E Book – Introduction to Dehydration and Drying

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Introduction to Dehydration and Drying

Donald G. Mercer, Ph.D., P.Eng., FIAFoST, Department of Food Science, University of Guelph, Ontario, Canada

In his book, Dr. Mercer examines the various aspects involved in the entire drying process from the selection of the proper materials for drying, through the actual drying process, to the storage and handling of the dried product for sale.

Download Part 1 and Part 2 of the book in PDF format below. 

Video presentations based on Dr. Mercer’s book:

  1. Reasons for Drying
  2. Factors Influencing Quality 
  3. Preparing Materials for Drying
  4. Blanching
  5. Types of Dryers
  6. Wet and Dry Basis Moistures
  7. Basic Calculations
  8. Sample Drying Calculations
  9. Factors Influencing Drying
  10. Conducting a Drying Run
  11. Mathematical Modelling
Related documents: 
AttachmentSize
PDF icon Drying Part 16.67 MB
PDF icon Drying Part 27.72 MB