Special Issue "Drying Technologies in Food Processing"

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 2019.

Special Issue Editors

Dr. Wijitha Senadeera
E-Mail Website
Guest Editor
School of Mechanical and Electrical Engineering, University of Southern Queensland, Springfield 4300, Australia
Interests: food engineering; modelling in drying; machine design
Special Issues and Collections in MDPI journals
Dr. Chandan Kumar
Guest Editor
Department and Agriculture and Fisheries, Queensland Government
Interests: drying; mathematical modeling; timber products

Special Issue Information

Dear Colleagues,

Drying is one of the most common and cost-effective techniques for extending the shelf life of food plant materials, and can be used for other foods such as milk, gels, etc. used in food processing. To engineer effective and efficient food drying processes, it is important to establish a good understanding of changes during drying and the underlying mechanisms.

There are many drying techniques are available. The most common technique is in air, applying heat by convection and carrying away the water vapor as humidity from the product. Other drying techniques include vacuum drying where products are kept in vacuum condition, allowing water to evaporate (this method is suitable for heat-sensible foods); drum drying, where a heated surface is used to provide the energy; and spray drying, where the liquid particles are atomized, sprayed, and dried. Special drying and curing techniques are used for the preservation of crops, such as large onion crops. Therefore, drying technologies are important as some of the most important preservation techniques/methods in food processing. This Special Issue aims to identify and review drying technologies as well as the latest available techniques in food processing operations, and their benefits in food processing operations are discussed.

Dr. Wijitha Senadeera
Dr. Chandan Kumar
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 papers will be 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 monthly 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 1200 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.


  • food drying
  • food processing
  • new techniques
  • moisture removal
  • technologies
  • efficiency in drying
  • diffusion of water
  • energy saving
  • modelling of drying
  • design of dryers

Published Papers (1 paper)

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Open AccessArticle
Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
Foods 2019, 8(6), 216; https://doi.org/10.3390/foods8060216 - 18 Jun 2019
Cited by 2
This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time [...] Read more.
This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters. Full article
(This article belongs to the Special Issue Drying Technologies in Food Processing)
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