Spray Drying for the Food Industry

Unit Operations and Processing Equipment in the Food Industry
Erscheinungsjahr 2023
ISBN: 978-0-12-819799-8
Verlag: William Andrew Publishing

Buch, Englisch, 480 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 450 g

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.

Autoren/Hrsg.

Samborska, Katarzyna

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Section 1: Fundamentals of Spray drying process
1. Introduction to spray drying process
2. Simulation and design of spray driers
3. Optimization of the spray drying process
Section 2: Application of spray drying for production of food powders
4. Spray drying of milk and milk products
5. Spray drying of dairy and soy proteins
6. Spray drying of sugar-rich food products
7. Spray drying of coffee
8. Spray drying of egg components
9. Spray drying of starches and gums
Section 3: Application of spray drying for encapsulation of food ingredients
10. Spray drying encapsulation of flavors and essential oils
11. Spray drying encapsulation of natural food colorants
12. Spray drying encapsulation of phenolic compounds and antioxidants
13. Spray drying encapsulation of minerals and vitamins
14. Spray drying encapsulation of probiotics and enzymes
15. Encapsulation efficiency of food bioactive ingredients during spray drying
16. Nanoencapsulation of food ingredients by nano spray dryer
Section 4: Characterization and Storage of spray dried powders
17. Physical properties and stickiness of spray dried food powders
18. Packaging and storage of spray dried food powders

Über Autor(innen)

Samborska, Katarzyna
Katarzyna Samborska received her PhD in Food Technology (2004) from Warsaw University of Live Sciences in Poland. In 2003-2004 she was a Marie Curie scholar at Katholieke Universiteit Leuven in Belgium. She has been working on spray drying of sugar-rich foods and enzymes for the past 20 years. She has published more than 50 papers in top-ranked international food science journals (h-index=17 in Scopus), is the main author of two patents related to the production of honey powder, and was the co-editor of a special issue in Drying Technology devoted to spray drying for the retention of food bioactive compounds and nutraceuticals.