This cluster of papers focuses on the drying and dehydration processes of various food products, including fruits, vegetables, and herbs. It covers topics such as kinetics of drying, modeling of drying processes, use of microwave and solar energy for drying, quality changes during drying, and the application of ultrasound as a pre-treatment. The papers also discuss the impact of different drying methods on the color, texture, antioxidant properties, and overall quality of the dried food products.