Advances in food dehydration Dehydration of foods : general concepts Monica Araya Farias and Cristina Ratti Glass transition based approach in drying of foods Bhesh Bhandari and Benu Adhikari Application of image analysis in food drying Maturada Jinorose ... [et al.] Dehydration and microstructure Mohammad Shafiur Rahman Convective drying of foods María Elena Carrín and Guillermo Héctor Crapiste Advances in spouted bed drying of foods S.C.S. Rocha and O.P. Taranto Application and development of osmotic dehydration technology in food processing John Shi and Sophia Jun Xue Fundamentals and tendencies in freeze drying of foods J.I. Lombraña Rehydration and reconstitution of foods Alejandro Marabi and I. Sam Saguy Dehydration processes for nutraceuticals and functional foods Susan D. St. George and Stefan Cenkowski Drying of microorganisms for food applications Janusz Adamiec Dryer modeling Catherine Bonazzi Bertrand Broyart and Francis Courtois Nonconventional heating sources during drying Valérie Orsat and G.S. Vijaya Raghavan Energy aspects in food dehydration Tadeusz Kudra Novel food dryers and future perspectives Cristina Ratti