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Handbook on Spray Drying Applications for Food Industries (English Edition) 1第一 版本, Kindle电子书
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.
- 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.
|页数 : 共362页||更先进的排版模式: 已启用||快速翻书: 已启用|
- ASIN : B07RYNFN5V
- 出版社 : CRC Press; 第 1st 版 (2019年7月12日)
- 出版日期 : 2019年7月12日
- 语言 : 英语
- 文件大小 : 5344 KB
- 同步设备使用情况： : 根据出版商限制，最多 4 台同步设备
- 标准语音朗读 : 已启用
- X-Ray : 未启用
- 生词提示功能 : 未启用
- 纸书页数 : 362页