The Behavior of Food Matrices During Dehydration Processes—Insights by Experiments and Modelling
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 67
Special Issue Editors
Interests: food process engineering; drying; microwaves; modelling; tomography
Special Issues, Collections and Topics in MDPI journals
Interests: drying; fluid and species transport in porous materials; thermochemical processes; characterization of porous materials; particle technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Dehydration remains one of the most fundamental and widely applied techniques for food preservation and formulation. However, the physical, chemical, mechanical, and structural transformations of complex food matrices during drying are still not fully understood. This Special Issue showcases recent advances made in experimental investigations, modeling approaches, and artificial intelligence, aiming to explore these phenomena. Contributions should highlight how the interaction of food matrices with dehydration processes determines heat and mass transfer and product properties such as shrinkage and porosity, thus shaping the quality of products and process efficiency.
Novel experimental methods such as tomographical and microscopical approaches provide deeper insights into microstructural evolution and nutrient stability, while state-of-the-art modeling frameworks facilitate predictive understanding across different food systems and scales.
By bridging theory and practice, these studies not only refine our mechanistic knowledge but also point towards strategies for optimizing food drying operations with respect to energy use, product safety, and quality attributes.
Prof. Dr. Marc Regier
Prof. Dr. Abdolreza Kharaghani
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
- Dehydration
- food matrix
- tomography
- microscopy
- modeling
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