Introduction to Dehydration and Drying
Donald G. Mercer, Ph.D., P.Eng., FIAFoST, Department of Food Science, University of Guelph, Ontario, Canada
In his book, Dr. Mercer examines the various aspects involved in the entire drying process from the selection of the proper materials for drying, through the actual drying process, to the storage and handling of the dried product for sale.
Download Part 1 and Part 2 of the book in PDF format below.
Video presentations based on Dr. Mercer’s book: