ABSTRACT
Conventional drying technologies are now used on a commercial scale for drying numerous food products; however, there are several limitations that are addressed by some recently developed drying techniques. This chapter is aimed at a concise but critical overview of selected novel drying technologies used for foods, which are not covered elsewhere in this book. They include CO2/supercritical CO2 drying, reactance window drying, foam mat drying, spray freeze drying, and heat pump drying. The merits and limitations of these technologies relative to conventional ones are discussed along with the suggestions for future research and development needs. Preliminary thoughts are presented on the cost-effectiveness and market penetration potential along with suggested applications. Not all novel concepts may have a significant market potential.
