Drying Technology in Agriculture and Food Sciences

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Arun S. Mujumdar
Science Publishers, 2000 - Technology & Engineering - 313 pages
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.

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Contents

Determination of SorptionDesorption Isotherms
6
Prediction of Sorption Isotherms
12
Effect of Temperature on Sorption Isotherms
20
Copyright

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