Application of Drying Technologies for Improving Food Quality and Safety
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 29 January 2025 | Viewed by 106
Special Issue Editors
Interests: food technology; drying; non-thermal and thermal techniques; texture analysis; food preservation; food processing; quality evaluation
Interests: food drying; spray drying; fermentation; physicochemical characteristics; sensory quality; surfactants; microencapsulation
Interests: food drying; shelf life; physicochemical characteristics; sensory quality; food processing technology; production
Special Issue Information
Dear Colleagues,
Across ancient civilizations, the practice of sun drying was employed to preserve food, ranging from fruits and vegetables to meats. While the fundamental principle of moisture removal has remained unchanged, significant advancements in methods and technologies have transformed the process over time. This evolution has not only extended the shelf life of food by eliminating moisture and preventing microbial growth, it has also facilitated transportation and storage logistics due to reductions in weight and volume.
With the onset of industrialization in food processing, more sophisticated drying techniques emerged, offering superior control over the drying environment. Today, the integration of advanced technologies and research has revolutionized the drying process, rendering it more efficient and cost-effective, creating new structures and preserving the nutritional and sensory properties of food to an unprecedented degree.
Achieving an optimal balance between drying time, temperature, and quality necessitates optimization and precise control. This Special Issue aims to gather cutting-edge research and reviews that address challenges and opportunities in this field. Topics of interest include the optimization of drying processes, the impact of drying on food texture and nutrient retention, and the development of hybrid drying techniques. We also welcome studies on the economic and environmental aspects of these technologies.
Dr. Jaqueline Oliveira de Moraes
Dr. Marta Fernanda Zotarelli
Guest Editors
Dr. Raquel da Silva Simão
Guest Editor Assistant
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
- optimization of drying process
- food preservation
- nutritional integrity
- shelf life extension
- quality retention
- texture modification
- advanced drying technologies
- hybrid drying technologies
- microwave-vacuum drying
- economic challenges in the drying process
