352 pages | 29 B/W Illus.
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 the production of dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. This handbook will help food industry personnel optimize the processing conditions, identify numerous challenges faced during spray drying processes, and provide solutions for drying sticky food products. It will also deal with the quality and safety aspects that industry needs to follow during spray drying of different food products.
Introduction to Spray Drying. Technical Advancement in Design of Spray Dryer for Plants. Standardization of Spray Dryer Design for Different Products. Spray Drying of Acid and Sugar Rich Foods. Spray Drying of Dairy and Cereal Foods. Spray Drying of Infant Foods. Spray Drying of Antioxidant Rich Foods. Spray Drying of Nutraceuticals. Spray Drying for Production of Food Colors from Natural Sources. Encapsulation of Flavors by Spray Drying Techniques. Technical Advancement for Retention of Nutrients During Spray Drying Process. Technical Advancement for Retention of Probiotic Count During Spray Drying Process. Recent Techniques for Packing and Storage of Spray Dried Food Products. Quality and Safety Aspects of Spray Dried Foods. Commercial Feasibility Analysis of Spray Dried Food Products. List of Spray Drying Equipment Suppliers & Manufacturers.