This study presents a state-of-the-art overview on the application of ultrasound technology in
the drying of food products, including the ultrasound pre-treatment and ultrasound assisted …

Infrared (IR) radiations are an important source of energy used in the food industry for a wide
range of applications such as drying, roasting, pasteurization, blanching, peeling, and …

Various drying techniques play an important role in foodstuff preservation. However, the role
of different drying techniques on garlic quality is limited. The purpose of this study was to …

The aim of the study was to conduct comparative analyses on drying kinetics, color,
rehydration ratio, polysaccharide content and aromatic components composition of shitake …

Highlights•The influence of pre-treatments on drying kinetic was updated.•Ultrasound,
pulsed electric field, high pressure and ethanol were reviewed.•Pre-treatments significantly …

Among different effects, both ultrasound and ethanol technologies change the product
structure and promote mass transfer when used as pre-treatments to improve the food …

Ultrasound was combined with ethanol to improve different aspects of carrot convective
drying, evaluating both processing and product quality. The ultrasound in water treatment …

This study aimed to develop an effective and safe drying protocol for pineapple fruits. The
combination of different osmotic pre-treatments and drying temperatures were used to …

In current work, air im**ement drying (AID), infrared-assisted hot air-drying (IR-HAD), and
hot air drying based on temperature and humidity control (TH-HAD) drying technologies …

This study examined the effects of vacuum, ethanol pretreatment, and infrared-hot air drying
methods on the characteristics and quality of scallion slices. The pretreatment of scallion …