Effect of Different Drying Techniques on Food Structure and Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 August 2026 | Viewed by 491
Editor
Interests: novel treatment; bioactive compounds; food processing; food quality; food properties; drying
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Drying is one of the most widely used preservation methods in the food industry, yet it significantly alters the microstructure, transport phenomena, and quality attributes of foods. With growing demand for minimally processed, high-quality, and sustainable products, selecting and optimising drying techniques has become a key scientific and industrial challenge.
Food drying has evolved from traditional sun and hot air drying to more controlled and efficient approaches, including vacuum drying, freeze-drying, and hybrid processes. In parallel, analytical tools (e.g., microscopy, MRI/CT, and advanced texture analysis) and modelling have enabled a deeper understanding of microstructural changes driving quality outcomes.
We solicit original research articles and comprehensive reviews on drying kinetics and mechanisms, microstructure evolution, rehydration behaviour, texture, colour, aroma retention, nutrient/bioactive stability, and functional properties of dried foods. We welcome studies spanning conventional and emerging drying technologies, modelling, process optimisation (such as PEF, ultrasound, or pulsed light pre-treatments to intensify mass transfer), and structure–property relationships across diverse food matrices. Papers on process–structure–property modelling, innovative equipment, hybrid drying strategies, and life-cycle/energy assessments are particularly encouraged.
Dr. Katarzyna Rybak
Guest Editor
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized 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 drying
- microstructure
- structure–property relationships
- pre-treatments
- modelling
- texture
- food properties
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