When moisture is removed within the solid network of a food product during drying, a pressure unbalance is produced between…
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Scientific experiments are important in research laboratories of universities and also in the engineering laboratories of industries. Experiments in processing…
Osmotic dehydration is relatively slow so acceleration of mass transfer would be advantageous. There are various methods to increase the…
In recent decades significant changes have occurred in the Dutch dietary pattern with regard to several important dietary factors. In…
It was in 1985 that I suggested to Dr. Carl W. Hall, then Editor of Drying Technology – An International…
The energy crisis of the early seventies gave real impetus to recognition of drying as a worthwhile R&D area by…