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Spray drying techniques for food ingredient encapsulation / C. Anandharamakrishnan, S. Padma Ishwarya.

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Electronic resources

Subject: Food > Preservation.
Spray drying.
Genre: Electronic books.

Record details

  • ISBN: 9781118864272
  • ISBN: 1118864271
  • ISBN: 9781118864074
  • ISBN: 1118864077
  • ISBN: 9781118863985
  • ISBN: 1118863984
  • ISBN: 1118864190
  • ISBN: 9781118864197
  • Physical Description: 1 online resource
  • Publisher: Chichester, West Sussex ; Wiley-Blackwell, IFT Press, [2015]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references.
Formatted Contents Note: Title Page; Copyright Page; Contents; About the authors; Preface; Acknowledgments; Chapter 1 Introduction to spray drying; 1.1 Introduction; 1.2 Stage 1: Atomization; 1.2.1 Principle of atomization; 1.2.2 Classification of atomizers; Rotary atomizers; Pressure nozzle (or hydraulic) atomizer; Two-fluid nozzle atomizer; Ultrasonic atomizers; Electrohydrodynamic atomizers; 1.3 Stage 2: Spray-air contact; 1.4 Stage 3: Evaporation of moisture; 1.5 Stage 4: Particle separation; 1.5.1 Cyclone separator; 1.5.2 Bag filter; 1.5.3 Electrostatic precipitator.
1.6 Morphology of spray dried particles1.6.1 Skin-forming morphology with hollow internal structure; 1.6.2 Blow-hole formation; 1.6.3 Agglomerate; 1.6.4 Formation of dented structure and presence of small particles within large particles; 1.7 Spray-drying process parameters and their influence on product quality; 1.7.1 Atomization parameters; Atomization pressure; Feed flow rate; Feed viscosity; Feed surface tension; 1.8 Parameters of spray-air contact and evaporation; 1.8.1 Aspirator flow rate (or speed); 1.8.2 Inlet temperature; 1.8.3 Outlet temperature.
1.8.4 Glass transition temperature (Tg)1.8.5 Residence time of particles in the spray chamber; 1.9 Types of spray dryer; 1.9.1 Open cycle spray dryer; 1.9.2 Closed cycle spray dryer; 1.9.3 Semi-closed cycle spray dryer; 1.9.4 Single-stage spray dryer; 1.9.5 Two-stage spray dryer; 1.9.6 Short-form; 1.9.7 Tall-form; 1.10 Applications and advantages of spray drying; References; Chapter 2 Introduction to encapsulation of food ingredients; 2.1 Introduction; 2.2 Encapsulation of food ingredients; 2.3 The core and wall for encapsulation; 2.3.1 Carbohydrates; 2.3.2 Proteins; 2.3.3 Lipids.
2.4 Encapsulation techniques2.4.1 Chemical encapsulation processes; Coacervation; Inclusion complexation; Liposome entrapment; 2.4.2 Mechanical or physical encapsulation processes; Emulsification; Spray chilling, spray cooling and fluidized bed drying; Freeze drying; Extrusion; Electrohydrodynamic technique for microencapsulation: electrospraying and electrospinning; Spray drying; 2.5 The lexicon of encapsulation; References; Chapter 3 Spray drying for encapsulation; 3.1 Introduction.
3.2 Principle of encapsulation by spray drying3.3 Process steps and parameters of encapsulation by spray drying; 3.3.1 Emulsion formation; Rationale of emulsification step; Emulsion parameters influencing encapsulation efficiency; 3.3.2 Spray drying of emulsion; Atomization of the emulsion and influencing parameters; Drying of the emulsion droplets and influencing parameters; 3.4 Food ingredients encapsulated by spray drying; 3.4.1 Microorganisms; 3.4.2 Flavors; 3.4.3 Bioactive food components; References.
Source of Description Note: Print version record and CIP data provided by publisher.
◄ Search Results Showing Item 30 of 69

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