Drying Technologies in Food Preservation

Dear Colleagues,

The Editorial Board of Foods invites you to submit an article for a Special Issue titled “Drying Technologies in Food Preservation”. Submitted manuscripts may be original research papers describing complete investigations, or review articles highlighting recent achievements in food drying. Please note that papers in this area are not limited to drying kinetics of raw materials in their solid or liquid states, but can include all aspects concerning the quality of dried product and energy savings. The quality of dried product can be considered in terms of physical, mechanical and chemical properties, as well as sensory attributes. While we expect most contributions focusing on emerging drying technologies, such as combined processes accompanied by ultrasounds, microwaves, electric field or vacuum conditions, we also hope to include a papers that describe improvements in sample pre-treatment leading to dried product fortification aimed at the increase of food quality.

Prof. Adam Figiel
Dr. Anna Michalska
Dr. Ángel Calín Sánchez
Dr. Chong Chien Hwa
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.