Innovative Drying Technologies for Food Processing
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 51
Special Issue Editors
2. Zhengzhou Research Institute, Beijing Institute of Technology, Zhengzhou 450000, China
Interests: drying technology; intermittent drying; food processing; agriculture engineering; sustainability; heat and mass transfer
Interests: agricultural engineering; energy and power; food processing; solar drying; heat-pump drying
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In the contemporary food processing industry, innovation in drying technologies is increasingly recognized as a vital means of enhancing food quality, extending shelf life, and reducing energy consumption. This Special Issue aims to gather the latest research findings and industry practices that explore advanced drying technologies and their applications in food processing. Topics covered may include, but are not limited to, the following:
- Novel drying techniques: Introduction to new drying methods such as spray drying, freeze drying, microwave drying, and vacuum drying, along with their principles and advancements.
- Energy efficiency and sustainability: Discussions of how innovative drying technologies can achieve enhanced energy efficiency and reduced environmental impact, including the use of renewable energy sources or waste heat recovery systems.
- Food safety and quality: Analysis of the effects of different drying processes on the nutritional content, flavor, color, and microbial safety of food products.
- Smart drying systems: Research on IoT (Internet of Things) and AI (Artificial Intelligence)-based intelligent monitoring and control systems that improve the precision and automation of the drying process.
- Case studies and practical applications: Presentation of successful case studies where novel drying technologies have been implemented in the production of various foods (such as fruits, vegetables, meats, grains, etc.).
This Special Issue invites submissions from academia, industry experts, and research institutions. We encourage contributors to share their latest research results, technological innovations, and practical experiences in the field of drying technologies. Through this platform, we aim to facilitate knowledge exchange and promote ongoing development and innovation in food processing.
Dr. Tarik Hadibi
Dr. Yunfeng Wang
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. Processes 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 2400 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 processing
- spray drying
- microwave drying
- electrohydrodynamic drying
- intermittent drying
- food quality
- nutritional retention
- intelligent drying systems
- IoT in drying
- mechanical dewatering of food products
- sustainable drying techniques
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