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- Publisher: Woodhead Publishing
- ISBN-10: 0128197994
- ISBN-13: 9780128197998
- Format: 19.1 x 23.5 x 3.3 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Spray Drying for the Food Industry (e-book) (used book) | bookbook.eu
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Description
Spray Drying for the Food Industry, Volume 11 in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research surrounding all aspects of spray drying, from engineering to technology. The overall aim of the book is to bring science and applications together on 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. This book will be ideal for industrial engineers working in the field of food processing and in food factories.
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 to spray drying unit operations.
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- Publisher: Woodhead Publishing
- ISBN-10: 0128197994
- ISBN-13: 9780128197998
- Format: 19.1 x 23.5 x 3.3 cm, softcover
- Language: English English
Spray Drying for the Food Industry, Volume 11 in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research surrounding all aspects of spray drying, from engineering to technology. The overall aim of the book is to bring science and applications together on 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. This book will be ideal for industrial engineers working in the field of food processing and in food factories.
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 to spray drying unit operations.
Reviews