Special Issue "Application of Novel Drying Technologies for Sustainable Production of Fruit and Vegetable Products"

Dear Colleagues,

At present, consumers are aware of the importance of a healthy and sustainable diet. Fruits and vegetables rich in bioactive compounds (e.g., flavonoids, vitamins, carotenoids, and anthocyanins) have become the choice of consumers. Due to the seasonality of raw plants, many fruits and vegetables are available on the market in a fresh state for only a short time during the year. Furthermore, after harvest, a surplus of raw materials can occur. Therefore, drying fruits and vegetables is an excellent way to produce innovative products, including by-products, that are both physically attractive and nutrient-rich. Drying also solves the problem of preserving, storing, and transporting fruits and vegetables.

However, due to the binding of water molecules to food biopolymeric matrixes, as well as the increase in the enthalpy of evaporation at low moisture content, traditional thermal drying is an energy-intensive process that requires prolonged product exposure to elevated temperatures. As a result, the drying of fruits and vegetables is often accompanied by the deterioration of phytochemical and physical quality. The quest for quality dried products has led to the development of a number of new drying and pretreatment methods. Microwave, ultrasound, high-pressure processing (HPP), pulsed electric field (PEF), and cold plasma, among others, have been proposed and tested as pretreatments or finishing drying methods when combined with hot air drying to improve the drying efficiency and the sensory and nutritional quality of dried products. Moreover, there is a need for sustainable approaches in terms of energy reduction, carbon footprint reduction, and waste reduction by utilizing by-products, such as the use of techniques utilizing renewable energy sources.

We invite authors to contribute original research articles as well as state-of-the-art reviews that will stimulate the further development of innovative technologies for the drying of fruits and vegetables.

Prof. Dr. Hao Feng
Dr. Guibing Chen
Guest Editors

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• fruits and vegetables
• innovative drying technology
• pretreatment
• physical properties
• nutritional quality
• by-products
• bioactive compounds
• energy consumption