A study concerning dried kiwifruit-based snacks, showed that compared to hot-air drying, freeze drying proves to be more effective in preserving bioactive compounds. Nevertheless, both freeze-drying and hot-air drying methods were effective in producing high-quality snacks that were attractive to consumers. However, due to the high porosity of freeze-dried snacks, they required specific storage conditions to avoid exposure to air [21]. Additionally, by employing a freeze-drying method, dry soups with low water content (2-3%) were successfully obtained. However, the drying process resulted in significant color changes for all soups (tomato Soup, cream; beetroot soup; pumpkin soup, cream; cucumber Soup). For beetroot soups, the redness decreased notably from 39.64 to 21.91, with the freeze-dried beetroot soup displaying the lowest chroma value of 25.98 and the highest total color change of 36.74. Furthermore, the antioxidant activity and total polyphenic content of the soups were reduced after drying, particularly for the cucumber and tomato soups [22]. The freeze-drying method is an effective but relatively expensive preservation method due to its high energy consumption under vacuum conditions and extended drying time [22]. Therefore, other methods have also been explored to obtain good-quality products with lower energy consumption. For example, [PERSON] et al. [4] developed a drying approach that can be effectively utilized in designing, modeling, and optimizing cooling,aeration, and low-temperature drying processes for wheat bulks at an air temperature ranging from 10 to 50 \({}^{\circ}\)C, a relative humidity in the range of 20-60%, and an airflow velocity ranging from 0.15 to 1.00 m/s. By employing this model, researchers can enhance their understanding and optimization of wheat drying processes. However, the nutritional and structural changes that occur in wheat during the extended drying times required for low-temperature drying require further study. [PERSON] et al. [23] investigated the impact of convective and vacuum drying at different temperatures on the bioactive components of kiwiberry. The researchers analyzed dried fruits from Geneva and Weiki cultivars, focusing on the total carotenoid content (TCC), total phenolic content (TPC), and antioxidant activity. The results revealed that the highest total carotenoid content, as well as antioxidant activity, was found in Geneva fruits dried using the vacuum method. The values of TCC ranged from 39.55 to 90.27 ug/g dry matter (d.m. ), and the antioxidant activity, evaluated using DPPH and ABTS assays, ranged from 0.16 to 0.51 mg d.m./mL and from 0.05 to 0.24 mg d.m./mL, respectively. Additionally, the authors stated that the maintenance of phenolic content in kiwiberry fruits was better in the vacuum drying method than using convective drying. Samples dried at 50 \({}^{\circ}\)C using the vacuum method did not significantly differ from fresh material in terms of phenolic content. Interestingly, the shortest drying time was observed for samples dried at 70 \({}^{\circ}\)C, regardless of the drying method employed. However, altering the drying temperature from 80 to 50 \({}^{\circ}\)C did not produce the anticipated advantages in terms of preserving the bioactive components [23]. In the case of the production of _Kurut_, a flavor from Central Asia produced traditionally through the sun-drying of yoghurt, vacuum oven-drying and oven drying techniques at two different temperatures (35 and 45 \({}^{\circ}\)C) were used by [PERSON] [24]. Both vacuum oven drying and oven drying techniques resulted in reduced drying time compared to traditional sun drying. The drying time was reduced from 2 months for traditional sun drying to 2 days for vacuum oven drying and to 8 days for oven drying. Particularly, vacuum-oven drying proved to be four times faster than oven drying in terms of _Kurut_ production.