Electrospray Drying and Freezing Technology in 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 January 2025 | Viewed by 168
Special Issue Editors
Interests: food processing; food engineering; grain processing; carbohydrstes
Interests: agricultural product processing; food engineering; ohmic heating; microwave heating; radio frequency heating
Special Issues, Collections and Topics in MDPI journals
Interests: electromagnetic field-based food supercooling; food processing process analysis; optimization using computer simulation; extrusion molding process
Special Issue Information
Dear Colleagues,
This Special Issue on food drying will present research on food drying methods (or food preservation through drying techniques) that retain high nutritional value, produce desirable sensory properties, and improve quality characteristics. Research papers describing drying technologies or review articles highlighting recent achievements in the field of food drying are also welcome. This can include dry products from raw materials of plant or animal origin in solid or liquid state, as well as all aspects related to the quality and energy savings of dry products. Dry product quality can include aspects of physical, chemical, physicochemical, and sensory properties. Research on new drying technologies such as primitive hot air drying, freeze drying, ultrasonic, microwave, electric field or vacuum drying conditions, and hybrid processes using them, as well as papers explaining quality improvements in dried products, are also recommended.
This Special Issue on “Electrospray Drying and Freezing Technology in Food Processing” aims to cover recent advances in the development and application of process integration and intensification. Topics include, but are not limited to, methods and/or application in the following areas:
- Electrospray drying;
- Freeze drying;
- Infrared radiation drying;
- Hybrid processes;
- Microwaves drying;
- Electric field drying;
- Vacuum drying;
- Emerging drying technologies;
- Quality characteristics according to drying.
Prof. Dr. Chang Joo Lee
Prof. Dr. Seung Hyun Lee
Prof. Dr. Taiyoung Kang
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
- electrospray drying
- freeze drying
- infrared radiation drying
- hybrid processes
- microwaves drying
- electric field drying
- vacuum drying
- emerging drying technologies
- quality characteristics according to drying
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