Advances in dehydration techniques and development of novel drying methods have in recentyears enabled the preparation of a wide range of dehydrated products and convenience foods from fruits and vegetables meeting the quality, stability and functional requirements coupled with economy. This has been made possible by the sustained experimental studies over the years to understand the theoretical and fundamental aspects of the process and optimisation of the techniques to achieve a favourable combination of cost and quality. This paper reviews and highlights the developments in the dehydration of fruits and vegetables and their products during the last decade covering the oretical aspects and practical applications with major emphasis on techniques that have received the maximum attention.