A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and s

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sec

Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and e

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consum

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical