Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.

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Modelling of drying processes without adjustable parameters is still a challenge. As emphasized in several previous works, this might partly be due to the impact of liquid films trapped in corners of the pore space. In this study, we present and analyse a drying experiment with a micromodel, which clearly shows the presence of corner films. In contrast with previous works, however, the corner films do not form a system of interconnected corner films extending over large regions in our micromodel. They rather form isolated capillary rings surrounding the solid blocks of the device, and thus, a quasi-two-dimensional version of liquid bridges often observed in the contact regions between grains in soils and packings of particles. These capillary rings essentially remain confined in the two-phase region. As a result, their impact on drying rate is much smaller than in systems favouring films hydraulically connected over long distances. The capillary liquid ring formation is taken into account in a pore network model of drying leading to satisfactory agreement with the experiment provided that the lateral pinning of liquid phase observed in the experiment is included in the model. Based on this, the model enriches the family of pore network models of drying and can be considered as a step towards the modelling of secondary capillary effects in drying in more complex geometry.tot Total evaporation surface area (m 2 ) A t Cross-sectional area of throats (m 2 ) A r Ring evaporation surface area (m 2 ) h Film height (m) L Lattice spacing (m) L r Ring width (m) L d Network depth (m) M Molar mass (kg kmol −1 ) M Mass flow rate (kg s −1 ) P Total pressure (Pa) P c Capillary pressure (Pa) P l Liquid pressure (Pa) P v Vapour pressure (Pa) P * v Saturation vapour pressure (Pa) P v,∞ Vapour pressure in the bulk air phase (Pa) r t Throat radius (m) r t Mean throat radius (m) r t,d Meniscus radius at ring detachment (m) R Universal gas constant (kJ kmol −1 K −1 ) s BL Boundary layer thickness (m) S Total network saturation (-) t Time (s) T Temperature ( • C) T Mean temperature ( • C) V Volume (m 3 )Greek symbols α Fitting parameter (-) δ Diffusivity (m 2 s −1 ) θContact angle (-) σSurface tension (N m −1 )

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