Non-thermal Pre-treatment Research Articles

Mechanistic understanding of the improved drying characteristics and quality attributes of lily (Lilium lancifolium Thunb.) by modified microstructure after pulsed electric field (PEF) pretreatment

The effects of the non-thermal (pulsed electric field, PEF) and thermal pretreatment (vacuum steam pulsed blanching, VSPB) on the drying kinetics, quality attributes, and multi-dimensional microstructure of lily scales were investigated. The results indicate that both PEF and VSPB pretreatments improved the drying rate compared to untreated lily scales. Specifically, PEF pretreatment reduced the drying time by 29.58 % − 43.60 %, while VSPB achieved a 46.91 % reduction in drying time. PEF treatment facilitated the enhanced leaching of phenols and flavonoids compared to VSPB treated samples, thereby increasing antioxidant activity. The rehydration ratio of the dried lilies was improved with PEF and VSPB treatment, which closely related to the microstructure. Weibull distribution and Page model demonstrated excellent fit for the drying and rehydration kinetics of lily scales, respectively (R2 > 0.993). The analysis of multi-dimensional microstructure and ultrastructure confirmed the variations in moisture migration and phytochemical contents among different treatments. Consequently, this study offers insights into the technological support for the potential of non-thermal pretreatment in fruits and vegetables.

Research progress of mushroom drying pretreatment technology

AbstractMushrooms are delicious foodstuffs that are rich in nutrients, but they have high moisture contents and are easily spoiled. While mushrooms are usually preserved by drying, the process tends to reduce quality, and it takes a long time and consumes a large amount of energy. To improve the mushroom drying efficiency and quality, pretreatment is often conducted. In this review, a comprehensive summary of commonly used pretreatments for mushroom drying is provided. Moreover, the effects of various pretreatments on the drying rate and quality characteristics of mushrooms are summarized, and their respective advantages and limitations are analyzed. Furthermore, the application and development prospects of various mushroom drying pretreatments are analyzed and discussed.Practical applicationsThe pretreatment before mushroom drying can shorten drying time, maintain the optimal color and taste of dried mushroom, and reduce nutrient loss. This review summarizes two types of pretreatment methods used in mushroom drying: thermal pretreatment and nonthermal pretreatment. It can provide reference for the application and research of pretreatment in mushroom drying, and also provide new ideas for the optimization of industrial mushroom drying processes.

The impacts of cold plasma on the taste and odor formation of dried silver carp products

This study investigated non-thermal pretreatment (cold plasma, CP) on the flavor (taste and odor) profiles of dried fish products. CP treatment of 5 min contributed to accumulation of umami nucleotides adenosine 5′-monophosphate (AMP) from 30.96 to 40.82 μg/g and inosine 5′-monophosphate (IMP) from 2009.29 to 2132.23 μg/g, and significant reduction of bitter hypoxanthine ribonucleoside (HxR) and hypoxanthine (Hx), respectively (P < 0.05) in the dried fish products. A noticeable enhancement in sweet glycine (from 429.41 to 490.03 mg/100 g) and umami glutamic acid (from 55.68 to 67.76 mg/100 g) accompanied with the CP treatment (P < 0.05) based on taste activity value (TAV > 1). And the characteristic odor volatiles (nonanal, hexanal and 1-octen-3-ol) were strengthened 2.13-, 2.16- and 2.17- folds, respectively (P < 0.05). The results of equivalent umami concentration and Gibbs free energy calculation, combining with the correlation analysis, indicate that nucleotides and free amino acids synergically enhanced the taste improvement of dried fish products. Moderate lipids oxidation favored the formation of characteristic volatiles. The CP pretreatment offered new strategies for enhancing flavor of dried fish products.

Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic

Drying is one of the most energy-intensive food processing technologies and can contribute to greenhouse gas (GHG) emissions. Therefore, novel nonthermal pretreatment methods can be used to affect the plant tissue and decrease the drying time. A pulsed electric field (PEF), direct current electric field (DCEF), and electromagnetic field (EMF) were applied to black garlic cloves which were subsequently subjected to convective pre-drying followed by a vacuum-microwave finishing drying. The effect of these pretreatments on the physical properties, energy consumption, attributes of texture profile analysis (TPA), as well as microstructure determined by the use of X-ray computed tomography is presented. The application of pretreatments reduced the porosity of the material and resulted in an increased hardness compared to the unpretreated sample. Overall, nonthermal pretreatments proved beneficial in reducing the drying time and minimizing the energy consumption as well as greenhouse gas emissions during processing while maintaining a high quality of dried black garlic.

Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips

Abstract For the first time, the impact of ultrasound-ethanol immersion as a non-thermal pretreatment (NTPT) and coating-blanching in starch solutions as a thermal pretreatment (TP) on the convective drying of beetroot was evaluated. The beetroot was exposed to ethanol immersion (E), ultrasound (U), and ultrasound-ethanol immersion (UE). Besides, TP pretreatment was performed by blanching the beetroot at steam (SB), water (WB), starch-coating solutions, and microwave (M). The hot air drying was conducted at 90 °C and air velocity of 1.2 m/s. The maximum decreases in the drying time were observed at UE30 (64.29 %) and the sample blanched at native corn starch solution (60.17 %). Moisture diffusion coefficients ranged from 0.851 to 2.312 × 10−9 m2/s. The friction drag force, convective heat, and mass transfer coefficients were 2.840 × 10−6 N, 59.368 W/m2 K, and 0.0492 m/s, respectively. The thermal conductivity, specific heat, and density ranged from 0.464 to 0.615 W/m. K, 3164–4071 J/kg. K, and 798.9 to 1055.9 kg/m3, respectively. The maximum values of rehydration ratio at non-thermal (NTPT) and thermal pretreatments (TP) were observed at U30 and the sample blanched at the modified starch solution (MCS), respectively. The total phenolic contents of the NTP sample decreased while those for the TP samples increased due to boosted polyphenol synthesis at high temperatures. Both U and E samples caused a decrease in the total antioxidant activity, while they increased the anthocyanin content of beetroot samples. Pretreatments reduced the hardness owing to changes in the microstructure of the sample. U, E, and M pretreatments increased the brightness of samples, and the minimum color change compared with control samples was observed by UE30 pretreatment. The UE and blanching at a starch solution could be selected for improving the drying characteristics of beetroots at an industrial scale.

Analyzing the effects of nonthermal pretreatments on the quality of microwave vacuum dehydrated beef using terahertz time-domain spectroscopy and near-infrared hyperspectral imaging.

Both nonthermal pretreatment and nondestructive analysis are effective technologies in improving drying processes. This study evaluated the effects of different pretreatment methods on the quality of beef dehydrated by microwave vacuum drying (MVD) and compared the MVD process performance comprising real-time moisture content (MC), MC loss, colour content, and shrinkage rate using different optical sensing methods including terahertz time-domain spectroscopy (THz-TDS) and near-infrared hyperspectral imaging (NIR-HSI). Results indicated that osmotic pretreatment improved the drying rate of MVD beef with lower changes in colour and shrinkage rate. Both THz-TDS-based and NIR-HSI-based on-site direct scanning and in-situ in-direct sensing showed accurate prediction results, with best R2p of 0.9646 and 0.9463 for MC and R2p of 0.9817 and 0.9563 for MC loss prediction, respectively. NIR-HSI visualisation of MC results showed that ultrasound pretreatment curbed but osmotic pretreatment promoted nonuniform distribution during MVD. This research should guide improving the industrial MVD drying process.

Effect on lipoxygenase pathway and flavor stabilization of postharvest strawberries by intense pulsed light treatment

A non-thermal pretreatment method was developed to improve the flavor stability of strawberries using an intense pulsed light during postharvest storage. The physicochemical properties, volatile organic compounds (free and bound), enzyme activities, and key gene expressions were investigated during 7-day storage. A 23.67% decrease in the decay ratio was obtained in IPL-treated with 2.0 Hz frequency for 60 s compared to the control. A more stable surface color was obtained at the end of the storage period. A total of 21 f-VOCs and 13 b-VOCs were quantitatively identified. IPL treatment promoted the contents of free aldehydes, esters, and ketones. The content of (E)− 2-heptenal in the IPL-treated strawberries was 1.90 times higher than that in control. The variation in the total content of b-VOCs was less than 31.61% that in the control group. Correspondingly, IPL treatment inhibited the activities of fatty acid metabolism enzymes and decreased LOX activity by 26.3% after storage. Aroma-related genes, including FaLOX, FaADH, and FaAAT, were down-regulated in the metabolism of specific VOCs following IPL treatment. This work provided evidence about the practical application of IPL in inhibiting the activity of enzyme in the LOX pathway, thereby improving the flavor stability of strawberries under non-thermal process conditions.

