Drying Technologies in Food Processing

Dear Colleagues,

The aim of this Special Issue of Applied Sciences is to present current original research articles as well as review articles focused on drying technologies and osmotic dehydration in food processing.

Recently, consumers pay more attention to healthy diet and often seek products with a high amount of bioactive compounds such as fruit and vegetables. Due to the seasonality of raw plants, some fruit and vegetables are available on the market in a fresh state only for a short time during the year. Furthermore, after harvest a surplus of raw material can occur. Drying is one of the most frequently used processing methods that enable surplus to be handled. However, the drying process is used in different processes during food production and has impact on the quality of the final product. Different methods of drying and pretreatments are used to obtain high quality products. Osmotic dehydration could be applied as a pre-treatment before drying process, to partially remove water from tissue by immersion of cellular tissue in hypertonic aqueous solutions, reducing drying time as well as decreasing process costs and improving the taste of final product. However, osmotic dehydration might be also used to obtain minimally processed fruit and vegetable products. To accelerate mass transfer during osmotic dehydration and drying in recent years new techniques such as pulsed-vacuum, high and low pressure, power ultrasound, pulsed electric fields etc.

Therefore, we would like to invite authors to contribute with current original research articles and state-of-the-art review articles regarding drying and osmotic dehydration processes.

Dr. Magdalena Dadan
Dr. Urszula Tylewicz
Dr. Malgorzata Nowacka
Guest Editors

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