Organoleptic, Nutritional and Safety Aspects of CHD-Dried Products

Abstract

Conductive hydro drying (CHD) is an indirect drying technique that targets food preservation by transmitting heat through conduction, convection, and radiation. The effectiveness of CHD over conventional drying methods can be observed in a significant reduction of drying time, thereby enhancing the nutritional value of foods and preserving the crucial bioactive compounds. CHD has gained significant interest wherein it can render microbiologically safe food products. Increasing consumer trends toward high-quality foods with good organoleptic characteristics can widen the scope of CHD, as its primary focus is to render products of better quality through enhanced drying rates. The following chapter encompasses a detailed discussion on the impact exerted by CHD over the nutritional, sensory properties, and prospects of improving the same. The effect of CHD on microbial safety and its suitability in retaining the cell viability to produce functional foods will also be discussed. © 2025 Elsevier Inc. All rights reserved.