Drying Food for Profit: A Guide for Small Businesses

This book has been written for existing and prospective entrepreneurs who wish to produce dry foods commercially at small and medium scale. Great effort has been made to use simple language but at the same time to examine all relevant technical aspects.

Prelims (Contents, Acknowledgements, Introduction)

1. Basic principles of food drying; Markets and marketing

2. Small-scale drying technologies

3. Processing common types of foods

4. Planning production

5. Guidelines for the design and construction of small mechanical dryers

Back Matter (Glossary, References and Further Reading, Useful Contacts, Index)