Handbook On Spray Drying Applications For Food Industries

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Handbook on Spray Drying Applications for Food Industries

Author : M. Selvamuthukumaran
Publisher : CRC Press
Page : 348 pages
File Size : 44,8 Mb
Release : 2019-07-12
Category : Health & Fitness
ISBN : 9780429621789

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Handbook on Spray Drying Applications for Food Industries by M. Selvamuthukumaran Pdf

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

Frontiers in Spray Drying

Author : Nan Fu,Jie Xiao,Meng Wai Woo,Xiao Dong Chen
Publisher : CRC Press
Page : 95 pages
File Size : 41,9 Mb
Release : 2020-08-13
Category : Medical
ISBN : 9780429771217

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Frontiers in Spray Drying by Nan Fu,Jie Xiao,Meng Wai Woo,Xiao Dong Chen Pdf

This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to understand how different basic aspects of spray drying have advanced. Users will learn how to apply these advances in their own specific spray drying applications. This book also discusses the handling and control of spray dried products. Includes the latest techniques for use in the design and operation of spray drying operations Covers the basic operations of spray drying that can be applied to different applications of spray drying Discusses the handling and control of spray dried product qualities from a general approach, allowing readers to tailor these approaches to their own specific products This book is aimed at professionals, researchers, and academics working in the fields of food, chemical, pharmaceutical, and industrial engineering.

Spray Drying Handbook

Author : Keith Masters
Publisher : Unknown
Page : 720 pages
File Size : 53,8 Mb
Release : 1985
Category : Technology & Engineering
ISBN : UOM:39015007668893

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Spray Drying Handbook by Keith Masters Pdf

"This edition reflects the changes which have occurred in spray drying technology and plant design since the publication of the fourth edition. The author argues that spray drying will remain the most important dehydration technique available to convert pumpable fluid feedstocks into powders. Topics covered include the drying principles, a survey of auxiliary equipment and the applications of spray drying in industry. There is a new chpater on spray drying in environmental control and there is a list of spray drying patents issued within the last five years. This edition also contains more data and tables that cover operation and design information for a wide range of products."--Provided by the publisher.

Handbook of Drying for Dairy Products

Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 44,5 Mb
Release : 2017-02-03
Category : Technology & Engineering
ISBN : 9781118930519

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Handbook of Drying for Dairy Products by C. Anandharamakrishnan Pdf

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Spray Drying for the Food Industry

Author : Seid Mahdi Jafari,Katarzyna Samborska
Publisher : Elsevier
Page : 640 pages
File Size : 53,7 Mb
Release : 2023-11-03
Category : Technology & Engineering
ISBN : 9780128198001

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Spray Drying for the Food Industry by Seid Mahdi Jafari,Katarzyna Samborska Pdf

Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the 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. 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. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with 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 Promotes better control of spray drying with simulation and modeling tools

Spray-Freeze-Drying of Foods and Bioproducts

Author : S. Padma Ishwarya
Publisher : CRC Press
Page : 359 pages
File Size : 50,8 Mb
Release : 2022-04-08
Category : Medical
ISBN : 9781000571455

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Spray-Freeze-Drying of Foods and Bioproducts by S. Padma Ishwarya Pdf

Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical products with porous microstructure and superior quality attributes. Owing to its atomization step and ultra-low-temperature operation, SFD is a competent drying technique for the production of valuable but sensitive bioactive components. Despite the costs and complexities involved, SFD has a competitive edge over the conventional drying techniques in providing distinctive product attributes. The applications of spray-freeze-drying in the area of food and bioproducts span across the product categories of instant food powders, dry flavors, active pharmaceutical ingredients, poorly water-soluble drugs, probiotics, proteins, enzymes and vaccines. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives is the first exclusive title on this interesting drying technique. It 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 organizedunder four major headings: fundamentals of process-stages, applications with case-studies, recent advancements and the processing bottlenecks and solutions. Key Features Provides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying process Highlights the applications of spray-freeze-drying in the production of food products including soluble coffee, dairy powders, probiotics and flavors Serves as a ready-reckoner of characterization methods for spray-freeze-dried products Contains 200+ illustrations and tabulations The contents of this book are organized to cater to the knowledge needs of students, academicians, researchers and professionals in the food and pharmaceutical industry.

Handbook of Food Powders

Author : Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck
Publisher : Elsevier
Page : 598 pages
File Size : 53,9 Mb
Release : 2023-11-11
Category : Technology & Engineering
ISBN : 9780443184369

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Handbook of Food Powders by Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck Pdf

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. Introduces six new chapters that incorporate the current developments in food powder technology Examines powder properties, including surface composition, shelf life and techniques used to examine particle size Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products

Drying of Herbs, Spices, and Medicinal Plants

Author : Ching Lik Hii,Shivanand S. Shirkole
Publisher : CRC Press
Page : 288 pages
File Size : 44,7 Mb
Release : 2023-09-28
Category : Technology & Engineering
ISBN : 9781000934496

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Drying of Herbs, Spices, and Medicinal Plants by Ching Lik Hii,Shivanand S. Shirkole Pdf

