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Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 11) - Softcover
Inhaltsangabe
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.
- Thoroughly explores novel applications of spray drying unit operations in food industries
- Helps readers improve the formulation of food powders with natural ingredients
- Promotes better control of spray drying with simulation and modeling tools
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Über die Autorinnen und Autoren
Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 550 papers in international journals (h-index= 86 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com”.
Katarzyna Samborska received her PhD in Food Technology (2004) from Warsaw University of Live Sciences in Poland. In 2003-2004 she was a Marie Curie scholar at Katholieke Universiteit Leuven in Belgium. She has been working on spray drying of sugar-rich foods and enzymes for the past 20 years. She has published more than 50 papers in top-ranked international food science journals (h-index=17 in Scopus), is the main author of two patents related to the production of honey powder, and was the co-editor of a special issue in Drying Technology devoted to spray drying for the retention of food bioactive compounds and nutraceuticals.
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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.
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Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 11)
Verlag:
Woodhead Publishing (edition 1), 2023
ISBN 10: 0128197994
ISBN 13: 9780128197998
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Paperback. Zustand: Good. 1. It's a preowned item in good condition and includes all the pages. It may have some general signs of wear and tear, such as markings, highlighting, slight damage to the cover, minimal wear to the binding, etc., but they will not affect the overall reading experience. Artikel-Nr. 0128197994-11-1
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Spray Drying for the Food Industry: Volume 11: Unit Operations and Processing Equipment in the Food Industry
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Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 11)
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Spray Drying for the Food Industry: Volume 11: Unit Operations and Processing Equipment in the Food Industry
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Zustand: New. Über den AutorrnrnProf. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients. Artikel-Nr. 607782189
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Spray Drying for the Food Industry : Unit Operations and Processing Equipment in the Food Industry
Verlag:
Elsevier Science Publishing Co Inc Nov 2023, 2023
ISBN 10: 0128197994
ISBN 13: 9780128197998
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Taschenbuch. Zustand: Neu. Neuware - 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. Artikel-Nr. 9780128197998
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