Advances in food dehydration / 
edited by Cristina Ratti 
 - Boca Raton :  CRC Press,  c2009 
 - xviii, 467 p. :  ill. ;  25 cm. 
 - Contemporary food engineering .
 - Contemporary food engineering (Unnumbered) .
<br/><br/> Includes bibliographical references and index 
<br/><br/>Dehydration of foods : general concepts / Monica Araya-Farias and Cristina Ratti -- Glass-transition based approach in drying of foods / Bhesh Bhandari and Benu Adhikari -- Application of image analysis in food drying / Maturada Jinorose ... [et al.] -- Dehydration and microstructure / Mohammad Shafiur Rahman -- Convective drying of foods / María Elena Carrín and Guillermo Héctor Crapiste -- Advances in spouted bed drying of foods / S.C.S. Rocha and O.P. Taranto -- Application and development of osmotic dehydration technology in food processing / John Shi and Sophia Jun Xue -- Fundamentals and tendencies in freeze-drying of foods / J.I. Lombraña -- Rehydration and reconstitution of foods / Alejandro Marabi and I. Sam Saguy -- Dehydration processes for nutraceuticals and functional foods / Susan D. St. George and Stefan Cenkowski -- Drying of microorganisms for food applications / Janusz Adamiec -- Dryer modeling / Catherine Bonazzi, Bertrand Broyart, and Francis Courtois -- Nonconventional heating sources during drying / Valérie Orsat and G.S. Vijaya Raghavan -- Energy aspects in food dehydration / Tadeusz Kudra -- Novel food dryers and future perspectives / Cristina Ratti 
<br/><br/><label>ISBN: </label>9781420052527 1420052527 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Drying<br/>Dried food industry