Drying Technology Used in Food Processing and Preservation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 2840
Special Issue Editors
Interests: food processing and engineering; food preservation and shelf-life extension; spray-dried; drying techniques; drying temperature
Interests: food processing; drying techniques; food preservation; shelf life
Special Issue Information
Dear Colleagues,
Drying is a widely used method in the food industry for extending the shelf life, improving the food safety and quality, or reducing the volume of food products. At the same time, different drying technologies can have a significant impact on the texture, microstructure, or reconstitution properties of food. Currently, common drying techniques used in the industry mainly include hot air drying, freeze drying, microwave drying, infrared radiation drying, spouted bed drying technology, and fluidized bed drying technology. Therefore, this Special Issue—entitled “Drying Techniques Used in Food Processing and Preservation”—aims to present high-quality papers that review traditional and novel drying technologies, along with the pre-treatment methods used in food production and storage. Additionally, studies that explore the improvement of existing drying technologies and their impact on food quality and safety, as well as their role in enhancing drying efficiency, cost-effectiveness, and environment-friendliness, are welcome.
Dr. Fanqianhui Yu
Dr. Suisui Jiang
Dr. Xing Qiao
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. 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 principles
- food safety and quality
- food processing
- food properties
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