Drying Technologies for Foods: Fundamentals & Applications: Part I

This book aims to provide, in a structured and systematic manner, the fundamental knowledge necessary for selecting and designing suitable drying systems. The book is comprised of 15 chapters, with the first chapter focusing on the fundamental principles and basic terminology of drying, followed by chapters that offer a comprehensive description of various drying techniques and their practical applications.

The development of advanced drying techniques for the food industry is driven by the increasing demand for enhanced food quality and safety. Subsequent chapters provide a thorough review of the latest advancements in various drying technologies, as well as an analysis of emerging trends in future research and development.

The language used in these chapters is clear and concise, making it accessible to both undergraduate and graduate students, as well as faculty members who are teaching the subject. The book also includes a compilation of recent literature to aid researchers and scientists in gaining a deeper understanding of the underlying concepts behind different types of drying techniques.

The contributors to this book have extensive experience in their respective fields of drying technology, and their expertise will undoubtedly benefit readers.