Traditional and Emerging Food Drying Technologies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 9
Special Issue Editors
Interests: food engineering; infrared drying; freeze drying; food properties; bioengineering; biotechnological production of food ingredients
Special Issues, Collections and Topics in MDPI journals
Interests: food texture and rheology; drying and osmotic dehydration; acoustic properties of food; food foams; gels; extruded cereals
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Drying food is one of the oldest food processing processes. By reducing the water content of food, this technique allows for the establishment of microbiologically stable products. This method not only addresses the needs of traditional consumers, but also aligns with contemporary expectations for convenient and nutritionally dense food. Dried foods attract the interest of distributors due to their extended shelf life and reduced weight. Moreover, dried foods represent a concentrated source of nutritional components, establishing themselves as fundamental ingredients in natural dietary supplements. There is ongoing interest in both traditional drying technologies, including solar drying and convection drying, and modern techniques leveraging unconventional heat sources. Some modern technologies, such as freeze-drying, have long histories. The integration of modern technology with conventional drying methods often fosters innovative approaches, as exemplified by the application of modern pre-treatment techniques, such as pulsed electric fields, prior to convective drying processes.
A comprehensive understanding of food science facilitates the design of new products, enabling modifications in structure and shape through the synergistic application of both traditional and modern drying methods. Therefore, this Special Issue invites submissions of research findings and evaluations pertaining to both classical techniques and novel technologies in drying, alongside their application in the production of both traditional and modern food products.
Dr. Dorota Nowak
Prof. Dr. Ewa Jakubczyk
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
- convenience food
- solar drying
- convection drying
- infrared drying
- vacuum drying
- freeze drying
- microwave drying
- hybrid food supplements
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