 Freeze drying, or 

lyophilization: In this method, the solution is frozen prior to

drying and the solvent is then sublimed (that is, converted to the gas phase
directly from the solid phase), below the melting point of the solvent. Freeze
drying is often carried out under reduced pressure (using a vacuum pump) to
allow drying to proceed at a reasonable rate. This process avoids collapse of the
solid structure, leading to a low-density, highly porous product that can quickly
reabsorb the solvent when needed. This method was first used industrially to
produce dehydrated vaccines, and to bring dehydrated blood to assist war
casualties. Currently, freeze drying is increasingly used to preserve some foods,
such as for backpackers traveling to remote areas. It is regarded as the best
method for preserving the quality and biological activity of proteins, vitamins,
and other bioactive compounds.

 Supercritical drying (superheated steam drying): This method involves steam-

drying of products containing water. Strange as it may seem, drying is possible
using steam because the water in the product is boiled off and combined with
the drying medium, increasing its flow. This method is usually employed in a
closed circuit and allows a proportion of latent heat to be recovered by
recompression, a feature that is not available with conventional air drying, for
instance. This approach may have potential for drying foods, if carried out at
reduced pressure, to lower the boiling point.

 Dielectric drying: In this approach, microwaves (radio frequency waves) are

absorbed by the material being dried. It is currently the focus of intense research.
It may be used to assist with air drying or vacuum drying.