Authors: Kamil Kahveci and Ahmet Cihan (Trakya University, Turkey)
Book Description: Drying has been one of the most important techniques used in food preservation for long years. The drying process has to be performed considering energy economy and the quality standards for the product. Therefore, it is of great importance to understand the physical phenomena taking place in the drying processes which is the subject of this book.
Table of Contents: Preface
1. Introduction, pp. 1-8
2. Structure of Food Materials, pp. 9-12
3. Transport Parameters, pp. 13-56
4. Thermodynamic Equilibrium Relationships, pp. 57-60
