Innovative Drying Technologies for Food Loss Reduction and Industrial Application
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 November 2026
Special Issue Editors
Interests: low -moisture foods; drying temperature; volatile compounds; crispy texture; water activity
Interests: fruits and vegetable processing; quality control; emerging processing technologies
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With the growing global pursuit of food sustainability, nutrient retention, and stable sensory quality, innovative drying technologies have become a pivotal route to reduce processing losses, enhance energy and production efficiency, and maintain the overall quality of agricultural and food products.
Although various advanced drying technologies and coupled auxiliary methods have been extensively investigated at the laboratory scale, current research still lacks critical analysis of technical bottlenecks, standardized parameter optimization systems, and systematic evaluation of real-world industrial scalability and economic feasibility. Most existing studies remain limited to fundamental laboratory exploration, with insufficient in-depth discussion on process stability, cost control, and large-scale practical deployment in the food industry.
This Special Issue has a highly focused scope centered on advanced food drying technologies. It aims to fill current research gaps by presenting original research articles that focus on mechanism exploration, process optimization, quality regulation, and scalability and economic assessment of innovative drying methods. We welcome contributions that focus on fruits, vegetables, and their by-products, covering cutting-edge drying innovations, technical limitation analysis, and feasible pathways for industrial translation and practical implementation.
Dr. Jianwu Dai
Dr. Jun Wang
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 250 words) can be sent to the Editorial Office for assessment.
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. Foods 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 2900 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
- food drying technology
- innovative drying
- loss reduction
- industrial application
- food quality
- nutrient retention
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