Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry

Spray Drying for the Food Industry is a comprehensive book that covers the research and applications of spray drying in the food industry, focusing on production, processing, engineering, characterization, and applications of spray-dried food powders. It is written for industrial engineers working in food processing and aims to improve their understanding of drying unit operations.

Format: Paperback / softback
Length: 582 pages
Publication date: 01 November 2023
Publisher: Elsevier Science Publishing Co Inc

Spray drying is a versatile technology used in the food industry to produce food powders with unique properties and functions. In the Unit Operations and Processing Equipment in the Food Industry series, Spray Drying for the Food Industry delves into the fundamental and applied research in all aspects of spray drying, from engineering to technology. The book provides a comprehensive examination of the spray drying of food materials, with a particular focus on production, processing, engineering, characterization, and applications of spray-dried food powders.

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, each chapter emphasizes the engineering, optimization, and control of spray dryers and the relevant processing equipment. Written by experts in the field of food engineering, the book is designed to be accessible and engaging, making it suitable for industrial engineers working in the field of food processing and within food factories.

Spray drying offers several advantages over traditional drying methods, including the ability to produce powders with a wide range of particle sizes, shapes, and densities. It can also be used to encapsulate food bioactive ingredients, preserving their potency and enhancing their shelf life. Additionally, spray drying allows for the production of food powders with improved nutritional value, such as higher protein content or reduced sugar content.

However, the spray drying process also presents several challenges, such as ensuring uniform drying, controlling product quality, and minimizing energy consumption. To address these challenges, researchers and industry professionals are continuously developing new technologies and techniques to improve the efficiency and effectiveness of spray drying.

One area of research in spray drying is the use of advanced drying technologies, such as supercritical CO2 drying and microfluidization. These technologies can provide faster drying times, more uniform drying, and better control over product quality. Additionally, they can be used to produce powders with a wider range of properties, including enhanced solubility, stability, and flavor release.

Another area of research is the development of new food ingredients and formulations using spray-dried powders. For example, spray-dried powders can be used to create instant soups, cereals, and snacks, as well as to develop new protein-based products and supplements. Researchers are also exploring the use of spray drying to produce functional foods, such as foods with enhanced immune function or probiotics.

In conclusion, spray drying is a rapidly evolving technology with significant potential to transform the food industry. By providing a comprehensive examination of the spray drying process, Spray Drying for the Food Industry helps industrial engineers and professionals working in the food industry gain a deeper understanding of this technology and its applications. As research and development continue, spray drying is likely to become an even more important tool in the production of safe, healthy, and nutritious food products.

Weight: 450g
Dimension: 235 x 191 (mm)
ISBN-13: 9780128197998