The Impact of Nonthermal Pretreatment Methods on the Drying of Fruits and Vegetables

Drying is a widely used method for extending the shelf life of fruits and vegetables. However, its industrial application is often limited by high energy consumption and substantial losses of nutritional compounds. Nonthermal pretreatment technology, by regulating cellular structure and moisture migration, can effectively enhance drying efficiency and improve product quality. This article reviews the mechanisms and applications of nonthermal pretreatment technologies, including ultrasound, ozone treatment, PEF, high hydrostatic pressure, and low-temperature plasma. It focuses on analyzing their effects on drying characteristics, retention of nutritional components, and microstructural changes. These preprocessing methods significantly reduce drying time, lower energy consumption, and contribute to the preservation of various bioactive components. Therefore, this review aims to explore the regulatory effects of nonthermal pretreatment technologies on the drying processes and product quality of fruits and vegetables, their practical application potential, and their value in improving energy consumption and efficiency in industrial production.