Chapter one: Evolution of drying practices The point of drying foodstuffs The few lessons of and elements of method taken from past experience Today's research
Chapter two: The drying chain: From produce to consumption of dried produced Defining a drying chain Drying chain Advice for consuming dried products
Chapter three: Start by defining the project Presentation of different drying systems Listing the specifications from detailed study of the drying chain Method to appreciate a drying system
Part two Basic notions on drying of foodstuffs
Chapter four: Main principles in drying Principles of foodstuff behaviour The water in the product etc..
Chapter five: Elements of dimensioning a dryer Warning Production rhythm, drying temperature, air flow rate and energy required Produced the required energy
Chapter six: Examples of various types of dryers Dryer data sheets' content Dryer data sheets
Chapter seven: How to conduct a drying activity Upstream stages Down stream stages etc...
Chapter eight: Elements for an economical appraisal of drying projects The point of an economic appraisal Must one wait to have made a technical choice before proceeding to an economic appraisal? etc...
Part three Deeper notions drying
Chapter Nine: Developing some theoretical elements on drying Reading the humid air enthalpy diagram Reading sorption isotherms graphs etc..
Chapter ten: Measuring and controlling the drying process Matter balance sheet Thermal efficiency Instrumentation for controlling the drying process
Chapter eleven: Examples of calculations Appendices