S. Padma Ishwarya

Spray-Freeze-Drying of Foods and Bioproducts (eBook, PDF)

Theory, Applications and Perspectives

• Format: PDF

Produktbeschreibung

This book provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book comprising 12 chapters has been organized under four major headings: fundamentals of process-stages, applications with case-studies, recent advancements, and the processing bottlenecks and solutions.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 359
• Erscheinungstermin: 19. April 2022
• Englisch
• ISBN-13: 9781000571455
• Artikelnr.: 63722326

Autorenporträt

Padma Ishwarya, S. is presently an Institute Postdoctoral Fellow at the Polymer Engineering and Colloid Science Laboratory of the Department of Chemical Engineering, Indian Institute of Technology (IIT) Madras, Chennai, India. Before joining the IIT Madras, she was a SERB-National Postdoctoral Fellow at the CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India.

Padma's research focuses upon soft materials in foods, including foams, emulsions and gels. She is also well-versed in the areas of soluble coffee processing and quality aspects; valorization of food industry by-products and wastes to produce surfactants and emulsifiers; food structure and functionality; spray drying; spray-freeze-drying; encapsulation and bakery technology. She has more than 15 peer-reviewed publications in reputed International journals, 2 books, 8 book chapters and 2 popular articles, to her credit.

Padma is the recipient of several awards and fellowships in recognition of her distinguished academic record. To cite a few, in 2020, she won the 'Young Scientist Award' instituted by the Association of Food Scientists & Technologists (India) (AFST[I]). In 2021, her popular science article was selected for the 'AWSAR (Augmenting Writing Skills for Articulating Research) Award' founded by the Department of Science and Technology (DST), Government of India. She serves as a Reviewer for the International Journal of Food Engineering, published by De Gruyter, Germany.

Inhaltsangabe

The Inception, Evolution and Theory of Spray
freeze
drying. Understanding the Nuances of Spray
freezing Process. Freeze
drying. Morphology of Spray
Freeze
Dried Products. Spray
freeze
drying of Dairy Products. Spray
freeze
drying for Soluble Coffee Production. Spray
freeze
drying for the Encapsulation of Food Ingredients and Biologicals. Spray
freeze
dried Particles as Novel Delivery Systems for Vaccines and Active Pharmaceutical Ingredients. Spray
freeze
drying for the Production of Therapeutic Nanoparticles. Properties of Spray
freeze
dried Products and their Characterization. Computational Fluid Dynamics Modeling of Spray
freeze
drying Process. Spray
freeze
drying: Challenges and Solutions in the Way Forward.