ABSTRACT
Foods to be dried range from liquid solutions through
dispersions to entire solids and pieces. The generally
complex composition and the variety of drying techniques
necessitate prudence when attempting a generalized treat-
ment. The methods for drying time prediction in literature
are very diverse. A classification can be made according
to the level of detailed description of the transport and
exchange phenomena taking place, as follows: unstructured
methods, characteristic drying curve (CDC), curve-fitting,
structured models with more or less lumping of parameters.
