Food Dehydration Volume 1 Principles Author:W.B. Van Arsdel Introduction, — 2. Properties of Water, Water Vapor and air — 3.Phenomena of heat and mass transfer — 4. Characteristics of food substances related to drying behavior — 5. Drying phenomena — 6. Factors influencing rate of drying under constant external conditions. — 7. Applying data on drying rate factors to estimation of drying time — 8. Theoretical t... more »unnel drying characteristics
9. Some theoretical characteristics of other types of drying
Appendix A Symbols and Units
Appendix B Moisture Determination in Dehydrated foods