Handbook on Spray Drying Applications for Food Industries (eBook, PDF)

Redaktion: Selvamuthukumaran, M.

• Format: PDF

Produktbeschreibung

Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide solutions for drying sticky food products. It also deals with quality and safety aspects.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 362
• Erscheinungstermin: 12. Juli 2019
• Englisch
• ISBN-13: 9780429621789
• Artikelnr.: 57124199

Autorenporträt

M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post Harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He earned his PhD in Food Science from the University of Mysore, and his master's in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic and prebiotic foods advanced food processing and preservation techniques.

Inhaltsangabe

Introduction to Spray Drying. Technical Advancement in Design of Spray
Dryer for Plants. Standardization of Spray Dryer Design for Different
Products. Spray Drying of Acid and Sugar Rich Foods. Spray Drying of Dairy
and Cereal Foods. Spray Drying of Infant Foods. Spray Drying of Antioxidant
Rich Foods. Spray Drying of Nutraceuticals. Spray Drying for Production of
Food Colors from Natural Sources. Encapsulation of Flavors by Spray Drying
Techniques. Technical Advancement for Retention of Nutrients During Spray
Drying Process. Technical Advancement for Retention of Probiotic Count
During Spray Drying Process. Recent Techniques for Packing and Storage of
Spray Dried Food Products. Quality and Safety Aspects of Spray Dried Foods.
Commercial Feasibility Analysis of Spray Dried Food Products. List of Spray
Drying Equipment Suppliers & Manufacturers.