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Special Issue "Drying Technologies in Food Processing"
Deadline for manuscript submissions: 31 December 2019.
Interests: food engineering; modelling in drying; machine design
Special Issues and Collections in MDPI journals
Special Issue in AgriEngineering: New Frontiers in Food Drying Techniques
Interests: drying; mathematical modeling; timber products
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
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
- efficiency in drying
- diffusion of water
- energy saving
- modelling of drying
- design of dryers