CONTENTS Equilibrium Moisture Relations for Foods and Biomaterials W. Kaminski and T. Kudra Moisture Diffusivity in Foods - An Overview S. Sablani, S. Rahman and N. Al-Habsi Quality Changes during Drying of Food Materials M. Krokida and Z.B. Maroulis Hygrothermal Properties of Grains J. Beke and A.S. Mujumdar Quality Changes during Drying of Food Polymers S. Achanta and M.R. Okos Physical Property Changes of Fruits and Vegetables during Hot Air Drying W. Senadeera, B. Bhandari, G. Young and B. Wijesinghe Spray and Freeze Drying of Enzymes A.M.R. Pilosof and M.R. Terebizni Physical Properties and Drying of Alfalfa R.T. Patil and S. Sokhansan Principles, Applications and Potential of Heat Pump Drying Systems K.J. Chua, A.S. Mujumdar, S.K. Chou, J.C. Ho and M.N.A. Hawlade Principles and Applications of Microwave Drying E. Sanga, A.S. Mujumdar and G.S.V. Raghava Innovation in Drying Technologies A.S. Mujumdar and M.L. Passos

Published by Oxford IBH, Delhi, India (2001) Published simultaneously by Science Publishers, USA

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