Drying agricultural products is a pivotal method in increasing the longevity and safety of food supplies. As a traditional yet evolving technology, drying primarily extends the shelf life of agricultural goods, reducing the likelihood of spoilage from microorganisms such as mold and bacteria. Through removing moisture, dehydration significantly decreases the weight and volume of products, which can lower transportation costs and minimize storage space requirements. Additionally, drying enhances the economic value of certain foods like dried fruits, vegetables, and herbs due to their prolonged shelf life and intensified flavors. However, despite its benefits, the potential of drying technologies has yet to be fully harnessed in optimizing food preservation and quality.

This Research Topic aims to explore the technological advancements in drying techniques that enhance the quality, safety, and sustainability of agricultural products. By investigating novel methods and machinery, the goal is to address key challenges such as the effective removal of moisture while maintaining or even enhancing the nutritional and organoleptic properties of food. Furthermore, understanding the economic impacts and efficiencies of these new technologies remains a crucial focal area.

To gather further insights into effective agricultural product drying, we welcome articles addressing, but not limited to, the following themes:

- Drying methods to preserve food quality,
- Novel drying techniques to protect grains from microorganisms,
- Measurement of post-harvest losses through intelligent systems,
- Design and development of novel machinery and mechanism,
- Spray drying for encapsulation of bioactive compounds,
- Food powders: improvements of bioavailability and half-shelf life,
- Evaluation of drying conditions for organoleptic and nutritional characteristics prevention,
- Development of functional food ingredients from food residues/waste,
- Development of innovative food packaging.

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Frontiers in Food Science and Technology

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