ABSTRACT
The transport of water in food materials is of fundamental importance to several food processing operations, as well as to various physical, chemical and microbiological changes of food products.
Water transport within the food material is the main rate-controlling mechanism in drying operations (Keey, 1972), and various techniques have been developed to increase the drying rate, resulting in reduction of the cost of drying, and improvement of food quality. Water transport to and from food products during storage is important in controlling food preservation and food quality.
