Abstract
ABSTRACTDry food has the advantages of a convenient storage, long shelf life, and so on, which is widely consumed at present. And there is increased awareness of quality attributes of dehydrated foods such as color, texture, flavor, and nutrient content. In this article, we review several potential pretreatment technologies and analytical tools developed in recent years, which can be used to improve drying efficiency and rapid nondestructive detection. High-pressure processing and ultrasonic treatment can disinfect the wet feedstock before drying. Smart drying with online nondestructive testing using advanced analytical tools such as electronic nose, NMR spectra can help improve product quality in food drying. Each technique has its advantages in the field of food drying. Cost-effectiveness of these modern analytical tools will likely improve with more widespread utilization in industrial practice.
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