This book is an effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 15 chapters; the first chapter is dedicated to fundamental principles and basic terminology of drying followed by chapters offering a detailed description of different drying techniques and their applications. The challenge of developing advanced drying techniques for the food industry is followed in line with the demand for enhanced food quality and safety. Therefore, further chapters cover a...