Drying Technology in Agriculture and Food Sciences

Equilibrium moisture relations for foods and biomaterials moisture diffusivity in foods - an overview quality changes in food materials hygrothermal properties of grains quality changes during drying of food polymers physical property changes of fruits and vegetables during hot air drying spray and freeze drying of enzymes physical properties and drying rate of alfalfa principles, applications and potential of heat pump drying systems principles and applications of microwave drying innovation in drying technologies.