Regarding quality attributes, vacuum oven drying demonstrated better maintenance of titratable acidity, color attributes, and lower hydroxymethyl furfural (HMF) values compared to the oven drying technique. [PERSON] et al. [25] studied the impact of convective drying at different temperatures (50, 60, and 70 \({}^{\circ}\)C) and infrared power levels (250, 500, and 750 W) on the drying kinetics, specific energy consumption, quality, and bioactive compound contents in treebinth fruit. They also used various pretreatment methods before the drying process, such as ultrasound, blanching, and microwave. Compared to convective drying, infrared drying proved to be more efficient in reducing both the drying time and energy consumption. Higher infrared powers and air temperatures speed up the drying process, leading to lower energy consumption, higher energy efficiency, and enhanced moisture diffusion. Furthermore, the various proposed pretreatment methods significantly reduced drying time and energy consumption while increasing energy efficiency, bioactive compound contents, and the overall quality of the dried samples. Among the different pretreatments utilized, microwave pretreatment yielded the best results in terms of drying time, specific energy consumption, and energy efficiency. On the other hand, US pretreatment proved most effective in preserving the bioactive compounds and the overall appearance of the treebinth fruit. Overall, this study demonstrates the potential benefits of infrared drying and the positive impact of pretreatment methods in improving the drying process, energy efficiency, bioactive compound contents, and the quality of dried treebinth fruit samples [25]. However, [PERSON] et al. [26] stated that the infrared drying of avocado pulp at high temperatures (80 \({}^{\circ}\)C) or for extended periods could adversely affect the quality of the dried products. However, the use maltodextrin coating proved beneficial in mitigating changes during the infrared drying of avocado pulp. The highest quality of dried avocado pulp powder was achieved when subjected to infrared drying with 9% maltodextrin at 70 \({}^{\circ}\)C. These conditions resulted in exceptional retention levels of total polyphenols (95.1%),total chlorophylls (95.2%), and antioxidant activity (94.4%). Furthermore, the short drying time of 35-55 min minimized lipid oxidation, leading to the absence of peroxide compounds in all samples. Overall, the study demonstrates the importance of optimizing the infrared drying process parameters, including maltodextrin level and temperature, to produce high-quality avocado pulp powder with enhanced nutritional properties and stability. [PERSON] et al. [27] studied the effect of the combination of a microwave with hot-air drying (HAD-MW) of raw potato at temperatures below spontaneous evaporation in order to analyze the mechanisms involved in water transport and to optimize the microwave power level. The following conditions were selected: an air temperature of 40 \({}^{\circ}\)C, an air velocity of 1.5 m/s and microwave energies of 0, 4 and 6 W/g. The authors reported that it was possible to apply infrared thermography (FTIR) to measure the surface temperature during HAD-MW drying. Furthermore, they reported that when hot air drying with microwaves is carried out below the temperature of spontaneous evaporation and the characteristic dimension of the sample is less than the microwave penetration depth, convection heating is mostly transformed into surface water evaporation, whereas microwave energy mostly causes an increase in the internal temperature due to the increase in the internal energy. In the case of reducing drying time and improving product quality, different combinations of methods can be used [28]. For example, the pretreatment of plant tissue with ethanol together with ultrasound technology is another promising potential for application before the drying process [28]. This combination of treatments can reduce drying time and lower energy consumption, preserving the quality of the product.