ABSTRACT
Nomenclature ..................................................................................................... 145 Variables and Abbreviations ................................................................... 145 Greeks ..................................................................................................... 146
References .......................................................................................................... 147
Preserving food and agricultural products via air drying has been utilized worldwide for centuries. At present, there is still increasing demand for high-quality shelf-stable dried food products, especially fruits and vegetables. The design of drying equipment
and the selection of dryer operating conditions for food products must be done on the basis of raw material characteristics, quality requirements for the fi nal dry product, and economic analysis.
