Drying is one of the most important factors in food preservation and storage. One of the primary reasons for drying agricultural products is to extend their shelf life and remove moisture from the crops to prevent the growth of microorganisms like mold, bacteria, etc. Dehydration reduces the water content in agricultural products resulting in the reduction of weight and volume and it lowers the shipping cost and minimizes the space needed for storage by drying agriculture products. Farmers, producers, and industry can minimize post- harvest losses during spoilage and unfavorable weather conditions. Drying also enhances the value of agricultural products such as dried fruits, vegetables, and herbs: these products have high demand in the market due to their longer shelf life and concentrated flavors. Technology enhancement can play a very important role in drying agricultural products.
Overall, drying agricultural products plays a significant role in food preservation, economic sustainability, and improving food availability and accessibility, particularly in regions with seasonal crop production. It contributes to minimizing food waste and enhancing the overall
food supply chain.
We welcome manuscripts, reviews, and mini-reviews exploring themes including, but not limited to the following:
- 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.
Keywords:
Food Dehydration, Preservation Approaches, Food Drying, Novel drying techniques, Food preservation
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
Drying is one of the most important factors in food preservation and storage. One of the primary reasons for drying agricultural products is to extend their shelf life and remove moisture from the crops to prevent the growth of microorganisms like mold, bacteria, etc. Dehydration reduces the water content in agricultural products resulting in the reduction of weight and volume and it lowers the shipping cost and minimizes the space needed for storage by drying agriculture products. Farmers, producers, and industry can minimize post- harvest losses during spoilage and unfavorable weather conditions. Drying also enhances the value of agricultural products such as dried fruits, vegetables, and herbs: these products have high demand in the market due to their longer shelf life and concentrated flavors. Technology enhancement can play a very important role in drying agricultural products.
Overall, drying agricultural products plays a significant role in food preservation, economic sustainability, and improving food availability and accessibility, particularly in regions with seasonal crop production. It contributes to minimizing food waste and enhancing the overall
food supply chain.
We welcome manuscripts, reviews, and mini-reviews exploring themes including, but not limited to the following:
- 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.
Keywords:
Food Dehydration, Preservation Approaches, Food Drying, Novel drying techniques, Food preservation
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.