Novel Aspects of Formation of Food Structure during Drying

The acceptance of processed or minimally processed food products by consumers is highly dependent on several quality and nutritional attributes as well as their organoleptic characteristics. Shelf-life is an additional factor that influences consumer behavior. Moreover, consumers now demand high-value food products that are healthier and have high nutritional value. The quality, nutrition level, and perception of processed foods is governed, among other attributes, by the structure of the dried product. Hence, examination of the structure of dried foods is of significant importance. Dehydration methods have a great impact on the structural properties of most food products. The effect of various dehydration methods on shrinkage and porosity of dried foods is discussed in this article following a comprehensive review of the available literature. Novel drying processes and combination of various conventional drying methods are discussed with regard to their expected impact on food structure. Finally, aspects of food formulation during diverse drying processes and recommendations for future research are presented.