Arun S. Mujumdar

Drying is of fundamental importance in most sectors of food processing. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described.

This multivolume work covers drying, a key industrial processes  that accounts for about 10–percent of total energy consumption in industry. It guides engineers towards achieving energy savings through such approaches as improved apparatus design, optimization, and heat recovery.

This five–volume handbook provides a comprehensive overview of all important aspects of modern drying technology, including only advanced results.

Drying is very challenging in both theory and experiment because of the multiphase and multiscale nature of the process.

This five–volume handbook provides a comprehensive overview of all important aspects of modern drying technology, including only cutting–edge results.

Volume 2 brings together the key methods used for drying by a variety of industries.