Drying technology in agriculture and food sciences

Drying is one of the most cost-effective means of preservation of grains, crops, and foods of all varieties. Much has been accomplished in the past two decades in understanding and development in drying technologies for foods and agro-products. This book is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.

Equilibrium moisture relations for foods and biomaterials. Moisture diffusivity in food. Quality changes during of 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.