This book is an updated reference about the fundamentals, applications, and modeling of sustainable energy-based drying systems in the food industry. It includes the economic assessment, quality control, and safety parameters of the drying techniques. Drying is one of the most important food preservation techniques. Sustainable drying uses little or no fossil fuel input and low-cost technologies. This book reviews the alternative sources of energy for drying fresh produce. It includes relevant case studies from some developing countries. The book is meant for researchers and industry experts in food processing, food engineering, and agriculture.Key Features: Covers the drying technology on a vast array of food types like fruits, vegetables, fish, and meat Highlights the alternative energy sources for drying fresh produce Discusses modeling and simulation approaches Reviews energy and exergy assessment of sustainable drying