Drying of foods, vegetables and fruits. Vol. 1

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This first volume is dedicated to fundamentals of drying foods, vegetables and fruits. It starts with basic discussion of relevant principles, terminologies and introduction to advances in drying of food products followed by a chapter on hygrothermal data for various foods, vegetables and fruits. This is followed by a comprehensive discussion on selection and classification of dryers for food products, then on osmotic pretreatments, quality and safety in food drying, energy optimization and use of renewable sources of energy for drying of foods.