Drying Technology in Agriculture and Food Sciences
Arun S. Mujumdar (ed.): Department of Mechanical and Production Engineering, The National University of Singapore, Singapore
ISBN 978-1-57808-148-6; 2000; 328 Pages; US $ 89.00      Buy Now


Drying is one of the most cost-effective means of preservation of grains, crops, and foods of all varieties. This technique has been practised since time immemorial. 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: Wladyslaw Kaminski and Tadeusz Kudra
. Moisture Diffusivity in Foods - An Overview: Shyam Sablani et al.
. Quality Changes During of Food Materials: Magdalini Krokida and Zacharias Maroulis
. Hygrothermal Properties of Grains: Janos Beke and A.S. Mujumdar
. Quality Changes During Drying of Food Polymers: Srinivas Achanta and Martin R. Okos
. Physical Property Changes of Fruits and Vegetables During Hot Air Drying: Wijitha Senadeera et al.
. Spray and Freeze Drying of Enzymes: Ana M.R. Pilosof and Mauricio R. Terebiznik
. Physical Properties and Drying Rate of Alfalfa: Rhambo T. Patil and Shahab Sokhansanj
. Principles, Applications, and Potential of Heat Pump Drying Systems: Chua Kian Jon et al.
. Principles and Applications of Microwave Drying: E. Sanga et al.
. Innovation in Drying Technologies: A.S. Mujumdar and M.L. Passos