzy. 2011. Carbonic maceration wines: characteristics and winemaking process. Advances in Food & Nutrition Research 63 (1):1–15.
   PubMedGoogle Scholar
• Tilman, D., M. Clark. 2014. Global diets link environmental sustainability and human health. Nature 515 (7528):518–522.
   PubMed Web of Science ®Google Scholar
• Toepfl, S., V. Heinz, and D. Knorr. 2005. Chapter 4: Overview of pulsed electric field processing for food. In Emerging Technologies for Food processing D. W., Sun edited, 69–97. London, UK: Elsevier.
   Google Scholar
• Torreggiani, D. 1993. Osmotic dehydration in fruit and vegetables. Food Research International 26 (1):59–68.
   Web of Science ®Google Scholar
• Trirattanapikul, W., and S. Phoungchandang. 2014. Microwave blanching and drying characteristics of Centella asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying. Journal of Food Science and Technology 51 (12):3623–3634.
   PubMed Web of Science ®Google Scholar
• Turgut, S. S., E. Kucukoner, and E. Karacabey. 2017. Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment. Journal of Food Processing and Preservation. doi: 10.1111/jfpp.13282.
   Web of Science ®Google Scholar
• Ueno, S., T. Izumi, and T. Fujii. 2009. Estimation of damage to cells of Japanese radish induced by high pressure with drying rate as index. Bioscience Biotechnology and Biochemistry 73 (8):1699–1703.
   PubMed Web of Science ®Google Scholar
• Valdez-Fragoso, A., S. I. Martínez-Monteagudo, F. Salais-Fierro, J. Welti-Chanes, and H. Mújica-Paz. 2007. Vacuum pulse-assisted pickling whole jalapeño pepper optimization. Journal of food engineering 79 (4):1261–1268.
   Web of Science ®Google Scholar
• Volden, J., G. I. A. Borge, M. Hansen, T. Wicklund, and G. B. Bengtsson. 2009. Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea, L. ssp. botrytis). LWT – Food Science and Technology 42 (1):63–73.
   Web of Science ®Google Scholar
• Van Hal, M. 2000. Quality of sweet potato flour during processing and storage. Journal of Food Reviews International 16 (16):1–37.
   Google Scholar
• Vásquez-Caicedo, A. L., S. Schilling, R. Carle, and S. Neidhart. 2007. Effects of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangoes into purée and nectar. Food Chemistry 102 (4):1172–1186.
   Web of Science ®Google Scholar
• Vásquez-Parra, J. E., C. I. Ochoa-Martínez, and M. Bustos-Parra. 2014. Effect of chemical and physical pretreatments on the convective drying of Cape gooseberry fruits (Physalis peruviana). Journal of Food Engineering 119 (3):648–654.
   Web of Science ®Google Scholar
• Varghese, K. S., M. C. Pandey, K. Radhakrishna, A. S. Bawa. 2014. Technology, applications and modelling of ohmic heating: a review. Journal of Food Science and Technology 51 (10):2304–2317.
   PubMed Web of Science ®Google Scholar
• Vega-Gálvez, A., R. Lemus-Mondaca, C. Bilbao-Sáinz, P. Fito, and A. Andrés. 2008. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). Journal of Food Engineering 85 (1):42–50.
   Web of Science ®Google Scholar
• Vega-Gálvez, A., E. Uribe, M. Perez, G. Tabilo-Munizaga, J. Vergara, P. Garcia-Segovia, E. Lara, and K. D. Scala. 2011. Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of aloe vera (Aloe barbadensis Miller) gel. LWT – Food Science and Technology 44 (2):384–391.
   Web of Science ®Google Scholar
• Verma, D., N. Kaushik, and P. S. Rao. 2014. Application of high hydrostatic pressure as a pretreatment for osmotic dehydration of banana slices (Musa cavendishii) finish-dried by dehumidified air drying. Food and Bioprocess Technology 7 (5):1281–1297.
