The second volume, consisting of 12 chapters, is specifically directed toward the commercial dehydration of major food commodities, such as potatoes, other vegetables, fruits, juices, milk, meat, eggs, etc. In addition, new chapters have been supplied to give an introduction to two topics related to the traditional field of food dehydration-the drying of cereal grains which are initially too high in mean moisture content to be stored safely, and the production and use of the limited group of food materials which have such a combination of properties at an intermediate level of water content as to be edible and palatable, but neverthe¬less to have only a low water vapor pressure (low water activity) so as to be rea¬sonably stable in storage without refrigeration.