The consumption of fruits and vegetables is strongly encouraged in the nutritional recommendations presented in national and international guidelines, which strongly advise the intake of these elements as part of a healthy diet. However, this type of food matrix has a low post-harvest durability, making it necessary to apply techniques that extend its shelf life. Among the methods that can be applied, drying acts as a unitary operation of wide use, presenting low operational cost, ease of handling and wide variation of procedural techniques. However, it still remains a methodology seen as "critical" in the food sector, especially when the maximum focus of efforts is to obtain a material of high quality, nutritional and sensorial. In this context, foam layer drying has gained recognition as an effective and low-cost technique, where foam porosity and higher surface area-volume ratio provide high heat and mass transfer rates, reducing process time and improving the physical-chemical quality of the final product. We provide information capable of elucidating that drying requires a large amount of energy for the operation, and that many studies are still needed in order to optimize the process and guarantee the economic, nutritional and functional viability of the final product.
Keywords: Drying kinetics; foam mat drying; fruits; nutritional composition.