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This chapter briefly focuses on the drying of wet bioproducts with particular reference to fruits, vegetables and grains. Different related topics in terms of drying foundations, dryer selection, product quality, energy savings, energy sources, energy efficiency, energy recovery, operating safety, environmental impact, and advanced drying techniques are presented and discussed. The study confirm drying as a highly energy-consuming process, one of the major source of pollutant emissions, and one dehydration technique that strongly affect product quality under different aspects such as color, flavor, appearance, aroma, losses of nutrients and vitamins, and many others physical, chemical, structural, and nutritional quality parameters. |
