This much-needed account of the physical, chemical and biological aspects of water in foods and its relation to dehydration is the first of its kind. Changes occurring in during the dehydration process are characterized, followed by the indentification of the different stages during drying, the simultaneous heat and mass transfer mechanisms and moisture migration theories. Finally, dehydration methods commonly used in food processes are discussed in detail. 134 line illustrations. 11 halftones.