To study the influence of particle structure on quality retention of hioproducts during thermal drying, the porous particles formed of albumin and solid carriers were dried in a vibm-fluidized bed dryn at different inlet air temperatures and different initial bulk porosities. Equations to predict temperature and moishrre content of panicles as well as the kinetics of biomass degradation were developed. The particle bulk porosity was incorporated into concentration-dependent moisture diffusivity model to estimate the erect of particle structure on product quality. The analysis of both calculated and experimental results indicates that the more porous structure promotes moisture diffusion, increases drying rate and finally improves the quality retention of bio-products. An extensive literature survey on quality retention issues during thermal drylng has been done.