The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic.

Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC50 = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).

Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review

Functional plant bioactive such as polyphenols have drawn greater interest for researchers, food industries and consumers. Anthocyanins are popular due to its high antioxidant activity and nutra-pharmaceutical potential. As the demand for anthocyanins grows, exploring and acknowledging applications of various conventional and non-conventional means of anthocyanins extraction is important. Conventional extraction methods have some limitations in the context that these are most time-consuming, tedious and less cost-effective as well as offer lower extraction yield and selectivity. Therefore, to encounter the limitations mentioned, pre-treatments including thermal and non-thermal are applied to plant materials prior to the conventional bioactive extraction process. Thermal pre-treatments include blanching, ultrasonication, microwave and ohmic heating (OH); meanwhile, examples of non-thermal pre-treatment are enzymatic, high-pressure processing (HPP) and pulsed electric field (PEF). This review is an attempt to critically summarize the applications of various pre-treatment methods for improving the extraction rates and yields of anthocyanins from plant materials.

Pretreatments, dehydration methods and packaging materials: effects on the nutritional quality of tomato powder: a review

Pretreatments and drying are commonly used before drying tomatoes to inactivate enzymes, improve the drying process, and improve the quality of dried tomato powders. In this review, the effects of different pretreatments (osmotic solutions), dehydration methods, and packaging materials on the quality attributes of tomato powder were summarized. These include pretreatments and osmotic agent solutions (potassium metabisulfite, calcium chloride, sodium metabisulphite, ascorbic acid, citric acid, sodium chloride, and sodium benzoate), thermal blanching (steam blanching and hot water) and non-thermal-processes-like-freezing, sulfuring, etc. and drying methods (oven, sun, and indirect solar dryer). The tomato powders were dried to preserve, store, and transport them. Drying implies not only physical changes, which the consumer can easily detect through visual inspection but also chemical modifications. These are responsible for alterations in color, flavor, and nutritional value, which compromise the overall quality of the final tomato powder. Maximum lycopene, vitamin A, and C contents were found in freeze-dried and direct sundried than samples dried using other methods at low drying temperatures. Freeze driers showed in keeping the nutritional quality of tomato powder with a combination of different pretreatments. Different pretreatments including osmotic agent solutions have their own merits and demerits for the final tomato powder. To overcome the drawbacks of nutritional quality, non-thermal pretreatment categories may be a better alternative to thermal blanching, and more fundamental research is required for better design and scale-up.

Pretreatments, Dehydration Methods and Packaging Materials: Effects on the Nutritional Quality of Tomato Powder- a review

Pretreatments and drying are commonly used before drying tomatoes to inactivate enzymes, improve the drying process, and improve the quality of dried tomato powders. In this review, the effects of different pretreatments (osmotic solutions), dehydration methods and packaging materials on quality attributes of tomato powder were summarized. These include pretreatments and osmotic agent solution (potassium metabisulfite, calcium chloride, sodium metabisulphite, ascorbic acid, citric acid, sodium chloride and sodium benzoate), thermal blanching (steam blanching and hot water) and non-thermal processes like freezing, sulfuring, etc. and drying methods (oven, sun and indirect solar dryer). The tomato powders were dried to preserve, store, and transport them. Drying implies not only physical changes, which the consumer can easily detect through visual inspection, but also chemical modifications. These are responsible for alterations in color, flavor and nutritional value, which compromise the overall quality of the final tomato powder. Maximum lycopene, vitamin A and C contents were found in freeze dried and direct sundried than samples dried using other methods in low drying temperature. Freeze driers showed in keeping the nutritional quality of tomato powder with a combination of different pretreatments. Different pretreatments including osmotic agent solutions have their own merits and demerits for the final tomato powder. To overcome the drawbacks of nutritional quality, non-thermal pretreatment categories may be a better alternative to thermal blanching, and more fundamental research is required for better design and scale-up.

