Engineering Properties and Drying Kinetics of Food Materials

The knowledge of drying of foods is very useful in food product development but the obvious gap between conspectuses of drying theory and its practical application calls for concern because many students who studied food science and technology find it difficult to apply theoretical knowledge to develop food product and drying equipment. This is the focus of this book, it explains step by step moisture diffusion pathways and those factors that influence drying. Hence, students and researchers will find the book useful to equip them professionally.