Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review

The preservation of fresh-cut fruits and vegetables through dehydration is undergoing a paradigm shift to overcome quality degradation and high energy intensity associated with conventional thermal drying. This review synthesizes advancements in innovative pretreatments, focusing on their mechanisms...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Nemanja Miletić, Alexander Lukyanov, Marko Petković
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2026-02-01
Schriftenreihe:	Foods
Schlagworte:	fresh-cut pulsed electric field ultrasound cold plasma osmotic dehydration high-pressure processing
Online-Zugang:	https://www.mdpi.com/2304-8158/15/3/568
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