Traditional and Non-Conventional Methods of Pre-Treatment of Biological Raw Materials for Drying Food
Dorota Nowak, Ewa Jakubczyk · 2026
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Description
Dorota Nowak and Ewa Jakubczyk review how food is prepared before drying, a step that decides how fast water escapes and what quality survives. Cells and skins act as barriers to moisture, so treatments that loosen them speed the whole process. Beside classic methods, the review covers cold plasma, ultrasound, pulsed electric fields, high pressure, ultraviolet light, and edible coatings.
Each method is weighed against four goals: faster drying, killing microbes, switching off spoilage enzymes, and keeping valuable nutrients. The settings that work depend heavily on the material, and the authors group foods by structure and surface traits to match methods to material types. Costs enter the judgment too, from buying the equipment to running it. Their message is that pre-treatment is not a generic warm-up but a design choice, to be optimized for each product and purpose.
Catalog record
| CREATOR | Dorota Nowak, Ewa Jakubczyk |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 120 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |