Research progress in the application of infrared blanching in fruit and vegetable drying process

Abstract Fruits and vegetables offer substantial nutritional and health benefits, but their short shelf life necessitates effective preservation methods. Conventional drying techniques, while efficient, often lead to deterioration in food quality. Recent advancements highlight the potential of infrared blanching (IRB) as a preparatory process to improve drying outcomes. This review systematically evaluated the application of IRB for various fruits and vegetables, including tomatoes, potatoes, carrots, mangoes, apples, peaches, strawberries, grapes, and green beans. IRB demonstrated notable improvements in texture, color retention, and nutrient preservation in dried products. Key operational parameters for effective IRB include product thickness (2–5 cm), treatment duration (30 s to several minutes), and the distance from the infrared (IR) emitter (10–30 cm). These factors collectively ensure efficient heat penetration and energy transfer. Regarding IR generators, far‐IR heaters are advantageous due to their uniform heating capabilities, whereas near‐IR heaters deliver rapid heating. Catalytic IR generators are also emerging as promising options for industrial‐scale applications. This review further explores the principles and mechanisms of IRB, particularly its impact on drying kinetics and the retention of vitamins, antioxidants, and bioactive compounds. Evidence indicates that IRB can reduce drying times by up to 50%, increase drying rates, and lower energy consumption by approximately 17%, achieving energy efficiency levels of 80%–90%. However, limitations such as the shallow penetration depth of IR radiation remain challenging. Potential solutions, such as the development of hybrid blanching methods, are discussed to optimize the drying process further and enhance the quality of dried fruits and vegetables.