☆ 4.7 Review

Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review

FOOD BIOSCIENCE (2023)

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Summary: This review presents the common quality analysis methods and drying methods used in drying fruits and vegetables. Mild drying methods such as freeze-drying and conductive multi-flash drying can preserve color and microstructure, reduce apparent density, and achieve high rehydration capacity. Pretreatments such as osmotic dehydration, ultrasound, and pulsed electric fields can minimize shrinkage and water activity. Innovative pretreatments can maximize antioxidant activity, phenolic compounds, and vitamin C content, reduce microbial counts, and achieve high sensory acceptability.

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Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)

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