Advances in Drying

摘要

The removal of water from foods is one of the oldest food technologies. It is used for a number of purposes, among them to preserve, reduce weight, extend storage life, and provide convenience. Two very good books on drying have been published within the past three years: the two-volume second edition of Handbook of Industrial Drying, edited by Arun S. Mujumdar (Marcel Dekker, Inc., New York, 1995), and Dehydration of Foods by Gustavo V. Barbosa-Canovas and Humberto Vega-Mercado (Chapman & Hall, New York, 1996). I spoke to Arun Mujumdar and Gustavo Barbosa-Canovas, as well as Brian Farkas, who reviewed the latter's book in this issue (see p.104), to find out what's being done in the area of food drying and what's new.