- 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.

Index Terms- food drying, food safety, hybrid drying, infrared drying, vacuum drying