Application of Various Drying Technologies in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (14 June 2024) | Viewed by 5200
Special Issue Editor
Interests: drying; osmotic dehydration; ultrasound; food processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Drying is a food preservation method that has been used since antiquity. It reduces moisture content and water activity in the food matrix, creating an environment less conducive to microbial growth, delaying enzymatic and biochemical reactions, reducing deterioration and adding value to products. There is a growing interest in the food industry in drying technologies that promote a reduction in the time required for dehydration, combined with low energy consumption, low environmental impact and the maintenance of the overall quality of the product. The primary purpose of this Special Issue—entitled, “Application of Various Drying Technologies in Food Industry”—is to provide high-quality manuscripts regarding the use of drying technologies and discuss their impact on food, agricultural product quality, and other related factors.
Prof. Dr. Patrícia Moreira Azoubel
Guest Editor
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
- drying technology
- drying of food and agricultural products
- combined drying
- innovative drying technology
- thermal and non-thermal technologies
- drying kinetics
- hybrid drying
- product quality