Handbook on Spray Drying Applications for Food Industries / Edition 1

by M. Selvamuthukumaran

Overview

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.

Product Details

ISBN-13:	9780815362456
Publisher:	Taylor & Francis
Publication date:	07/17/2019
Pages:	362
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post Harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He earned his PhD in Food Science from the University of Mysore, and his master’s in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic and prebiotic foods advanced food processing and preservation techniques.

Table of Contents

Preface ix

Editor xi

List of Contributors xiii

1 Spraying Drying: Concept, Application and Its Recent Advances in Food Processing M. Selvamuthukumaran Carole Tranchant John Shi 1

2 Drying of Acid and Sugar Rich Foods Vikas Nanda Ishrat Majid Mamta Thakur 31

3 Spray Drying of Dairy and Cereal Food Products M. Selvamuthukumaran 69

4 Spray Drying of Antioxidant Rich Foods Anna Michalska Wroclaw Krzysztof Lech 87

5 Spray Drying of Herbs R. Shalini S. Induja M. Selvamuthukumaran 113

6 Spray Drying for Production of Food Colors from Natural Sources Mehmet Koç Feyza Elmas Ulas Baysan Hilal Sahin Nadeem Figen Kaymak Ertekin 133

7 Encapsulation of Flavors by Spray-Drying Techniques Mohebbat Mohebbi Afshin Faridi-Esfanjani 181

8 Technical Advancement in Retention of Nutrients during the Spray-Drying Process Ismail Tontul 207

9 Technical Advancement for Retention of Probiotic Count during Spray-Drying Process Sultan Arslan-Tontul 249

10 Recent Techniques for Packing and Storage of Spray-Dried Food Products Hilal Sahin Nadeem Mehmet Koç Dilara Konuk Takma Mustafa Duran 271

11 Quality and Safety Aspects of Spray-Dried Foods Anna Michalska Wroclaw Krzysztof Lech 307

Index 343