The growing consumer preference for nutritious, shelf-stable, and ready-to-eat food products has catalyzed substantial innovation in food processing, with dehydration emerging as a key preservation strategy. Dehydration effectively extends shelf life by reducing water activity while also minimizing product weight and volume, thereby decreasing logistical costs without compromising physicochemical and sensory attributes. The process involves complex heat and mass transfer mechanisms, and its overall efficacy is influenced by factors such as thermal efficiency, operational cost, and the capacity to retain nutritional and structural integrity. While conventional dehydration methods offer specific advantages and limitations, recent advancements highlight the promise of combined (hybrid) dehydration techniques in achieving superior product quality with lower energy input. This chapter critically evaluates both individual and integrated dehydration technologies, emphasizing their merits, limitations, and potential to enhance the quality of dehydrated fruits and vegetables.