Thermodynamic Properties, Heat Transfer and Drying Kinetics of Food Materials
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 31 March 2026
Special Issue Editor
Special Issue Information
Dear Colleagues,
The thermodynamic properties, heat transfer mechanisms, and drying kinetics of food materials are critical to optimizing food processing, preservation, and quality assurance. This Special Issue brings together cutting-edge research that explores the complex interactions between heat, mass, and momentum transfer in various food matrices during drying and thermal processing. Contributions focus on experimental and modeling approaches to characterize specific heat, thermal conductivity, enthalpy, and diffusivity, as well as their dependence on temperature, moisture content, and structural transformations in food materials.
Advanced drying models, both empirical and theoretical, are presented to describe moisture removal behavior under different thermal conditions, along with emerging techniques like infrared, microwave, and vacuum-assisted drying. Studies also explore the impact of processing parameters on energy efficiency and final product quality, including texture, nutrient retention, and shelf stability. Emphasis is placed on the integration of thermodynamic principles and kinetics into the design of sustainable, scalable food processing systems. This Special Issue serves as a valuable resource for researchers, engineers, and industry professionals seeking to enhance thermal processing technologies for diverse food applications.
Dr. Clairmont Clementson
Guest Editor
Manuscript Submission Information
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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. Processes is an international peer-reviewed open access monthly journal published by MDPI.
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Keywords
- thermodynamic properties
- moisture diffusivity
- sorption isotherms
- drying methods
- food process modeling
- drying simulation
- food material properties
- heat and mass transfer
- quality retention
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