Abstract
Air-drying is an ancient process used to preserve foods in which the solid to be dried is exposed to a continuously flowing hot stream of air where moisture evaporate. In this chapter, an analysis of air-drying and glass transition from generalities of the process and shrinkage phenomenon, to specific studies on non-Fickian mass transfer during drying is presented. Data showing evidence of the impact of glass transition on drying and volume change are provided and possible explanation to abnormal phenomena, endeavored.
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