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Book synopsis

Spray Drying for the Food Industry, a volume 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 overall aim of the book is to bring science and applications together on spray drying of food materials with emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided in 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. 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 the particular food processing operations and equipment. Thoroughly explores novel applications of spray drying unit operations in food industries The content helps to improve the formulation of food powders with natural ingredients Brings better control of spray drying with simulation and modelling tools

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Spray Drying for the Food Industry
• Subtitle: Volume 11: Unit Operations and Processing Equipment in the Food Industry
• Author: Seid Jafari
• Language: English
• Binding: Paperback
• Number of pages: 480
• EAN: 9780128197998
• ID: 39252006
• Publisher: WOODHEAD PUB
• Dimensions: 229 × 152 mm
• Date of publishing: 01. August 2023

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