Spray-Freeze-Drying of Foods and Bioproducts : Theory, Applications, and Perspectives book cover
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Spray-Freeze-Drying of Foods and Bioproducts
Theory, Applications, and Perspectives



  • Available for pre-order. Item will ship after April 20, 2022
ISBN 9780367435608
April 20, 2022 Forthcoming by CRC Press
352 Pages 35 Color & 207 B/W Illustrations

 
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Book Description

Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical products with porous microstructure and superior quality attributes. Owing to its atomization step and ultra-low temperature operation, SFD is a competent drying technique for the production of valuable but sensitive bioactive components. Despite the costs and complexities involved, SFD has a competitive edge over the conventional drying techniques in providing distinctive product attributes. Applications of spray-freeze-drying in the area of food and bioproducts span across the product categories of instant food powders, dry flavors, active pharmaceutical ingredients, poorly water-soluble drugs, probiotics, proteins, enzymes, and vaccines.

Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications, and Perspectives is the first exclusive title on this interesting drying technique. It provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book comprising 12 chapters has been organized under four major headings: fundamentals of process-stages, applications with case-studies, recent advancements, and the processing bottlenecks and solutions.

Key Features

  • Provides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying process
  • Contains 200+ illustrations and tabulations
  • Highlights the applications of spray-freeze-drying in the production of food products including soluble coffee, dairy powders, probiotics, and flavors.

The contents of this book are organized to cater to the knowledge needs of students, academicians, researchers and professionals in the food and pharmaceutical industry.

Table of Contents

The Inception, Evolution and Theory of Spray-freeze-drying. Understanding the Nuances of Spray-freezing Process. Freeze-drying. Morphology of Spray-Freeze-Dried Products. Spray-freeze-drying of Dairy Products. Spray-freeze-drying for soluble coffee production. Spray-freeze-drying for the Encapsulation of Food ingredients and Biologicals. Spray-freeze-dried particles as novel delivery systems for vaccines and active pharmaceutical ingredients. Spray-freeze-drying for the Production of Therapeutic Nanoparticles. Properties of Spray-freeze-dried Products and their Characterization. Computational Fluid Dynamics Modeling of Spray-freeze-drying Process. Spray-freeze-drying: Challenges and Solutions in the Way Forward.

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Author(s)

Biography

Padma Ishwarya, S. is presently an Institute Postdoctoral Fellow at the Polymer Engineering and Colloid Science Laboratory of the Department of Chemical Engineering, Indian Institute of Technology (IIT) Madras, Chennai, India. Before joining the IIT Madras, she was a SERB-National Postdoctoral Fellow at the CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India.

Padma’s research focuses upon soft materials in foods, including foams, emulsions and gels. She is also well-versed in the areas of soluble coffee processing and quality aspects; valorization of food industry by-products and wastes to produce surfactants and emulsifiers; food structure and functionality; spray drying; spray-freeze-drying; encapsulation and bakery technology. She has more than 15 peer-reviewed publications in reputed International journals, 2 books, 8 book chapters and 2 popular articles, to her credit.

Padma is the recipient of several awards and fellowships in recognition of her distinguished academic record. To cite a few, in 2020, she won the ‘Young Scientist Award’ instituted by the Association of Food Scientists & Technologists (India) (AFST[I]). In 2021, her popular science article was selected for the ‘AWSAR (Augmenting Writing Skills for Articulating Research) Award’ founded by the Department of Science and Technology (DST), Government of India. She serves as a Reviewer for the International Journal of Food Engineering, published by De Gruyter, Germany.