As per the World Food Program, about 821 million people are facing acute huger despite the sufficient availability of produced food. This is mainly because of the food wastage resulting from the poor techniques of food preservation as well as due to the existing costly method of food processing. The postharvesting food loss may be minimized by implementing the drying techniques. The established techniques of food drying consume energy on the higher side. As such, many heat recovery alternatives are being developed for reutilization of waste heat, which can greatly benefit the food chain industry. Many equipment (regenerator, recuperator, heat exchanger, etc.) are tested for various manufacturing units. The quality of five different food materials, including fruits and vegetables, is analyzed after drying activity. The quality check, that is, color analysis and the content of vitamin C, was done along with moisture removal rate and all were found to be in line with the industry requirements. The overall assessment indicates the very good potential of systems to reduce the emissions in drying of food materials and certainly it would be a great effort toward the development of energy-efficient technique for food preservation industry. In this chapter, the detailed and comparative discussion of various heat recovery devices are studied.