The water content is generally 70% to 90% in fresh fruits and vegetable, which usually includes free water, immobilized water, and closely combined water. The water content and its distribution in the raw materials of fruit and vegetable may affect the drying process, physicochemical, and sensory characteristics of dry products dried by different drying technologies. There are a lot of drying methods reported, such as natural sun drying, vacuum drying, heat pump drying, forced-air drying, microwave drying, convective drying, freeze-drying, and explosion puffing drying. Nuclear magnetic resonan...