Convective Drying

As food materials are processed, reducing water activity has become one of the most important steps. Convective drying, one of the older drying procedures used to preserve biological materials, is one of the many accessible drying techniques. Knowledge of heat- and mass-transfer phenomena, which equips researchers with information on the properties of food in an equilibrium state, is one of the key prerequisites in this context. The obstacles, various dryer types, mathematical models including analytical and numerical techniques, and other topics are covered to better comprehend and address the issues associated with convective drying. The chapter also considers the characteristics of convective drying for different quality and structural alterations in food items along with quality attributes changes during drying various types of research conducted by scientists around the world on the enhancement of convective drying performance, and challenges and future perspectives of convective food drying.