Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, including fruits and vegetables, meat, fish, poultry, and egg, spices and herbs, cereals and pulses, and other edible materials. It also brings chapters on trends and prospects, providing emphasis on the scope for low-cost drying, drying, or heat-sensitive foods. Edited by authors with interdisciplinary backgrounds and strong expertise in the field of food drying, this is a valuable resource to research and industry professionals working in allied fields.

• Presents in-depth coverage of underlying drying mechanisms and commodity-wise applications
• Covers the latest techniques, including the applications of ICT, modeling, etc., with high emphasis on sustainability, focusing on the UN SDGs
• Brings detailed information on the current status of commercialization and upcoming projects under the ‘more popular’ name term refractance window drying