ABSTRACT
Drying has been one of the single most important unit operations in food processing; it typically determines the nal quality and production cost. Usually 10% of the total energy required in the food processing industry goes into drying (Li et al. 2006); hence any improvement in energy-efcient drying could drastically reduce the total cost associated with processing. Traditionally conductive, convective, and radiation modes of heat transfer are used in different drying situations. These drying techniques provide simple yet more powerful drying methods. They reign supreme when the reduction of food spoilage is of primary importance over overall nutritional quality of
4.1 Introduction ............................................................................................................................ 35 4.2 High-Voltage Electric Field (HVEF) Processing ...................................................................36
