This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. It covers drying of different parts and types of of vegetables such as mushrooms and herbs, properties of pigments, nutrients, texture, etc. during drying process and dried products storage, nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying, novel packaging, and computational fluid dynamics.