Spray Drying for the Food Industry: Volume 11: Unit Operations and Processing Equipment in the Food Industry

Spray Drying for the Food Industry, Volume 11 in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research surrounding all aspects of spray drying, from engineering to technology. The overall aim of the book is to bring science and applications together on spray drying of food materials, with an emphasis on production, processing, engineering, characterization and applications of spray dried food powders that enable novel/enhanced properties or functions. This book will be ideal for industrial engineers working in the field of food processing and in food factories.Divided into four sections, Fundamentals of spray drying process, Application of spray drying for production of food powders, Encapsulation of food bioactive ingredients by spray drying, and Characterization and analysis of spray dried powders, all chapters emphasize the engineering, optimization and control of spray dryers and the relevant processing equipment to spray drying unit operations. Thoroughly explores novel applications of spray drying unit operations in food industries Helps readers improve the formulation of food powders with natural ingredients Brings better control of spray drying with simulation and modeling tools INDICE: Section 1: Fundamentals of Spray drying process1. Introduction to spray drying process2. Simulation and design of spray driers3. Optimization of the spray drying processSection 2: Application of spray drying for production of food powders4. Spray drying of milk and milk products5. Spray drying of dairy and soy proteins6. Spray drying of sugar-rich food products7. Spray drying of coffee8. Spray drying of egg components9. Spray drying of starches and gumsSection 3: Application of spray drying for encapsulation of food ingredients10. Spray drying encapsulation of flavors and essential oils11. Spray drying encapsulation of fish oil and essential fatty acids12. Spray drying encapsulation of natural food colorants13. Spray drying encapsulation of phenolic compounds and antioxidants14. Spray drying encapsulation of minerals and vitamins15. Spray drying encapsulation of probiotics and enzymes16. Encapsulation efficiency of food bioactive ingredients during spray drying17. Nanoencapsulation of food ingredients by nano spray dryerSection 4: Characterization and Storage of spray dried powders18. Physical properties and stickiness of spray dried food powders19. Microstructure, morphology, and surface analysis of spray dried food powders20. Packaging and storage of spray dried food powders

• ISBN: 978-0-12-819799-8
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 480
• Fecha Publicación: 01/06/2023
• Nº Volúmenes: 1
• Idioma: Inglés