Drying is a method to preserve fruits, vegetables and fish by reducing their volume, their weight. Drying involves the application of energy to vaporize and mobilize the moisture content within porous products. During this process, heat and mass transfer occur simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a problem closely related to the development and optimization of new drying techniques. This research work addresses the common drying methods applied to fruits, grains, fish and nutrients in relation to possible options to improve the quality of dried products using different drying techniques or their combination. In general, the drying technique is different for each of the materials studied and specific conditions should be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must ensure a high qu...