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However, conventional convective drying techniques are often energy\u2010intensive and lead to undesirable changes such as texture degradation, loss of bioactive compounds, and reduced product quality, thereby raising concerns regarding their sustainability and efficiency. In response, recent advancements have focused on the development of innovative drying technologies that offer energy\u2010efficient, rapid, and quality\u2010preserving alternatives. This review comprehensively examines next\u2010generation drying methods, including microwave\u2010, ultrasound\u2010, infrared\u2010, and osmotic\u2010assisted techniques, as well as hybrid and precision drying systems designed to improve drying kinetics and product quality while reducing energy inputs. The integration of smart technologies, such as sensors, Internet of Things (IoT), artificial intelligence (AI), and digital twin frameworks, is also discussed, with an emphasis on their role in enabling real\u2010time monitoring, predictive modeling, and adaptive control of drying processes. These innovations not only enhance process efficiency and product consistency but also align with broader sustainability goals by minimizing energy consumption and reducing food waste. Furthermore, the review critically addresses the current challenges impeding large\u2010scale adoption, including issues related to cost, scalability, and uniformity of drying. By synthesizing technological innovations, sustainability considerations, and industrial applicability, this review provides a valuable resource for researchers, engineers, and food industry stakeholders, offering a strategic direction toward the implementation of smart, high\u2010performance drying systems that support resilient and sustainable food systems.<\/jats:p>","DOI":"10.1111\/1541-4337.70269","type":"journal-article","created":{"date-parts":[[2025,9,9]],"date-time":"2025-09-09T08:30:55Z","timestamp":1757406655000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["Next\u2010Generation Food Drying: Specialized and Smart Approaches to Boost Efficiency and Quality"],"prefix":"10.1111","volume":"24","author":[{"given":"Shubham Subrot","family":"Panigrahi","sequence":"first","affiliation":[{"name":"University of South Australia Adelaide South Australia Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8941-5445","authenticated-orcid":false,"given":"Gayatri","family":"Mishra","sequence":"additional","affiliation":[{"name":"Agricultural and Food Engineering Department IIT Kharagpur  Kharagpur West Bengal India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vivek","family":"Kumar","sequence":"additional","affiliation":[{"name":"Ghani Khan Choudhury Institute of Engineering &amp; Technology  Malda West Bengal India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chirasmita","family":"Panigrahi","sequence":"additional","affiliation":[{"name":"Indian Institute of Technology Madras  Chennai Tamil Nadu India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gurveer","family":"Kaur","sequence":"additional","affiliation":[{"name":"Punjab Agricultural University  Ludhiana Punjab India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anas Ejaz Yasmeen","family":"Shaikh","sequence":"additional","affiliation":[{"name":"Agricultural and Food Engineering Department IIT Kharagpur  Kharagpur West Bengal India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-5342-2943","authenticated-orcid":false,"given":"Sitesh","family":"Kumar","sequence":"additional","affiliation":[{"name":"Agricultural and Food Engineering Department IIT Kharagpur  Kharagpur West Bengal India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Brajesh Kumar","family":"Panda","sequence":"additional","affiliation":[{"name":"Agricultural and Food Engineering Department IIT Kharagpur  Kharagpur West Bengal India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tapasya","family":"Kumari","sequence":"additional","affiliation":[{"name":"Department of Life Science (Food Science and Technology Division) GITAM University  Visakhapatnam Andhra Pradesh India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,9,9]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10051006"},{"issue":"2","key":"e_1_2_12_3_1","first-page":"00","article-title":"Drying of Carrot Slices Using Fluidized Bed Dryer and Microwave\u2010Assisted Fluidized Bed Dryer","volume":"7","author":"Abdullah A. 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