ABSTRACT
Novel drying technologies have better performance than conventional drying methods. However, there is an urgent need for more research and development to create a technology that is industrially stable, cost-effective, and eco-friendly. There is tremendous scope for drying heat-sensitive liquid or semiliquid food for developing good quality dried products that are unattainable through conventional drying methods. Nowadays, consumers are much conscious regarding the quality and safety of the food. Moreover, more work is needed to develop the continuous pilot-scale design for drying freshly harvested perishable agricultural products. The knowledge of computational fluid dynamics and other advance engineering tools is crucial for developing and implementing these research innovations.
