Food Drying and Dewatering

Abstract

Food drying and dewatering raises a growing interest because of increasing requirements in quality, specially in the production of ingredients and additives for food formulation. Heat and mass transfers, as well as mechanical phenomena and reactions kinetics induced by these transfers must be more and more carefully controlled during drying and storage.This chapter relates recent advances in- drying of solids- spray-drying- drum-dryine- superheateded steam drying- osmotice dehydration- hot oil immersion drying