ABSTRACT
For an extensive discussion of various aspects of food
dehydration systems, the reader can look into several valu-
able reference books.[1-4]
The successful design of a food dehydration system
must take into consideration feed and product characteris-
tics in order to define desirable properties of the drying
environment (dryer type, operating conditions). On the
feed side, it is very important to know its water binding
characteristics, which are adequately described by its
moisture isotherm. We also need to know its structural
characteristics and all possible mechanisms of heat and
mass (water) transfer both inside and outside the product.
Water Binding Properties
