Cabinet and Bed Dryers

  • Gustavo V. Barbosa-Cánovas
  • Humberto Vega-Mercado
Part of the Dehydration of Foods book series (FSES)


The main purpose of food dehydration is to extend the shelf life of the final product. The process meets this objective by reducing the moisture content of the product to a level that limits microbial growth and chemical reactions. Hot air is used in most drying operations and air dryers have been in use for several years around the world.


Heat Transfer Coefficient Heat Pump Superheated Steam Rotary Dryer Fall Rate Period 
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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Gustavo V. Barbosa-Cánovas
    • 1
  • Humberto Vega-Mercado
    • 2
  1. 1.Washington State UniversityUSA
  2. 2.Merck Sharp & Dohme Ouímica de Puerto RicoUSA

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