With the increasing development of the global food supply chain and the growth of international trade, the study of fruit and vegetable drying and high-value intensive processing has become one of the cutting-edge topics in the field of food science. One of the most significant categories of agricultural products in agricultural production is fruits and vegetables. Drying is a crucial food processing technique, as well as a means of food preservation. Nowadays, people are more and more concerned about the quality of products after drying, and the requirements for the drying of agricultural products are becoming more and more stringent. Through the use of advanced technologies and innovative methods, researchers are constantly exploring ways to maximise the retention of nutrients in fruits and vegetables or to elucidate their drying mechanisms. High-value deep processing is to improve quality and efficiency, through the optimisation of the drying process or deep processing and other ways to further improve the added value of fruit and vegetable products. Therefore, drying and high-value deep processing of fruits and vegetables have become an important area of food science research today, attracting more and more attention and input from scholars and industries.

The purpose of this topic is to shed light on the mechanisms involved in the drying and processing of fruits and vegetables as well as how to implement the intensive processing pathway using various pre-treatment technologies, drying technologies, and contemporary novel techniques. This Research Topic aims to contribute to promote the storage and processing of fruits and vegetables, reducing costs and improving quality and efficiency.

This research topic welcomes submissions of the following article types: Brief Research Report, Conceptual Analysis , Data Report, General Commentary, Hypothesis & Theory, Methods, Mini Review, Opinion, Original Research, Perspective, Policy and Practice Reviews, Review, Systematic Review, Technology and Code.

This research topic welcomes manuscripts relevant to processing technology and mechanism research, including but not limited to the following aspects:

● Application of different drying and pre-treatment technologies in fruit and vegetable.
● The drying and desiccation mechanism in microscopic level: the effect of different drying and pretreatment techniques on the microstructure observed by microscopic techniques such as SEM and TEM.
● Optimized drying process, providing a new way for high-quality further-processing.
● Design and flow field simulation modelling of fruit and vegetable dryers.
● Studies related to mathematical modelling of fruit and vegetable drying.
● Research on precision drying. Accurate prediction of drying endpoints through the study of moisture migration during drying by means of intelligent technologies, such as vision or low-field nuclear magnetic resonance (LF-NMR).

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Frontiers in Nutrition

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