Conductive Hydro Drying of Foods 1st Edition

Gripping and practical, Conductive Hydro Drying of Foods 1st Edition by C. Anandharamakrishnan, Jeyan Arthur Moses, and K S Yoha presents a modern, science-driven approach to dehydration that promises higher quality, faster throughput, and lower energy use for food processors and researchers.

This authoritative guide opens with clear explanations of the principles behind conductive hydro drying and moves quickly into real-world applications. Readers will find accessible discussions of heat and mass transfer, process parameters, equipment design, product quality and safety, and the latest advances in modeling and scale-up. Practical examples show how conductive hydro drying can preserve texture, color, and nutrients in fruits, vegetables, dairy and specialty Books while improving shelf life and production efficiency.

Perfect for food scientists, process engineers, R&D teams and advanced students, this book bridges theory and practice. It highlights operational best practices, troubleshooting tips, and comparative analyses versus conventional drying methods—making it particularly valuable for professionals in India, Southeast Asia and global food markets seeking sustainable, cost-effective solutions.

If you want to stay at the forefront of food dehydration technology, streamline production, and deliver better Books to market, this is the reference you need. Order your copy of Conductive Hydro Drying of Foods 1st Edition today and equip your team with the knowledge to transform drying processes and enhance product performance.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.