Advanced Drying Technologies for Foods
暫譯: 食品的先進乾燥技術

本書匯集了國際公認的專家，提供有關食品先進乾燥技術的評論。主題包括創新乾燥技術的一般討論，以及噴霧乾燥（spray）、動態真空乾燥（DIC）、膨脹乾燥（swell）、電場乾燥（EHD）、撞擊蒸汽（impinging steam）、過熱蒸汽（superheated steam）、脈衝燃燒（pulse combustion）、微波（microwave）、間歇批次（intermittent batch）、紅外輔助（IR assisted）及其他技術的進展。

Arun S. Mujumdar is adjunct professor at McGill University, Montreal, and Western University, London, Canada. He earned his B.Chem.Eng with distinction from the Institute of Chemical Technology, Mumbai, India, and his M.Eng and Ph.D from McGill University. He is the founder/program chairman of the International Drying Symposium series. His work has been featured in over 500 refereed publications. He has authored two books, edited over 60 books, and currently serves as the editor-in-chief of Drying Technology--An International Journal. He is the recipient of numerous international awards including Doctor Honoris Causa from Lodz Technical University, Poland and the University of Lyon, France. In 2014 he received the prestigious National Award for International Cooperation in Science and Technology from the Government of China.

Dr. Hong-Wei Xiao is an associate professor and Ph.D advisor at College of Engineering in China Agricultural University (CAU). He obtained his Bachelor and Doctoral degree of Agricultural Engineering from CAU in 2005 and 2010, respectively. Dr. Xiao's research focuses on developing innovative drying, blanching and osmotic dehydration technologies and equipments for agricultural products and food. Dr. Xiao has published more than 70 papers in the journals such as Drying Technology, Food Chemistry, Journal of Food Engineering, Food and Bioproducts Processing, LWT-Food Science and Technology, 6 book chapters in 5international books; obtained 27 China patents. His works have been cited more than 1400 times with 24 as his h-index according to Google scholar citations statistics.

阿倫·S·穆詹達爾是加拿大蒙特利爾麥吉爾大學和倫敦西方大學的兼任教授。他在印度孟買的化學技術學院獲得優異的化學工程學士學位，並在麥吉爾大學獲得碩士和博士學位。他是國際乾燥研討會系列的創始人及程序主席。他的研究成果已在超過500篇經過審核的出版物中發表。他著有兩本書，編輯超過60本書籍，並目前擔任《乾燥技術—國際期刊》的主編。他獲得了多項國際獎項，包括波蘭羅茲科技大學和法國里昂大學的榮譽博士學位。2014年，他獲得中國政府頒發的國際科學與技術合作國家獎。

博士蕭宏偉是中國農業大學（CAU）工程學院的副教授及博士生導師。他於2005年和2010年分別獲得中國農業大學的農業工程學士和博士學位。蕭博士的研究專注於為農產品和食品開發創新的乾燥、燙漂和滲透脫水技術及設備。蕭博士在《乾燥技術》、《食品化學》、《食品工程期刊》、《食品與生物產品加工》、《LWT-食品科學與技術》等期刊上發表了超過70篇論文；在5本國際書籍中撰寫了6章；並獲得27項中國專利。根據Google Scholar的引用統計，他的研究成果被引用超過1400次，h-index為24。