New Trends in Drying Technologies in Fresh-Cut Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 June 2026 | Viewed by 10
Special Issue Editors
Interests: food processing; applied technology; plant-based food; food quality; drying technologies
Interests: food processing; fruit and vegetable dehydration; food chemistry; shelf life
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue, "New Trends in Drying Technologies in Fresh-Cut Foods", will highlight recent innovations in processing methods designed to improve drying efficiency and product quality. Focusing on hybrid and nonthermal drying technologies, it intends to explore new combinations of traditional and emerging techniques to optimize energy use and boost preservation. These methods aim to retain the nutritional and sensory qualities of fresh-cut foods while extending their shelf life. As consumer demands for fresh-like minimally processed products grows, energy-efficient drying solutions provide significant sustainability benefits for the food industry. This Special Issue will also examine how cutting-edge drying technologies influence food quality aspects such as texture, colour, flavour, and nutrient retention. Digital integration and real time control are emerging trends that further enhance consistency and customization in food drying. This Special Issue will emphasize the vital role of technological innovation in balancing energy efficiency with the preservation of freshness and safety, addressing both industrial and consumer needs in fresh-cut food processing. Overall, this Special Issue will provide a comprehensive overview of how emerging drying technologies, coupled with digital innovations and sensor integration, are revolutionizing fresh-cut food preservation by balancing efficiency, quality, and sustainability in food processing.
Dr. Marko M. Petkovic
Dr. Nemanja Miletic
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 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 processing
- hybrid drying
- drying technologies
- innovative drying technologies
- energy efficiency
- food preservation
- food safety
- food quality
- emerging food technology
- shelf-life
- sensors
- fresh-cut foods
- drying kinetics
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