Undoubtedly, rapid population growth has sharply increased global food demand. Although the green revolution, accompanied by food industrialization practices, helped a lot in meeting this demand, the food gap is still huge. Regardless of COVID-19, due to that 14% of the world’s food is lost before even reaching the market, and thus the food insecurity prevalence by rate (9.7%), where the food losses are valued at $400 billion annually according to FAO. In the face of such issues related to food insecurity and food losses, drying technology since its inception has been known as the most common operation in food processing and preservation. However, the excessive use of the drying process and exposure to heat for long periods led to a severe deterioration in the physicochemical quality characteristics of these products. At the same time, growing attention on human health through monitoring the quality and safety of food to avoid chronic diseases led to increasing awareness of the consumer to obtaining products with high nutritional value. Therefore, there has been a great and rapid evolution in drying technology to preserve food with high quality. Hence, this chapter aims to shed light on the drying technology evolution in food processing and preservation as one of the most important post-harvest treatments in the agriculture field
