Drying is a fundamental step in the manufacture of many foods. Although its primary function is to remove appropriate quantities of moisture, it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryer available to the industry are given and factors affecting the operation, control and selection of dryers are described.