Dehydration of foods -- Glass transition based approach in drying of foods -- Application of image analysis in food drying -- Dehydration and microstructure -- Convective drying of foods -- Advances in spouted bed drying of foods -- Osmotic dehydration technology in food processing application and development -- Foods freeze-drying -- Rehydration and reconstitution of foods -- Dehydration processes for nutraceuticals and functional foods -- Drying of microorganisms for food applications -- Dryer modelling -- Non-conventional heating sources during drying -- Energy aspects in food dehydration -- Novel food dryers and future perspectives.