- 110 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Novel Drying Technologies in Food Science
About this book
Drying technologies are crucial to modern food science, playing a vital role in preserving quality, extending shelf life, and enhancing the nutritional value of foods. Novel Drying Technologies in Food Science brings together the latest developments in food drying methods, offering readers a clear and accessible overview of both conventional and emerging techniques. Covering topics ranging from spray drying and freeze-drying to cutting-edge approaches such as nanoencapsulation and infrared-assisted drying, this book highlights how innovative technologies are shaping the future of food processing. The text emphasises practical applications, sustainability benefits, and how optimised dehydration processes can contribute to reducing food waste, improving product stability, and supporting global food security. Readers will gain valuable insights into the science, technology, and industrial applications of food dehydration, making this an essential reference for food scientists, technologists, students, and industry professionals. The advantage of this book lies in its balanced presentation of theoretical concepts and real-world applications, offering both foundational knowledge and insights into advanced strategies. Designed to support both academic learning and practical decision-making, this volume serves as a bridge between research and industry practice. Novel Drying Technologies in Food Science offers a comprehensive resource for anyone involved in food technology, innovation, and sustainable food preservation, whether developing new food products or refining existing processes.
Information
Table of contents
- Novel Drying Technologies in Food Science
- Contents
- Preface
- Chapter1 Introductory Chapter: Novel Drying Technologies in Food Science
- Chapter2 Spray Drying: A Promising Technique in Food Processing – Concept, Applications, and Latest Advancements
- Chapter3 Nanoencapsulation and Powder Delivery of Bioactive Compounds Using Nanotechnology and Freeze-Drying Techniques
- Chapter4 Infrared Drying in Food Technology: Principles and Practical Insights
- Chapter5 Effects of Low-Frequency Ultrasound on the Drying Process, Microstructure, Surface Chemistry, and Crystallinity of Milk Powders withVarying Casein-to-Whey Ratios and Calcium Addition
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Yes, you can access Novel Drying Technologies in Food Science by Jayani Chandrapala in PDF and/or ePUB format. We have over 1.5 million books available in our catalogue for you to explore.