ABSTRACT
The drying process has been known for centuries. However, there is still a clear desire in the scientifi c community to improve and perfect this unit operation. As times changes, the need for dry foodstuffs is based not only on the extension of their shelf life and better microbiological preservation but also on the development of dry foods and ingredients with added value in terms of nutritional and physicochemical quality. In addition, energy and the environment are important issues that presently worry researchers and the general public worldwide. Cleaner and more energy effi - cient technologies are thus the focal point of current scientifi c challenges. Thus, the most recent research tendencies in dryer developments are for the enhancement of the nutritional quality of dry products, to improve dryer energy effi ciency, and to integrate “greener” technologies into the process.
