A large part of fruit and vegetables is consumed in a fresh state. Considering that these are seasonal foods that can be found in fresh form only in certain periods of the year, it is necessary to process fruit and vegetables, thereby stopping microbiological activity and extending shelf life. The oldest form of processing fruit and vegetables is by drying, and dried products represent a large and important group of food products. Drying is the process of removing water from food, resulting in a product that is microbiologically stable, with an extended shelf life and reduced volume and mass, which facilitates storage and packaging. Mechanical processes (pressing, filtering, centrifuging) are technological processes in which moisture is removed without a change of the water’s aggregate state, while processes in which water turns into a gaseous aggregate state due to the heat treatment are called thermal. These processes, which are accompanied by the transfer of heat needed to evaporate water from biological material and the transfer of moisture from biological material to the surrounding environment, are also the oldest forms of food drying, which have largely been retained to this day. In addition to the mentioned, moisture can be removed from the material using sorption characteristics, an electric field, vacuum, low temperatures, various types of radiation, etc. Drying is a complex process with simultaneous transfer of momentum, mass (matter) and heat (energy). The transfer occurs if there is a certain driving force, in the form of pressure differences (for moving fluid through a pipe), temperature differences (for heat transfer) and concentration differences (for mass transfer) (Sander, Unit operations in eco-engineering. In: Thermal separation processes. Script. University of Zagreb, Faculty of Chemical Engineering and Technology, 2011). The drying process takes place as long as there is a driving force and stops at the moment of achieving equilibrium (until the pressure, temperature and concentration are equalized). Drying is defined as the process of converting liquid, solid or semi-solid raw material into a solid product with a significantly lower moisture content (Erbay, Icier, Critical Rev Food Sci Nutr 50(5):441–464. https://doi.org/10.1080/10408390802437063 , 2010). By removing part of the water from biological material, where fruit, vegetables and food in general belong, the product becomes very stable with extended durability and reduced water activity value (aw), i.e., the content of free water available to microorganisms, creating unfavorable conditions for their growth and reproduction, and thus preventing spoilage. In this way, microorganisms are not destroyed, but very unfavorable conditions for their normal functioning are created. This principle of preventing the development of microorganisms is known as xeroanabiosis (gr. ξερό, dry). The process of concentration also belongs to the process of preserving food which is also xeroanabiotic, but with one essential difference compared to the drying process: by concentrating, water is removed at water’s boiling temperatures, while in drying, water is removed at temperatures below the boiling point of water. Drying food materials is further complicated by the fact that during drying, physical, chemical and biochemical transformations can occur, some of which may be desirable, and some undesirable. Undesirable are, above all, those that lead to deformation of the material, degradation and reduction of bioactive substances (antioxidant substances, vitamins, aromatic substances), color reactions and changes in the structure of biological material. There are many types of fruit and vegetable drying, some of which will be described in this chapter: