Dr. Dipali Saxena is an accomplished Assistant Professor with over a decade of academic and research experience in Food Science and Technology. She earned her Ph.D. in Food Technology from Jiwaji University, Gwalior India, specializing in Nutraceuticals and Functional Foods, and graduated as the University Topper and Gold Medalist in M.Sc. Food Technology. Currently, she serves as Assistant Professor in the Department of Food Nutrition at Shri Vaishnav Institute of Home Science, under Shri Vaishnav Vidyapeeth Vishwavidyalaya, Indore. A passionate educator and researcher, Dr. Saxena mentors Ph.D. and M.Sc. scholars and has designed vocational and elective courses in alignment with India’s National Education Policy 2020. Dr. Saxena has authored over 45 research publications in national and international journals and conferences. Dr. Saxena continues to contribute to advancing food technology education and sustainable food innovation through her research on non-thermal preservation, functional foods, and nutraceuticals.A. K. Haghi is a retired professor and is currently a research associate at the University of Coimbra, Portugal. Professor Haghi holds a B.Sc. in urban and environmental engineering from the University of North Carolina (USA) and holds two M.Sc. degrees, one in mechanical engineering from North Carolina State University (USA) and the other in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne (France). He was awarded a Ph.D. in engineering sciences at Université de Franche-Comté (France). He has written, co-written, edited, or co-edited more than 1000 publications, including books, book chapters, and papers in refereed journals with over 4300 citations and an h-index of 35, according to the Google Scholar database.

• 1 Introduction to Superheated Steam Drying Technology 2 Principles of Superheated Steam Drying 3 Elements of Superheated Steam Drying Technology 4 Application of Superheated Steam Drying (SSD) Technology 5 Hybrid Drying Technologies: Integration of Superheated Steam (SHS) with Microwave, Infrared, and Vacuum Systems 6 Automation, IoT, and Smart Control in SHS Drying 7 Policy Framework, Institutional Support, and Future Perspectives for Sustainable SHS Drying

Dr. Dipali Saxena is an accomplished Assistant Professor with over a decade of academic and research experience in Food Science and Technology. She earned her Ph.D. in Food Technology from Jiwaji University, Gwalior India, specializing in Nutraceuticals and Functional Foods, and graduated as the University Topper and Gold Medalist in M.Sc. Food Technology. Currently, she serves as Assistant Professor in the Department of Food Nutrition at Shri Vaishnav Institute of Home Science, under Shri Vaishnav Vidyapeeth Vishwavidyalaya, Indore. A passionate educator and researcher, Dr. Saxena mentors Ph.D. and M.Sc. scholars and has designed vocational and elective courses in alignment with India’s National Education Policy 2020. Dr. Saxena has authored over 45 research publications in national and international journals and conferences. Dr. Saxena continues to contribute to advancing food technology education and sustainable food innovation through her research on non-thermal preservation, functional foods, and nutraceuticals.A. K. Haghi is a retired professor and is currently a research associate at the University of Coimbra, Portugal. Professor Haghi holds a B.Sc. in urban and environmental engineering from the University of North Carolina (USA) and holds two M.Sc. degrees, one in mechanical engineering from North Carolina State University (USA) and the other in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne (France). He was awarded a Ph.D. in engineering sciences at Université de Franche-Comté (France). He has written, co-written, edited, or co-edited more than 1000 publications, including books, book chapters, and papers in refereed journals with over 4300 citations and an h-index of 35, according to the Google Scholar database.

• 1 Introduction to Superheated Steam Drying Technology 2 Principles of Superheated Steam Drying 3 Elements of Superheated Steam Drying Technology 4 Application of Superheated Steam Drying (SSD) Technology 5 Hybrid Drying Technologies: Integration of Superheated Steam (SHS) with Microwave, Infrared, and Vacuum Systems 6 Automation, IoT, and Smart Control in SHS Drying 7 Policy Framework, Institutional Support, and Future Perspectives for Sustainable SHS Drying

Dr. Dipali Saxena is an accomplished Assistant Professor with over a decade of academic and research experience in Food Science and Technology. She earned her Ph.D. in Food Technology from Jiwaji University, Gwalior India, specializing in Nutraceuticals and Functional Foods, and graduated as the University Topper and Gold Medalist in M.Sc. Food Technology. Currently, she serves as Assistant Professor in the Department of Food Nutrition at Shri Vaishnav Institute of Home Science, under Shri Vaishnav Vidyapeeth Vishwavidyalaya, Indore. A passionate educator and researcher, Dr. Saxena mentors Ph.D. and M.Sc. scholars and has designed vocational and elective courses in alignment with India’s National Education Policy 2020. Dr. Saxena has authored over 45 research publications in national and international journals and conferences. Dr. Saxena continues to contribute to advancing food technology education and sustainable food innovation through her research on non-thermal preservation, functional foods, and nutraceuticals.A. K. Haghi is a retired professor and is currently a research associate at the University of Coimbra, Portugal. Professor Haghi holds a B.Sc. in urban and environmental engineering from the University of North Carolina (USA) and holds two M.Sc. degrees, one in mechanical engineering from North Carolina State University (USA) and the other in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne (France). He was awarded a Ph.D. in engineering sciences at Université de Franche-Comté (France). He has written, co-written, edited, or co-edited more than 1000 publications, including books, book chapters, and papers in refereed journals with over 4300 citations and an h-index of 35, according to the Google Scholar database.

• 1 Introduction to Superheated Steam Drying Technology 2 Principles of Superheated Steam Drying 3 Elements of Superheated Steam Drying Technology 4 Application of Superheated Steam Drying (SSD) Technology 5 Hybrid Drying Technologies: Integration of Superheated Steam (SHS) with Microwave, Infrared, and Vacuum Systems 6 Automation, IoT, and Smart Control in SHS Drying 7 Policy Framework, Institutional Support, and Future Perspectives for Sustainable SHS Drying