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Advances in Drying Technologies for Food Processing
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Advances in Drying Technologies for Food Processing

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 November 2025 | Viewed by 2035

Special Issue Editors

Dr. João Renato de Jesus Junqueira

E-Mail Website
Guest Editor
Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul 79070-900, Brazil
Interests: mass transfer; dehydration; kinetic modeling; food engineering; food quality; food processing; emerging technologies
Prof. Dr. Jefferson Luiz Gomes Corrêa

E-Mail Website
Guest Editor
Food Science Department, Federal University of Lavras, Lavras 37200-900, Brazil
Interests: mass transfer; dehydration; kinetic modeling; food engineering; food quality; food processing; emerging technologies
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Javier Telis-Romero

E-Mail Website
Guest Editor
Department of Food Engineering and Technology, Paulista State University, São José do Rio Preto 15054-000, Brazil
Interests: mass transfer; dehydration; kinetic modeling; food engineering; food quality; food processing; emerging technologies

Special Issue Information

Dear Colleagues,

This Special Issue is dedicated to recent advances in drying and dehydration technologies for food processing, with a particular focus on emerging techniques aimed at preserving food properties. It will address the use of mathematical modeling and computational methods to describe process behavior and enhance drying performance, as well as the effects of innovative drying conditions on food quality and safety. The Special Issue will also provide an overview of both traditional and advanced drying techniques applied in the development of novel processes and products.

Dr. João Renato de Jesus Junqueira
Prof. Dr. Jefferson Luiz Gomes Corrêa
Prof. Dr. Javier Telis-Romero
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • heat and mass transfer
  • dehydration
  • kinetic modeling
  • food engineering
  • food quality
  • food processing
  • hybrid drying
  • innovative technologies

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Published Papers (3 papers)

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Research

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17 pages, 1201 KiB  
Article
Valorization of Spent Osmotic Solutions by Production of Powders by Spray Drying
by Katarzyna Samborska, Alicja Barańska-Dołomisiewicz, Aleksandra Jedlińska, Rui Costa, Konstantinos Klimantakis, Ioannis Mourtzinos and Małgorzata Nowacka
Appl. Sci. 2025, 15(12), 6927; https://doi.org/10.3390/app15126927 - 19 Jun 2025
Viewed by 339
Abstract
Spent osmotic solutions (sucrose, buckwheat honey, acacia honey, apple juice concentrate, chokeberry juice concentrate, cherry juice concentrate, and mannitol) were tested for their valorization to produce powders by spray drying. Simultaneously, the application of inulin as an alternative carrier was verified. The drying [...] Read more.
Spent osmotic solutions (sucrose, buckwheat honey, acacia honey, apple juice concentrate, chokeberry juice concentrate, cherry juice concentrate, and mannitol) were tested for their valorization to produce powders by spray drying. Simultaneously, the application of inulin as an alternative carrier was verified. The drying yield varied from 6 to 92%. For acacia honey, apple juice concentrate, chokeberry juice concentrate, and cherry juice concentrate, high stickiness was observed, which resulted in low yield and the production of significantly bigger particles of regular size distribution, higher hygroscopicity and bulk density, and better flowability. Sucrose, acacia honey, and mannitol were dried with lower stickiness, and the physical properties of the powders were acceptable. However, the yield of mannitol drying was low due to very small particles, low bulk density, and low cyclone efficiency. Therefore, sucrose and buckwheat honey solutions can be successfully spray dried using inulin as a carrier to produce powders suitable for further food applications. However, for the other tested materials, alternative carriers should be considered to reduce stickiness during drying. Full article
(This article belongs to the Special Issue Advances in Drying Technologies for Food Processing)
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21 pages, 16317 KiB  
Article
Comparative Analysis of the Physicochemical Properties of Fresh, Solar-Dried, Oven-Dried and Commercial Royal Gala Apple Snacks
by Lisete Fernandes, Pedro B. Tavares, João Siopa, Carla Gonçalves and Fernando M. Nunes
Appl. Sci. 2025, 15(12), 6711; https://doi.org/10.3390/app15126711 - 15 Jun 2025
Viewed by 408
Abstract
This study compares the physicochemical properties of Royal Gala apple snacks fresh and processed using different methods: solar-dried (SD), oven-dried at 65 °C (OD65°) and 85 °C (OD85°) and two commercial brands (CC—commercial apple C and CF—commercial apple F). Evaluated parameters included color, [...] Read more.
This study compares the physicochemical properties of Royal Gala apple snacks fresh and processed using different methods: solar-dried (SD), oven-dried at 65 °C (OD65°) and 85 °C (OD85°) and two commercial brands (CC—commercial apple C and CF—commercial apple F). Evaluated parameters included color, microstructure, acidity, sugar content, phenolic compounds, antioxidant activity, and the presence of heat-induced compounds such as 5-hydroxymethylfurfural (5-HMF) and acrylamide. Commercial samples showed more pronounced color changes and a denser microstructure, with higher browning index (BI) values. The ratio of soluble solids to titratable acidity, an indicator of sensory acceptance, was more influenced by drying methods than temperature. Total phenolic content was highest in fresh apples (123.68 mg GAE/100 g d.m.) and decreased across all drying methods, particularly in solar-dried (SD) samples (78.57 mg GAE/100 g d.m.). Antioxidant activity followed a similar trend, although SD samples performed better than expected, likely due to the retention of certain bioactive compounds. Fresh apples had the highest sugar content (43.25 mg/100 g d.m.), followed by CC (33.81 mg/100 g d.m.), OD65° (33.37 mg/100 g d.m.), CF (31.56 mg/100 g d.m.), OD85° (25.92 mg/100 g d.m.) and SD (25.01 mg/100 g d.m.). Commercial samples were sweeter and darker, with detectable levels of 5-HMF and acrylamide. The findings highlight that drying method significantly affects snack quality. While solar- and oven-dried samples better preserve bioactive compounds, industrial processes enhance sweetness and visual appeal but increase the formation of potentially undesirable compounds. These results are valuable for both consumers and producers aiming to balance sensory quality with nutritional and food safety considerations in dried apple products. Full article
(This article belongs to the Special Issue Advances in Drying Technologies for Food Processing)
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Other