Pretreatments, Dehydration Methods and Packaging Materials: Effects on the Nutritional Quality of Tomato Powder

Pretreatments and drying are commonly used before drying tomatoes to inactivate enzymes, improve the drying process, and improve the quality of dried tomato powders. In this review, the effects of different pretreatments (osmotic solutions), dehydration methods and packaging materials on quality attributes of tomato powder were summarized. They include pretreatments and osmotic agent solution (potassium metabisulphite, calcium chloride, sodium metabisulphite, ascorbic acid, citric acid, sodium chloride and sodium benzoate), thermal blanching (steam blanching and hot water) and non-thermal processes like freezing, sulfuring, etc. and drying methods (oven, sun and indirect solar dryer).Tomato powders have been dried in order to preserve, store, and transport them. Drying implies not only physical changes, which the consumer can easily detect through visual inspection, but also chemical modifications. These are responsible for alterations in color, flavor and nutritional value, which compromise the overall quality of the final tomato powder. Maximum lycopene and vitamins A and C content were found in freeze dried and direct sun dried than samples dried using other methods in low drying temperature, freeze driers showed in keeping the nutritional quality of tomato powder with combination of different pretreatments. Different pretreatments including osmotic agent solutions have their own merits and demerits on the final tomato powder. To overcome nutritional quality drawbacks, non-thermal pretreatment categories may be a better alternative to thermal blanching, and more fundamental research is required for better design and scale up.

Use of pulsed electric field to extract rapeseed oil and investigation of the qualitative properties of oils

AbstractRapeseed is one of the most commercially important oil crops in the world due to its high amount of oil stored in seeds and high nutritional value. In this study, the pulsed electric field (PEF) was used as a nonthermal pretreatment before extraction of rapeseed oil to increase extraction efficiency and improve the quality characteristics of rapeseed oil. Four levels of electric field intensity (0, 1, 4, and 7 kV/cm) with 30 and 80 pulse numbers and pulse width of 20 μs were applied and after treatment the samples were transferred to a cold press machine for oil extraction. Oil extraction efficiency, chlorophyll and carotenoid contents, fatty acids profile, oxidative stability, total phenolic content, peroxide, and acid values of extracted oil were determined. The results indicated that an increase in the electric field intensity and pulse number, total phenolic compounds and oxidative stability of rapeseed oil increased compared to the control (p &lt; .05). Treating at 4 kV/cm and 80 pulse numbers was obtained as the highest extraction efficiency (46.11%), while with the further increase of the electric field intensity, the efficiency of the oil extraction process decreased (the extraction efficiency at 7 kV/cm and 80 pulse numbers was 45.94%). The highest phenolic compounds (320.04 ppm) and energy input (31.36 kJ/kg) were related to the intensity of 7 kV/cm and 80 pulse numbers. This study showed that the use of PEF is a suitable method for rapeseed pretreatment with no detrimental effects on extracted rapeseed oil quality.Practical ApplicationsIn recent years, new technologies such as PEF have been used in oil extraction due to their positive effects. The selection of nonthermal technologies to reduce process time, energy consumption, and economic issues as an industrial goal to improve food quality has been considered. The technology proposed in this study shows, that applying PEF for treating the rapeseed before oil extraction should be presented as an appropriate pretreatment in oil extraction industries. The PEF also showed a suitable impact on the quality of the rapeseed characterized.

Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

Novel drying and pretreatment methods for control of pesticide residues in fruits and vegetables: A review

Presence of pesticide residues on fruits and vegetables is a serious safety issue for consumers. Efforts are being made to utilize drying technology to turn fruits and vegetables with high pesticide residues into dehydrated products with minimal or no pesticide residues are clearly conducive to ensuring safety and international fresh food commodity trade. This paper attempts to summarize the latest developments in drying technologies and pre-drying treatments for controlling pesticide residues in fruits and vegetables, with emphasis on sun-, oven-, freezing-, vacuum-, and microwave-drying technology, as well as non-thermal pretreatment methods such as ultrasound, non-thermal plasma (NTP), pulsed electric field (PEF), high hydrostatic pressure (HHP), and irradiation.

