Food drying technologies and their contributions to the UN 2030 agenda for sustainable development

This review provides a critical and integrative synthesis of how food drying technologies contribute to the United Nations 2030 sustainable development goals (SDGs). Covering both conventional methods (sun, convective, freeze-drying, spray drying) and emerging approaches (microwave, infrared, ultrasound, cold plasma, and hybrid systems), the analysis highlights their role in food preservation, energy efficiency, and waste valorization. Beyond technical advances, drying also supports sustainable agriculture, food security, circular economy practices, gender equality, and rural development. Evidence shows that solar and biomass-based systems enhance food availability in vulnerable regions, while advanced methods improve nutritional retention and energy savings. However, barriers such as high initial costs, lack of technical training, and limited policy support hinder broader adoption, especially in low-income settings. By critically connecting technological, economic, social, and environmental dimensions, this review underscores the strategic role of drying technologies in achieving SDGs 1, 2, 3, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 and 17. It also points to the need for interdisciplinary research and public policies that integrate innovation, sustainability, and inclusiveness, thereby accelerating the contribution of drying technologies to the 2030 agenda