Drying is a key operation in processing of many plant-based foods and medicines for the purpose of preservation and retention of key attributes and active compounds. Therefore, it is essential to select suitable drying techniques to ensure a product is processed under optimal operating conditions. Drying of Herbs, Spices, and Medicinal Plants presents processing aspects of these three major global agricultural commodities. It offers an insight into the drying and product quality of herbs, spices, and medicinal plants, such as drying characteristics, equipment selection, physiochemical analyses, quality improvement, product development, storage, and shelf life as well as future developments. Offers the latest information on drying and processing technologies, research, and development Summarizes various drying techniques, their advantages and limitations, industrial applications, and simple design methods Presents guidelines for dryer selection Links theory and practice Envisages future trends and demands Featuring chapters from expert authors in both industry and academia, this book is an important resource for those working in the chemical, food processing, pharma, and biotech industries, especially those focused on the drying of plants for food and medicinal applications.

Spray Drying Encapsulation of Bioactive Materials

Author : Seid Mahdi Jafari,Ali Rashidinejad
Publisher : CRC Press
Page : 501 pages
File Size : 50,6 Mb
Release : 2021-09-12
Category : Technology & Engineering
ISBN : 9781000416442

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Spray Drying Encapsulation of Bioactive Materials by Seid Mahdi Jafari,Ali Rashidinejad Pdf

Presents the latest research outcomes related to spray drying technology in regards to encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Discusses computational fluid dynamics, advanced control of drying process, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at those working in food engineering, pharmaceutical engineering, and chemical engineering

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Author : Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro
Publisher : Academic Press
Page : 448 pages
File Size : 54,7 Mb
Release : 2022-10-18
Category : Technology & Engineering
ISBN : 9780323898034

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Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro Pdf

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products

Handbook of Food Processing Equipment

Author : George D. Saravacos,Athanasios E. Kostaropoulos
Publisher : Springer Science & Business Media
Page : 726 pages
File Size : 49,9 Mb
Release : 2002
Category : Business & Economics
ISBN : 0306472767

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Handbook of Food Processing Equipment by George D. Saravacos,Athanasios E. Kostaropoulos Pdf

This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.

Handbook of Pharmaceutical Granulation Technology

Author : Dilip M. Parikh
Publisher : CRC Press
Page : 905 pages
File Size : 50,7 Mb
Release : 2021-05-11
Category : Medical
ISBN : 9781000366389

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Handbook of Pharmaceutical Granulation Technology by Dilip M. Parikh Pdf

Theoretical discussions covering granulation and engineering perspectives. Covers new advances in expert systems, process modelling and bioavailability Chapters on emerging technologies in particle engineering Updated Current research and developments in granulation technologies

Drying Technologies For Foods

Author : Prabhat K Nema,Arun S. Mujumdar,Barjinder Pal Kaur
Publisher : New India Publishing Agency
Page : 4 pages
File Size : 50,5 Mb
Release : 2020-10-10
Category : Technology & Engineering
ISBN : 9789386546838

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Drying Technologies For Foods by Prabhat K Nema,Arun S. Mujumdar,Barjinder Pal Kaur Pdf

Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and energy efficient drying techniques to commercially succeed in their ventures and to fulfill demand of high quality dried food products. Although a large volume of technical literature is available on drying of foods, it is still quite challenging for scientists and engineers to improve upon the existing drying systems and quality of the products. The book consists of 14 chapters detailing freeze drying, atmospheric freeze drying, swell drying, multi-flash drying, electro-hydrodynamic drying, pulse combustion drying, foam mat drying, ultrasound- assisted drying and fluidized bed drying. It also includes chapters which are commodity-specific such as mushroom drying, drying and roasting of cocoa and coffee beans. The degradation mechanism and kinetics of vitamin C degradation in fruits and vegetables, kinetics modeling of drying process for the recovery of bioactive compounds and energy calculation procedures for dryers is also covered which would be helpful to improve dryer operation and efficiency.

Handbook of Atomization and Sprays

Author : Nasser Ashgriz
Publisher : Springer Science & Business Media
Page : 922 pages
File Size : 46,8 Mb
Release : 2011-02-18
Category : Technology & Engineering
ISBN : 9781441972644

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Handbook of Atomization and Sprays by Nasser Ashgriz Pdf

Atomization and sprays are used in a wide range of industries: mechanical, chemical, aerospace, and civil engineering; material science and metallurgy; food; pharmaceutical, forestry, environmental protection; medicine; agriculture; meteorology and others. Some specific applications are spray combustion in furnaces, gas turbines and rockets, spray drying and cooling, air conditioning, powdered metallurgy, spray painting and coating, inhalation therapy, and many others. The Handbook of Atomization and Sprays will bring together the fundamental and applied material from all fields into one comprehensive source. Subject areas included in the reference are droplets, theoretical models and numerical simulations, phase Doppler particle analysis, applications, devices and more.

Spray Drying Techniques for Food Ingredient Encapsulation

Author : C. Anandharamakrishnan,Padma Ishwarya S.
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 47,6 Mb
Release : 2015-07-23
Category : Technology & Engineering
ISBN : 9781118864272

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Spray Drying Techniques for Food Ingredient Encapsulation by C. Anandharamakrishnan,Padma Ishwarya S. Pdf

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.