   Web of Science ®Google Scholar
• Vikram, V. B., M. N. Ramesh, and S. G. Prapulla. 2005. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering 69 (1):31–40.
   Web of Science ®Google Scholar
• Wang, J., X. M. Fang, A. S. Mujumdar, J. Y. Qian, Q. Zhang, X. H. Yang, Y. H. Liu, Z. J. Gao, and H. W. Xiao. 2017a. Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum, L.). Food Chemistry 220:145–152.
   PubMed Web of Science ®Google Scholar
• Wang, J., X. H. Yang, A. S. Mujumdar, D. Wang, J. H. Zhao, X. M. Fang, Q. Zhang, L. Xie, Z. J. Gao, and H. W. Xiao. 2017b. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT-Food Science and Technology 77:337–347.
   Web of Science ®Google Scholar
• Wang, R., M. Zhang, and A. S. Mujumdar. 2010. Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips. Drying Technology 28 (6):798–806.
   Web of Science ®Google Scholar
• Wang, Y., H. Tao, J. Yang, K. An, S. Ding, D. Zhao, and Z. F. Wang. 2014. Effect of carbonic maceration on infrared drying kinetics and raisin qualities of red globe (Vitis vinifera L.): a new pre-treatment technology before drying. Innovative Food Science & Emerging Technologies 26:462–468.
   Web of Science ®Google Scholar
• Weil, M., A. S. C. Sing, J. M. Méot, R. Boulanger, and P. Bohuon. 2017. Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense. Food Chemistry 219:274–281.
   PubMed Web of Science ®Google Scholar
• Westhoek, H., J. P. Lesschen, T. Rood, S. Wagner, A. De Marco, D. Murphy-Bokern, A. Leip, H. Van Grinsvena, M. A. Sutton, and O. Oenema. 2014. Food choices, health and environment: effects of cutting Europe's meat and dairy intake. Global Environmental Change 26:196–205.
   Web of Science ®Google Scholar
• Wiktor, A., M. Śledź, M. Nowacka, T. Chudoba, and D. Witrowa-Rajchert. 2014. Pulsed electric field pretreatment for osmotic dehydration of apple tissue: experimental and mathematical modeling studies. Drying Technology 32 (2):408–417.
   Google Scholar
• Wiktor, A., M. Iwaniuk, M. Śledź, M. Nowacka, T. Chudoba, and D. W. Rajchert. 2013. Drying kinetics of apple tissue treated by pulsed electric field. Drying Technology 31 (1):112–119.
   Web of Science ®Google Scholar
• Won, Y. C., S. C. Min, and D. U. Lee. 2015. Accelerated drying and improved color properties of red pepper by pretreatment of pulsed electric fields. Drying Technology 33 (8):926–932(7).
   Web of Science ®Google Scholar
• Xiao, H. W., J. W. Bai, D. W. Sun, and Z. J. Gao. 2014. The application of superheated steam impingement blanching (SSIB) in agricultural products processing – a review. Journal of Food Engineering 132 (1):39–47.
   Google Scholar
• Xiao, H. W., Z. J. Gao. 2012. Chapter 11: The application of Scanning Electron Microscope (SEM) to study the microstructure changes in the field of agricultural products drying. In The Scanning Electron Microscope edited by Dr. V. Kazmiruk. 213–226 Rijeka, Croatia: INTECH Press.
   Google Scholar
• Xiao, H. W., H. Lin, X. D. Yao, Z. L. Du, L. Zheng, and Z. J. Gao. 2009. Effects of different pretreatments on drying kinetics and quality of sweet potato bars undergoing air impingement drying. International Journal of Food Engineering 5 (5):64–67.
   Web of Science ®Google Scholar
• Xiao, H. W., Z. Pan, L. Z. Deng, H. M. El-Mashad, X. H. Yang, A. S. Mujumdar, Z. J. Gao, and Q. Zhang. 2017. Recent developments and trends in thermal blanching – a comprehensive review. Information Processing in Agriculture 4 (2):101–127.
