- 348 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Handbook on Spray Drying Applications for Food Industries
About this book
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders.
The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients.
The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed.
Key Features:
-
- Describes the design of high performance spray drying systems
- Highlights the strategy adopted for maximizing the yield potential of various spray dried food products
- Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process
- Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers
This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.
Frequently asked questions
- Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
- Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Information
Table of contents
- Cover
- Half-Title
- Title
- Copyright
- Dedication
- Contents
- Preface
- Editor
- List of Contributors
- 1 Spraying DryingConcept, Application and Its Recent Advances in Food Processing
- 2 Drying of Acid and Sugar Rich Foods
- 3 Spray Drying of Dairy and Cereal Food Products
- 4 Spray Drying of Antioxidant Rich Foods
- 5 Spray Drying of Herbs
- 6 Spray Drying for Production of Food Colors from Natural Sources
- 7 Encapsulation of Flavors by Spray-Drying Techniques
- 8 Technical Advancement in Retention of Nutrients during the Spray-Drying Process
- 9 Technical Advancement for Retention of Probiotic Count During Spray-Drying Process
- 10 Recent Techniques for Packing and Storage of Spray-Dried Food Products
- 11 Quality and Safety Aspects of Spray-Dried Foods
- Index