Drying Technology in Food Processing, in theUnit Operations and Processing Equipment in the Food Industryseries, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of drying unit operations in food industriesStrives to help improve the quality and safety of food products with drying technologyReviews alternatives for drying operations | Drying Technology in Food Processing by Seid Mahdi Jafari, Paperback | Indigo Chapters