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32 pages, 1556 KiB  
Systematic Review
Emerging Drying Technologies and Their Impact on Bioactive Compounds: A Systematic and Bibliometric Review
by Amanda Aparecida de Lima Santos, Gabriela Fonsêca Leal, Matheus Robim Marques, Lucas Caiafa Cardoso Reis, João Renato de Jesus Junqueira, Leandro Levate Macedo and Jefferson Luiz Gomes Corrêa
Appl. Sci. 2025, 15(12), 6653; https://doi.org/10.3390/app15126653 - 13 Jun 2025
Viewed by 714
Abstract
Drying is a key method for food preservation; however, conventional techniques often lead to the degradation of bioactive compounds, compromising nutritional quality. This systematic review, following the PRISMA protocol, examines emerging food drying technologies designed to enhance process efficiency while preserving nutritional and [...] Read more.
Drying is a key method for food preservation; however, conventional techniques often lead to the degradation of bioactive compounds, compromising nutritional quality. This systematic review, following the PRISMA protocol, examines emerging food drying technologies designed to enhance process efficiency while preserving nutritional and functional properties. A bibliometric analysis was conducted to identify research trends from 2014 to 2024. Searches were performed in the Scopus and Web of Science databases accessed on 17 January 2025, including only original research articles published in English focusing on food drying applications. Reviews, editorials, and studies unrelated to the food sector were excluded. Due to the technological nature of the outcomes, a formal risk of bias assessment was not applicable. This review highlights several emerging drying technologies, such as microwave, radiofrequency, infrared, ultrasound, freeze-drying, and cold plasma. The qualitative synthesis indicates these technologies improve the retention of phenolics, flavonoids, and vitamins, thus enhancing nutritional stability. Nevertheless, challenges remain in industrial-scale implementation, particularly regarding the economic feasibility and optimization of operational parameters. This review received no funding and was not registered in any public database. The findings underscore the need for continued research to develop sustainable and functional dried food products that meet current market demands and consumer expectations. Full article
(This article belongs to the Special Issue Advances in Drying Technologies for Food Processing)
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