This paper provides a review of methods for processing the data obtained from drying kinetics rigs and pilot-plant trials. Different methods for fitting and smoothing drying curves are compared, aiming to generate curves that are usable in industrial design without losing vital information by oversmoothing. Generally, plots of drying rate need more smoothing than moisture content data. Special care is needed at low drying rates and moisture contents. It is shown that some popular methods of processing data, including use of smoothing programs or fitting to equations, may generate drying curves which are seriously in error. Recommendations are made for reliable methods of processing data; cubic splines have been found to be effective for moisture–time curves. It is important to retain the original raw experimental data as a cross-check, as smoothing can conceal valuable information.

Food drying and dewatering raises a growing interest because of increasing requirements in quality, specially in the production of ingredients and additives for food formulation. Heat and mass transfers, as well as mechanical phenomena and reactions kinetics induced by these transfers must be more and more carefully controlled during drying and storage. This chapter relates recent advances in - drying of solids - spray-drying - drum-dryine - superheateded steam drying - osmotice dehydration - hot oil immersion drying