InhaltsangabePreface. Xiao Dong Chen and Arun Mujumdar. Images of foods and dried products. Xiao Dong Chen. 1. Food drying fundamentals. Xiao Dong Chen. 2. Water activity of foods. Bhesh Bhandari and Benu P. Adhikari. 3. Food biological changes during drying processes. Xiao Dong Chen and Kamlesh C. Patel. 4. Spray drying of liquid foods. Bhesh Bhandari, Kamlesh C Patel, Xiao Dong Chen. 5. Lowpressure superheated steam drying of food products. Sakamon Devahastin and Peamsuk Suvarnakuta. 6. Heatpump aided drying. Raisul Islam and Arun Mujumdar. 7. Freeze and vacuum drying of foods. Cristina Ratti. 8. Postdrying aspects for meat and horticultural products. Mohammad Shafiur Rahman. 9. Food dryer process control. Brent R. Young. 10. Fire and explosion protection in food dryers. Xiao Dong Chen

Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Victoria, Australia Member, Editorial Board of: International Journal of Food Properties; Journal of Food Process Engineering; Journal of Engineering Science & Technology; Drying Technology; Founding Editor, International Journal of Food Engineering. Professor Arun Mujumdar, National University of Singapore, Singapore Member, Editorial Board of 5 international journals. Editor of and contributor to numerous food technology book titles over 20 years.