Special Issue "Advanced and Sustainable Food Drying Technology"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 20 September 2023 | Viewed by 120

Special Issue Editors

1. Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh
2. Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4001, Australia
Interests: bio-transport; innovative food drying system; multiscale drying modelling; food microstructure; renewable energy
School of Mechanical, Medical and Process Engineering, Science and Engineering Faculty, Queensland University of Technology, Brisbane, QLD 4001, Australia
Interests: multi-scale and physics-based modelling in drying; renewable energies and sustainable processing; artificial intelligence and advanced modelling in agri-industrial processes; nanofluid solar thermal storage; thermal storage and lean manufacturing
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Special Issue Information

Dear Colleagues,

Current food drying systems are highly energy-intensive lengthy processes and result in significant food quality deterioration. One of the main factors that affects the final quality of dried food is the selection of process parameters and drying techniques. Simultaneous heat and mass transfers take place during drying, which significantly affect the structure of the food, alter vital bioactive components, and eventually change the product's appearance. Due to their heat-sensitive nature, most food nutrients also degrade during drying. Undesired texture and visual appearance due to the drying process may reduce customer appeal for dried food.

To overcome these issues, the selection of a drying system must take energy usage, drying time, the quality of the product and overall drying cost into consideration. The development of novel drying systems has been the subject of substantial research, but relatively few studies effectively address the problems of selecting ideal drying conditions and a sustainable drying system relevant to industries. Designing sophisticated and sustainable drying systems should incorporate strategies of optimising drying conditions, determining suitable pre-treatment, using nanotechnology, and integrating artificial intelligence for real-time monitoring of the drying process. Therefore, it is recommended that scientists and researchers from relevant areas collaborate on this multidisciplinary study and share their expertise to develop advanced and sustainable drying systems.

In the Special Issue, papers based on the following themes (not exhaustive) are welcome:

  • Hybrid and smart dryers;
  • Innovative drying methods;
  • The drying of foods, seafood;
  • Mathematical modelling of the drying process;
  • Multi-scale and multiphase modelling of drying;
  • Automation in drying systems;
  • Artificial intelligence in drying systems;
  • Renewable energy based drying systems;
  • Energy and exergy analysis of drying systems;
  • Life-cycle analysis of drying systems;
  • Comprehensive drying modelling;
  • Design and performance test of innovative drying;
  • Drying process optimization;
  • Economic analysis of drying systems;
  • IoT based control in drying systems;
  • Machine learning in drying systems.

Although the submission deadline is 20 September 2023, accepted articles will be published in this special issue continuously.

Prof. Dr. Mohammad Uzzal Hossain Joardder
Prof. Dr. Azharul Karim
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. 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 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.


  • drying
  • drying conditions optimization
  • advanced drying
  • sustainable drying
  • mathematical modelling of drying

Published Papers

This special issue is now open for submission.
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