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 ensu...

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Bibliographic Details
Published in:Drying technology 2023-01, Vol.41 (2), p.151-171
Main Authors: Tang, Tiantian, Zhang, Min, Ju, Ronghua, Mujumdar, Arun S., Yu, Dongxing
Format: Article
Language:English
Subjects:
Dehydration
Drying
drying technology
Electric fields
Food preservation
Food safety
Freezing
Fruits
fruits and vegetables
Hydrostatic pressure
Irradiation
non-thermal processing
Pesticide residues
Pesticides
Pretreatment
Residues
Safety
Technology
Thermal plasmas
Ultrasonic testing
Vegetables
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Summary: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.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2022.2041029