Téléchargez le livre : Spray Drying Techniques for Food Ingredient Encapsulation

Spray Drying Techniques for Food Ingredient Encapsulation

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Éditeur :

Wiley-Blackwell


Collection :

Institute of Food Technologists Series

Paru le : 2015-07-23

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Description

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.
Pages
312 pages
Collection
Institute of Food Technologists Series
Parution
2015-07-23
Marque
Wiley-Blackwell
EAN papier
9781118864197
EAN PDF
9781118864272
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
312
Taille du fichier
18330 Ko
Prix
201,45 €
EAN EPUB
9781118864074
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
312
Taille du fichier
22170 Ko
Prix
201,45 €

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