Application of non-thermal pretreatment techniques on agricultural products prior to drying: a review.

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ID: 86546
2020
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Abstract
Most agricultural crops contain high moisture content (80 - 95% wb) which makes them very susceptible to microbial damage leading to shorter shelf-life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf-lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This paper is a comprehensive review of recent developments of non-thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This paper further examines the environmental impact of NTP techniques RESULTS: Non-thermal pretreatment (NTP) techniques, such as high pressure (HP), ultrasound (US), pulsed electric field (PEF) and osmotic dehydration (OD) methods are essential operations for pre-dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality.These findings will provide a better understanding of different non-thermal pretreatment methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. This article is protected by copyright. All rights reserved.
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Authors Osae, Richard;Essilfie, Gloria;Alolga, Raphael N;Akaba, Selorm;Song, Xiaoqian;Owusu-Ansah, Patrick;Zhou, Cunshan;
Journal Journal of the science of food and agriculture
Year 2020
DOI
10.1002/jsfa.10284
URL
Keywords
high pressure (hp) non-thermal pretreatment (ntp) techniques osmotic dehydration (od) pulsed electric field (pef) ultrasound (us)

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