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Real-Time Expert Systems Computer Architecture

Structure and Functions of Amine Oxidases

Textbook of Assisted Reproductive Techniques Volume 2: Clinical Perspectives

The Routledge Handbook of Poverty in the Global South

Dryland Horticulture

The Routledge Companion to Improvisation in Organizations

Classic Kaizen Workshop Facilitator Guide

5S Office Version 1 Facilitator Guide

Lean Mfg Workshop Facilitator Guide

Hydroponic Tomatoes

The Little Adsorption Book A Practical Guide for Engineers and Scientists

Handbook on Spray Drying Applications for Food Industries

Handbook on Spray Drying Applications for Food Industries

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. Key Features: 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.

GBP 230.00
1

New Frontiers in Nanochemistry: Concepts Theories and Trends 3-Volume Set Volume 1: Structural Nanochemistry; Volume 2: Topological Nanoc

The Routledge International Handbook of Posttraumatic Growth

The Physics Companion

The Routledge Companion to Primary Education in India From Compulsion to Fundamental Right

The Routledge Companion to Applied Musicology

Routledge Handbook of African Peacebuilding

The Routledge Handbook of Religion and the Body

The Routledge Companion to Eve

The Mathematics Companion Mathematical Methods for Physicists and Engineers 2nd Edition

The Schopenhauerian Mind

The Routledge Companion to World Literary Journalism

The Routledge Companion to Media Anthropology

Routledge Handbook on the Modern Maghrib