Emerging Food-Drying Technologies for Nutritional Quality Preservation and EnergyEfficient Processing: A Review

Abstract

Food drying is an essential preservation operation in the food industry and contributes to the development of shelf-stable ingredients and consumer products. Industrial food-drying technologies, including pretreatments, processing methods, equipment, and quality-control systems, have advanced considerably in recent years. Novel approaches, including microwave assisted drying, ultrasound-assisted drying, high-electric-field drying, heat-pump drying, and refractance-window drying, have demonstrated the potential to improve process efficiency, reduce energy consumption, and preserve both product quality and nutritional value. Despite encouraging laboratory-scale findings, the industrial adoption of many of these technologies remains limited because of high capital costs, scale-up challenges, inconsistent performance data, and limited awareness among commercial operators. This review critically examines the principles, advantages, limitations, energy requirements, quality effects, and industrial applications of emerging food drying technologies. Particular attention is given to hybrid systems, intelligent process control, renewable-energy integration, and the factors that influence commercial implementation. Current evidence indicates that hybrid and sensor-assisted drying systems may offer the most practical route toward more sustainable and quality-oriented food processing. However, further techno-economic assessment, pilot-scale validation, and standardized reporting of energy and quality outcomes are required.

Keywords: Food Drying; Hybrid Drying, Infrared Drying, Vacuum Drying, Food Safety

Citation

Manahil Altaf. Emerging Food-Drying Technologies for Nutritional Quality Preservation and EnergyEfficient Processing: A Review. WebLog J Nutr Food Sci. wjnfs.2026.i0306. https://doi.org/10.5281/zenodo.22646031