Spray Drying for the Food Industry

Unit Operations and Processing Equipment in the Food Industry

1st Edition - November 3, 2023
Imprint: Woodhead Publishing
Editors: Seid Mahdi Jafari, Katarzyna Samborska
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 7 9 9 - 8
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 8 0 0 - 1

Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects… Read more

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Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the 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. 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. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.　

Cover image
Title page
Table of Contents
Copyright
Contributors
Section 1. Fundamentals of spray drying process
Chapter 1. Introduction to the spray drying process
1.1. Introduction
1.2. Spray drying principle
1.3. Spray drying stages
1.4. Spray drying performance description
1.5. Spray drying applications
1.6. The properties of powders obtained by spray drying
1.7. Energy consumption
1.8. Modifications to the spray drying process
1.9. Conclusion and future remarks
Chapter 2. Simulation and design of spray driers
2.1. Design of spray drying systems
2.2. Introduction to spray drying simulations
2.3. Air flow modeling
2.4. Particle trajectory tracking
2.5. Droplet/particle drying
2.6. Droplet coalescence and particles agglomeration
2.7. Wall deposition modeling
2.8. Powder quality models
2.9. One- and two-dimensional drying models
2.10. Conclusions
Chapter 3. Optimization of the spray drying process parameters for the food and bioactive ingredients
3.1. Introduction
3.2. Optimization process
3.3. Optimization using factorial (full/fractional) experiments
3.4. Optimization using Response Surface Methodology
3.5. Optimization using the Taguchi approach
3.6. Optimization using artificial neural networks
3.7. Optimization using genetic algorithms and fuzzy logic
3.8. Optimization using Monte Carlo (MC) method
3.9. Conclusion
Section 2. Application of spray drying for production of food powders
Chapter 4. Spray drying of milk and milk products
4.1. Introduction
4.2. Milk composition and the potential effect of drying
4.3. Milk powder production
4.4. Spray drying of milk products
4.5. Challenges toward spray drying of milk and milk products
4.6. Physicochemical changes of milk and milk products throughout and after spray drying
4.7. Packing and storage of milk powders
4.8. Computational modeling of spray drying of dairy products
4.9. Conclusions and future aspects
Chapter 5. Spray drying of dairy and soy proteins
5.1. Introduction
5.2. Dairy proteins
5.3. Soy proteins
5.4. Spray dryer instrument and process
5.5. Spray drying of proteins
5.6. Spray drying of dairy proteins
5.7. Spray drying of soy proteins
5.8. Conclusion
Chapter 6. Spray drying of sugar-rich food products
6.1. Introduction
6.2. Problems associated with drying of sugar-rich materials
6.3. Parameters applied to describe process performance and powders properties
6.4. Conventional approaches
6.5. Novel approaches
6.6. Spray drying of particular groups of sugar-rich foods
6.7. Summary
Chapter 7. Spray drying of coffee
7.1. Introduction
7.2. Coffee
7.3. Production of coffee powders by spray drying
7.4. Valorization of spent coffee grounds by spray drying
7.5. Summary
Chapter 8. Spray drying of egg components
8.1. Introduction
8.2. Egg components
8.3. Functional properties of the egg
8.4. Egg products
8.5. Drying of eggs and eggs products
8.6. Conclusion
Chapter 9. Spray drying of starches and gums
9.1. Introduction
9.2. Sources of starch and its applications in the food industry
9.3. Application of spray drying in the production of starches
9.4. Characterization of gums
9.5. Application of spray drying in the production of gums
9.6. Conclusions
Section 3. Application of spray drying for encapsulation of food ingredients
Chapter 10. Spray drying encapsulation of flavor compounds and essential oils
10.1. Introduction
10.2. Spray drying encapsulation
10.3. Factors influencing the encapsulation of flavor compounds and essential oils by spray drying
10.4. Applications of encapsulated flavors and essential oils
10.5. Conclusions and future perspectives
Chapter 11. Spray drying encapsulation of natural food colorants
11.1. Introduction
11.2. Natural food colorants
11.3. Encapsulation of colorants
11.4. Spray-drying encapsulation of colorants
11.5. Spray drying encapsulation of specific natural colorants
11.6. Applications of encapsulates colorants in foods
11.7. Conclusion and further remarks
Chapter 12. Spray drying encapsulation of phenolic compounds and antioxidants
12.1. Introduction
12.2. Phenolic compounds
12.3. Spray drying encapsulation of phenolic compounds and antioxidants
12.4. Applications of encapsulated phenolics compounds in food products
12.5. Release studies/Bioavailability
12.6. Final remarks
Chapter 13. Spray drying encapsulation of vitamins and minerals
13.1. Introduction
13.2. Stability of vitamins and minerals
13.3. Spray drying as the encapsulation method
13.4. Conclusions
Chapter 14. Spray drying encapsulation of probiotics and enzymes
14.1. Introduction
14.2. Probiotics and probiotic foods
14.3. Spray drying encapsulation of probiotics
14.4. Enzymes and the industrial enzyme market
14.5. Spray drying encapsulation of enzymes
14.6. Nano spray drying of probiotics and enzymes
14.7. Conclusions
Chapter 15. Encapsulation efficiency of food bioactive ingredients during spray drying
15.1. Introduction
15.2. Bioactive compounds and ingredients used in microencapsulation
15.3. Spray drying technique principles in microencapsulation
15.4. Encapsulation efficiency—definition, factors, and methods
15.5. Encapsulation efficiency for of spray-dried bioactive ingredients
15.6. Conclusions
Chapter 16. Nanoencapsulation of food ingredients by nano spray dying
16.1. Introduction
16.2. Nano spray drying versus conventional spray drying
16.3. Fundamentals of nano spray drying technology
16.4. Application of nano spray drying for food ingredients
16.5. Current challenges with nano spray drying and future directions
16.6. Conclusions and final remarks
Section 4. Characterization and storage of spray dried powders
Chapter 17. Physical properties and stickiness of spray-dried food powders
17.1. Introduction
17.2. Particle morphology
17.3. Particle size
17.4. Density
17.5. Flowability
17.6. Reconstitution ability
17.7. Stickiness
17.8. Summary and conclusions
Chapter 18. Packaging and storage of spray-dried food powders
18.1. Introduction
18.2. Effect of inner factors on the storage stability of powders
18.3. Effect of outer factors on the storage stability of powders
18.4. Indicators applied for quality assessment of food powders
18.5. Storage tests
18.6. Summary
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Spray Drying for the Food Industry

Unit Operations and Processing Equipment in the Food Industry

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Seid Mahdi Jafari

Katarzyna Samborska

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