Abstract
The growing global demand for food has required innovations in the techniques of processing and conservation of food raw materials. An alternative to expand food availability is to apply technologies aimed at preserving and increasing the durability of materials, in addition to significantly reducing waste. Currently, the food industry has stood out with the application of drying techniques for better conservation and marketing. This review presents studies carried out in the last decade on developments in new drying technologies, the improvement of techniques and their advantages and disadvantages. Thus, the aim is to show the relevance of this food processing technique and its advances regarding the techniques applied in food, given the complexity of the composition of food raw materials.
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