Preservation of food is crucial for preventing spoilage, ensuring availability, maintaining nutritional properties and creating value-added products. Various drying methods are employed to extend the shelf life of food products. These methods can be categorized into natural and artificial drying techniques. Natural drying, such as sun drying and shade drying, utilizes solar energy but is dependent on weather conditions and may result in lower-quality products. Artificial drying methods, including fluidized bed drying, solar drying with controlled radiative heat, spray drying, microwave drying, vacuum drying, freeze drying, and infrared drying, offer faster drying rates, improved efficiency, and better product quality. Proper pre-treatment techniques, such as blanching, ultrasonic pre-treatment, freezing and osmotic dehydration, can enhance drying efficiency and preserve the quality of the dried products. Overall, understanding and utilizing the different drying methods and pre-treatment techniques are essential for achieving efficient and high-quality food preservation.