A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables

Abstract Ultrasound technology is a green and environment‐friendly technology that rarely causes thermal damage to food products. In this review, we present an overview of the application of ultrasound technology for the dehydration of food products, including pre‐treatments such as ultrasound, osmotic dehydration, and ultrasound‐assisted osmotic dehydration. Dehydration promotes the preservation of food products and increases the shelf life of the food products by reducing water activity. In addition, the ultrasound‐assisted drying of food products is highlighted. The influence of ultrasound and ultrasound‐assisted osmotic dehydration parameters on drying kinetics and food quality is also discussed. The application of pre‐treatments enhances the mass transfer rate, increases the drying rate and drying efficiency, reduces drying time, and helps to retain food properties such as texture and nutrition value. Generally, ultrasound and osmotic dehydration application decreases water activity, increases rehydration ability, improves product color, and reduces nutrient losses. To conclude, we have discussed the use of ultrasound applications for improving the quality and safety of produce before and after the drying process.