Recent advances in drying of biomaterials for superior quality bioproducts

In drying, the removal of moisture prevents the growth and reproduction of decay‐causing microorganisms and minimizes many of the moisture‐driven deterioration reactions, targeting the retention the functional quality of bioproducts. Several types of dryers and drying methods, each best suited for a particular situation, are commercially used to remove moisture from a wide variety of biological products including fruits and vegetables. This paper will present these methods along with the most recent developments in drying research and the resulting quality of the products. Industry must ensure that there are governing guidelines during drying to ensure the nutritional and functional activities of dried biological materials.