Drying Kinetics and Quality Control in Food Processing, 2nd Edition

Dear Colleagues,

The kinetic characteristics of food during dehydration play an important role in the final product quality, as well as the cost of the operation. The physico-chemical changes that occur during drying are highly related to the drying temperature and time, as well as the food compositions and matrix. The unstable properties of food could be improved under various drying conditions. Previous drying-related research has focused on characterizing the relationship between the moisture content changes and drying conditions, such as the drying temperature and time. The analytical, semi-empirical, and numerical models used to predict the moisture contents during drying have been well developed. However, relatively few studies on the mathematical or empirical analysis of the kinetic characteristics of food during rehydration have been reported. The kinetics characteristics of food are connected to the drying operations and the final quality of the dried food.

This Special Issue on "Drying Kinetics and Quality Control in Food Processing, 2nd Edition" aims to integrate novel advances in the mathematical modeling of the drying operations and kinetic changes in food. The topics include, but are not limited to, the following:

• Integrated (or multidisciplinary) studies on quality changes in food or bioresource product during drying;
• Novel technologies to control food quality during drying;
• The optimization of the quality parameters involved in drying operations;
• Fundamental and applied aspects of drying and dryers;
• Transport phenomena in food- or bio-porous media;
• The design, scale-up, and control of dryers in food or bioproduct processing.

Prof. Dr. Won Byong Yoon
Prof. Dr. Meng-I Kuo (Marie)
Dr. Huai-Wen Yang
Guest Editors

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