 |
| CONTENTS Equilibrium Moisture Relations for Foods and Biomaterials W. Kaminski and T. Kudra Moisture Diffusivity in Foods - An Overview S. Sablani, S. Rahman and N. Al-Habsi Quality Changes during Drying of Food Materials M. Krokida and Z.B. Maroulis Hygrothermal Properties of Grains J. Beke and A.S. Mujumdar Quality Changes during Drying of Food Polymers S. Achanta and M.R. Okos Physical Property Changes of Fruits and Vegetables during Hot Air Drying W. Senadeera, B. Bhandari, G. Young and B. Wijesinghe Spray and Freeze Drying of Enzymes A.M.R. Pilosof and M.R. Terebiznik Physical Properties and Drying of Alfalfa R.T. Patil and S. Sokhansanj Principles, Applications and Potential of Heat Pump Drying Systems K.J. Chua, A.S. Mujumdar, S.K. Chou, J.C. Ho and M.N.A. Hawlader Principles and Applications of Microwave Drying E. Sanga, A.S. Mujumdar and G.S.V. Raghavan Innovation in Drying Technologies A.S. Mujumdar and M.L. Passos |
|
| Published by Oxford IBH, Delhi, India (2001) Published simultaneously by Science Publishers, USA |
| See and buy it on-line, click here |