Drying Technologies for Foods: Fundamentals & Applications: Part I

This book is an effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 15 chapterss; the first is dedicated to fundamental principles and basic terminology of drying followed by chapters offering a detailed description of different drying techniques and their applications. The challenge of developing advanced drying techniques for the food industry is followed in line with the demand for enhanced food quality and safety. Therefore, further chapters cover a comprehensive review of the latest developments in different drying technologies and locating the trends in future research and development. These chapters are written in a very easy to read and understandable language containing clear explanation of every concept and aspect of the same which can be used by undergraduate and graduate students as well as by faculty for teaching purposes. Recent literature is also compiled and discussed to assist researchers and scientists for clear understanding of the concepts in greater detail behind different types of drying techniques. The contributors in this book have worked extensively in respective areas of drying technology and their strong experience will greatly benefit the readers.