Libro Spray Drying Techniques for Food Ingredient Encapsulation De Anandharamakrishnan, C. ; Ishwarya S., Padma

portada Spray Drying Techniques for Food Ingredient Encapsulation

Formato

Libro Físico

Autor

C. Anandharamakrishnan

Padma Ishwarya S.

Editorial

Wiley-Blackwell

Idioma

Inglés

N° páginas

312

Encuadernación

Tapa Dura

Dimensiones

24.6 x 17.0 x 2.0 cm

Peso

0.75 kg.

ISBN13

9781118864197

Categorías

Tecnología alimentaria

Spray Drying Techniques for Food Ingredient Encapsulation

C. Anandharamakrishnan (Autor) · Padma Ishwarya S. (Autor) · Wiley-Blackwell · Tapa Dura

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Reseña del libro "Spray Drying Techniques for Food Ingredient Encapsulation"

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.