New Frontiers in Food Drying Techniques
A special issue of AgriEngineering (ISSN 2624-7402).
Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 536
Special Issue Editors
Interests: food science; food chemistry; food analysis; antioxidant activity; food processing; food quality; food engineering; food preservation; postharvest treatment
Special Issues, Collections and Topics in MDPI journals
Interests: food engineering; modelling in drying; machine design
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fresh foods such as vegetables and fruits have high moisture contents and they lose, in a short, time their physical, chemical and nutritional properties. Drying techniques are able to slow down food deterioration while maintaining quality. Drying is one of the most common and cost-effective techniques for extending the shelf life of food plant materials and can be used for other foods, such as milk, gels, etc. used in food processing.
Drying considerably decreases the water activity of the foodstuff, reduces microbiological and enzymatic activity, and minimises physical and chemical reactions during its storage. Dried foods offer numerous benefits, including storage stability, lowering packaging requirements, and reducing the volume for transportation.
In the last few years, the increase of the consumption of dried products has resulted in a deep scientific and technological interest on the production processes.
Therefore, a suitable scheme for drying food materials has to be determined to reduce the various adverse changes and to establish a good understanding of changes during drying and the underlying mechanisms. In addition, product quality, drying efficiency, and drying time are additional factors of interest to consider in the selection of the drying system.
In recent years, new drying systems with or without pretreatment before drying have been developed to improve food quality, decreasing the drying time and energy consumption.
This Special Issue presents the latest available techniques in the field of drying of agricultural food products such as new methods, new products, and modelling, and their benefits in food processing operations are also discussed.
Dr. Giuseppina Adiletta
Dr. Wijitha Senadeera
Guest Editors
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. AgriEngineering is an international peer-reviewed open access quarterly 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 1600 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 drying
- New drying technology
- Innovative drying pretreatment
- Quality preservation
- Diffusion of water
