Drying Technologies for Foods: Part I

This book has been written with the aim of presenting the fundamental knowledge required for the selection and technical design of appropriate drying systems in a systematic and progressive manner. The book consists of 15 chapters, with the first chapter dedicated to the fundamental principles and basic terminology of drying. Following chapters provide a detailed description of different drying techniques and their applications. The development of advanced drying techniques for the food industry is a challenge that must be met in order to meet the demand for enhanced food quality and safety. Subsequent chapters offer a comprehensive review of the latest developments in various drying technologies, as well as an analysis of current trends and future research and development directions. The language used in the chapters is clear and easy to understand, making it suitable for undergraduate and graduate students, as well as for faculty members who are teaching related subjects. The book also includes a compilation and discussion of recent literature, which will be of great assistance to researchers and scientists who wish to gain a deeper understanding of the concepts behind different types of drying techniques. The contributors to this book have extensive experience in their respective areas of drying technology, and their expertise is sure to benefit readers.