| Drying process | | |
| Sun-drying | - Economical- Easy to dry | - High temperature differential- Rewetting- Contamination by animals, wind, or dust- Long drying period |
| Freeze-drying (lyophilization) | - High nutritional value- Conservation of protein quality | - High cost- Lipid oxidation |
| Oven-drying | - Short drying period- High accuracy | - Protein deterioration |
| Heat pump drying | - High energy efficiency in cost- Lower protein deterioration than that with oven-drying | - High cost and difficult to install- Low efficiency under cold conditions |
| Solar-assisted drying | - More hygienic than sun-drying- Improved drying efficiency when combined with other methods- Easy to dry- Saving energy | - Microbial hazard- Additional cost- Relatively humidity under 60%- Climate conditions affect drying efficiency |
| Infrared radiation | - Uniform heating- High heat transfer rate- High cost-efficiency | - Distance control |
| Microwave | - Rapid drying speed- Easy to control drying conditions | - Non-uniform drying- Low penetration depth- Damage in texture |
| Modified atmosphere drying | - Browning reaction or any oxidation could be prevented | - Requirement of the replacement of oxygen with nitrogen or carbon dioxide |
| Superheated steam | - Low explosion hazard- Protection from oxidation- Microbial safety- Constant drying rate | - High operating pressure needed for high drying rate- Low drying rate with large equipment |
| Impinging steam | - High drying rate in thin products- Uniform drying | - Less uniform texture |
| Contact sorption | - Easy way to assist | - Food safety of absorbents- Requirement of another drying process to dry absorbents |
| Pulsed electric field | - Microbial safety- Prevent nutrients- Short treatment time | - High initial cost- No effects on spores or enzymes- Only suitable for liquid- Low energy efficiency |
| Osmotic dehydration | - Improvement of quality and prevention of quality deterioration- Low energy cost- Flavor retention- Reduces enzymatic browning reaction | - Increase in saltiness or sweetness- Decrease in acidity |
| Fluid bed | - High drying rate- High thermal efficiency- Low maintenance cost- Reduced contact time- Easy to control | - High energy consumption- Non-uniform quality- Agglomeration of flour- Flammable |