Explore cutting-edge food preservation with “Advanced Drying Technologies for Foods,” authored by A.S. Mujumdar and Hong-Wei Xiao. Published by Taylor & Francis, this essential hardcover delves into the latest advancements in drying science and technology. Discover innovative methods to enhance food quality, extend shelf life, and reduce waste. Ideal for food scientists, engineers, and researchers, this book offers comprehensive insights into optimizing drying processes. Order your copy from The Bookish Owl and stay ahead in the field of food technology. ISBN: 9781138584907.