ABSTRACT
CONTENTS 18.1 Introduction ..................................................................................................................................404
18.1.1 Background of Drying ....................................................................................................404 18.1.2 Mode of Preservation......................................................................................................404 18.1.3 State of Water in Foods ..................................................................................................404 18.1.4 End Point of Drying........................................................................................................405 18.1.5 Heating Methods in Drying ............................................................................................405
18.2 Drying Methods............................................................................................................................405 18.3 Thermal Drying ............................................................................................................................405
