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forms of processing in the short term. For drying technology, this means that only the methods that yield appropriate quality of the nal products may have good practical potential. Research should be dedicated to thedevelopment of proper drying processes. Improvement of existing as well as introductionof new drying techniques are equally important aspects of research. It is well known thatspices have not only avor effect on food, but some antioxidant and microorganisminhibition activity too. Proper drying techniques have to be applied to each individual product to assure its highest quality. Energy and environmental aspects of this process should also be considered. REFERENCES 1. . . Van Arsdel, . . Copley, and . . Morgan, Food dehydration , Vols. 1 and 2, AVI Publ. Co., Westport, Connecticut, 1. 2. . . Barbosa-Canovas, and . Vega-Mercado, Dehydration of foods , Chapman & Hall, New York, 1. 3. . . Mujumdar, Handbook of industrial drying , 2nd ed. Marcel Dekker, New York, 1. 4. . Strumillo, and . Kudra, Drying: Principles, applications and design , Gordon and Breach, London, 1. 5. . . Mujumdar, Drying of solids , International Science and Oxford & IBH, New York and New Delhi, 1. 6. . . Keey, Drying: Principles and practice , Pergamon Press, Oxford, 1. 7. . . Mujumdar, Advances in drying , Vol. 1, Hemisphere, Washington, .., 1. 8. . . Mujumdar, Advances in drying , Vol. 2, Hemisphere, Washington, .., 1. 9. . . Mujumdar, Advances in drying , Vol. 3, Hemisphere, Washington, .., 1. 1. . . Mujumdar, Advances in drying , Vol. 4, Hemisphere, Washington, .., 1. 6 Grabowski et al. 1. . . Mujumdar, Advances in drying , Vol. 5, Hemisphere, Washington, .., 1. 1. . . Hall, Dictionary of drying , Marcel Dekker, New York, 1. 1. . Torrey, Dehydration of fruits and vegetables , Noyes Data Corporation, Park Ridge, New Jersey, 1. 1. . . Holdworth, Advances in the dehydration of fruits and vegetables. In: Concentration and drying of foods , ed. . McCarthy, Elsevier Applied Science, Lo