Since its invention in 1872 by Samuel Percy, the spray drying of food products has been
widely used, whether in products consumed by babies in milk formulations, powdered …

A number of recent outbreaks related to pathogens in low‐moisture foods have created
urgency for studies to understand the possible causes and identify potential treatments to …

The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

Water is considered ubiquitous within the shale reservoirs and mainly stored in the
hydrophilic clay minerals. The water distribution characteristics and its effect on pore …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

Knowledge of the sorption properties of foods is of great importance in food dehydration,
especially in the quantitative approach to the prediction of the shelf life of dried foods …

Solar radiation use for drying is one of the oldest applications of solar energy. It was used
since the dawn of mankind mainly for food preservation but also for drying other useful …

Moisture sorption isotherms describe the relationship between moisture content and water
activity in food. This work presents basic concepts related to the sorption thermodynamics of …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Three two-parameter equations and one three-parameter equation were evaluated for
goodness offit of moisture content vs. water activity for 75 sorption isotherms representing …