   Google Scholar
• Xiao, H. W., J. Wang, J. W. Bai, and Z. J. Gao. 2016. Chapter 5: Novel High-Humidity Hot Air Impingement Blanching in Agricultural Products Processing. In Food Processing Technologies: Impact on product attributes, A. K. jaiswal edited, 79–91. Boca Raton, Fl., USA: CRC Press.
   Google Scholar
• Xiao, H. W., X. D. Yao, H. Lin, W. X. Yang, J. S. Meng, and Z. J. Gao. 2012. Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. Journal of Food Process Engineering 35 (3):370–390.
   Web of Science ®Google Scholar
• Yong, C. K., M. R. Islam, and A. S. Mujumdar. 2006. Mechanical means of enhancing drying rates: Effect on drying kinetics and quality. Drying technology 24 (3):397–404.
   Web of Science ®Google Scholar
• Yu, Y., T. Z. Jin, and G. Xiao. 2017. Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries. Journal of Food Processing & Preservation DOI: 10.1111/jfpp.13303.
   Web of Science ®Google Scholar
• Yucel, U., H. Alpas, and A. Bayindirli. 2010. Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean. Journal of Food Engineering 98 (2):266–272.
   Web of Science ®Google Scholar
• Zhang, Q., H. W. Xiao, X. H. Yang, J. W. Bai, Z. Lou, and Z. J. Gao. 2012. Effects of pretreatment on air impingement drying characteristics and product color for line pepper. Transactions of the Chinese Society of Agricultural Engineering 2012, 28 (1):276–281 ( in Chinese with English abstract).
   Google Scholar
• Zhao, D., Y. Wang, Y. Zhu, and Y. Ni. 2016. Effect of carbonic maceration pre-treatment on drying behavior and physicochemical compositions of sweet potato dried with intermittent or continuous microwave. Drying Technology An International Journal 34:1604–1612.
   Web of Science ®Google Scholar
• Zhao, H. Y., X. M. Fang, J. Wang, H. Y. Ju, Y. Zhang, X. Chen, Q. Zhang, Y. H. Liu, Z. J. Gao, and H. W. Xiao. 2016. Effect of ethanol dipping pretreatment on drying characteristics and quality of eggplant slices. Transactions of the Chinese Society of Agricultural Engineering 32 (9):233–240 ( in Chinese with English abstract).
   Google Scholar
• Zhao, S., O. D. Baik, Y. J. Choi, and S. M. Kim. 2014. Pretreatments for the efficient extraction of bioactive compounds from plant-based biomaterials. Critical reviews in food science and nutrition 54 (10):1283–1297.
   PubMed Web of Science ®Google Scholar
• Zhao, W., R. Yang, and H. Q. Zhang. 2012. Recent advances in the action of pulsed electric fields on enzymes and food component proteins. Trends in Food Science and Technology 27 (2):83–96.
   Web of Science ®Google Scholar
• Zheng, H., and H. Lu. 2011. Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching. Food chemistry 128 (4):1087–1093.
   Web of Science ®Google Scholar
• Zhong, T., and M. Lima. 2003. The effect of ohmic heating on vacuum drying rate of sweet potato tissue. Bioresource Technology 87:215–220.
   PubMed Web of Science ®Google Scholar
• Zhu, Y. I., Z. Pan, and T. H. Mchugh. 2007. Effect of dipping treatments on color stabilization and texture of apple cubes for infrared dry-blanching process. Journal of Food Processing and Preservation 31 (5):632–648.
   Web of Science ®Google Scholar
• Zou, K., J. Teng, L. Huang, X. Dai, and B. Wei. 2013. Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT – Food Science and Technology 51 (1):253–259.
   Web of Science ®Google Scholar