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

Drying plays a significant role in Ginkgo biloba seed's (GBS) processing, and the previous research showed drying affected the product quality. A combined hurdle drying technology (integrated non-thermal pretreatment and drying) could be applied on GBS to achieve better product quality. Osmotic (OS), osmo-vacuum (OS + V), sonication (US), and osmosonication (OS + US) pretreatment followed by infrared drying was performed on GBS, and the product qualities (texture, color, enzyme inactivation, water activity, and microstructure), physicochemical properties (titrable acidity, reducing sugar, soluble solids, total sugar, free amino acid, and ascorbic acid), and organoleptic qualities were evaluated. Results showed pretreatment had various effects on physicochemical and product quality, and was confirmed by principal component analysis (PCA). The sensory scores, acceptability index combined with Pearson's correlation, and PCA showed that different pretreatments influenced the likeness and acceptability, and color, taste, and odor were the key determinants and strongly associated with the consumers' preferences. The untreated GBS (no pretreatment before drying) had a higher color change and lower enzyme inactivation. Pretreatment increased texture preservation after thermal processing, although it had a negative effect on soluble solids, reducing sugar and total sugar content. While the US improved the texture, it resulted in shrinkage (from the microstructure) and total sugar degradation. Among the various hurdle technologies, osmosonication (OS + US, followed by infrared drying) had the highest sensory attributes, free amino acid, slight structure deformation, and lowest water activity. The present study showed that osmosonication is a promising hurdle technology for GBS because it provides better quality attributes. PRACTICAL APPLICATION: Previous research showed that Ginkgo biloba seed (GBS) drying has an impact on product quality, which will ultimately determine GBS acceptance. This research was set out to envisage and advance current dryer design by merging the sequential operations (integrated non-thermal pretreatment and drying), also known as hurdle drying technology on GBS, to achieve better process efficiency, product quality, and make GBS's drying process more sustainable. The various pretreatments improved ginkgo seed's product qualities compared to the control (no pretreatment prior to drying). Osmosonication is a promising hurdle technology for GBS processing.

The effect of ultra-high pretreatment on free, esterified and insoluble-bound phenolics from mango leaves and their antioxidant and cytoprotective activities

Ultra-high pressure (UHP) is a novel non-thermal pretreatment method in food processing for improving the extraction yield of polyphenols and functional properties. The present work investigated the phenolic profiles, antioxidant activities, and cytoprotective effects of the free, esterified, and insoluble-bound phenolic fractions from mango leaves before and after ultra-high pressure (UHP) treatment. UHPLC-Q-Orbitrap-MS/MS analysis resulted in the identification of 42 phenolic compounds in the different phenolic forms. UHP pretreatment could significantly influence the contents of total phenols, total flavonoids and individual compounds in the different phenolic fractions (p < 0.05). After UHP pretreatment, these phenolic fractions exhibited greater antioxidant activity, and inhibited reactive oxygen species production and cell apoptosis (p < 0.05). Meanwhile, IBP were the most potential antioxidative and cytoprotective ingredients. Therefore, UHP pretreated mango leaves with enhanced bioactivity could be used as biological agents in the health food industry to improve its application and economic values.

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment.

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

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

Most agricultural crops contain high moisture content (80-95% wet basis (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 article 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 article further examines the environmental impact of NTP techniques. NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration 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 NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry.

Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger (Zingiber officinale Roscoe) slices

AbstractThe objective of this present work was to investigate the effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatment on microstructure, weight loss, texture, mass transfer, chromatic properties and drying kinetics of ginger slices under relative humidity convective drying. The results revealed that OS pretreatment yielded higher weight loss (16.5%) and lower firmness (12.11 N) than US (9.8%, 20.33 N) and OD (6.5%, 15.30 N). Microstructure analysis showed that OS, US, and OD pretreatments altered cell structure and resulted in the observable formation of several microchannels and collapsed the cell structure. Mass transfer data showed that the OS pretreated sample led to higher solid gain (3.2%) and water loss (5.1%) than the US (2.36%, 4.2%) and OD (1.7%, 2.53%) pretreatments. The chromatic property analysis revealed that the chroma value and hue angle was higher for OS treated sample (29.74, 88.77°) compared the US (26.95, 85.76°) and OD (22.96, 82.24°) treated sample. Among the three pretreatments, OS was found to enhance the drying kinetics comparative to the US and OD pretreated sample. Weibull model fitted well to the experimental results (R2 &gt; .99) than the first order.Practical applicationsUltrasound, osmotic dehydration, and osmosonication are unique pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in the drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency and preserve the physical and nutritional properties of the dried product. The outcomes of the present study will provide a better understanding of different nonthermal pretreatment methods and also make available more information for selecting pretreatment techniques for ginger drying.