Spray Drying Techniques for Food Ingredient Encapsulation (Institute of Food Technologists Series)

Anandharamakrishnan, C.; Ishwarya S., Padma

ISBN 10: 1118864190 / ISBN 13: 9781118864197

Verlag: Wiley-Blackwell, 2015

Beschreibung

The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing.

Bestandsnummer des Verkäufers BSM.NVDG

Bibliografische Details

• Titel: Spray Drying Techniques for Food Ingredient Encapsulation (Institute of Food Technologists Series)
• Verlag: Wiley-Blackwell
• Erscheinungsjahr: 2015
• Sprache: Englisch
• ISBN-10: 1118864190
• ISBN-13: 9781118864197
• Einband: Hardcover
• Zustand: good

Über diesen Titel

Inhaltsangabe

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.

Über die Autorin bzw. den Autor

Dr C. Anandharamakrishnan is Principal Scientist of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India.

Padma Ishwarya S. is Research Fellow of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India.