SEARCH Articles Figures Tables Amorphization during Drying Biochemical Changes in the Cocoa Beans during Fermentation and Drying Carriers support during drying Characterization of Gels During Drying Condensation during drying Crack during drying Crystallization of Dissolved Substances during Drying Curing process processes during drying Dry Ice use of, for internal cooling during nitration Drying recrystallization during Drying soybean protein during Drying stabilization during Factors Affecting the Retention of Emulsified Hydrophobic Flavors During Spray Drying Faster Corrosion during the Wet-Dry Transition Flow Stresses during Drying Foods quality changes during drying Freeze during primary drying stage Gel during drying Ginsenosides produced during steaming and drying of ginseng Heat Transfer during Contact Drying Movement of Water during Drying Oxidation during drying Physical Transformations During Drying Pore size change during drying Positive electrodes processes during drying Process Challenges During Dry Granulation Optimization for Low-Dose Products Radiation properties, change during drying Reactions During Fermentation and Drying Slow Pressure Increase in the Chamber During Main Drying Stress and cracking in membranes during drying Stress on Proteins During the Spray Drying Processes Surface cracking, during drying Swelling during drying Temperature during main drying Thermal stress during drying Transport mechanisms during drying supported Warping and Cracking during Drying Water Vapor Transport during Drying