Spray drying is a well-established method for transforming liquid
materials into dry powder form. Widely used in the food and
pharmaceutical industries, this technology produces high quality powders
with low moisture content, resulting in a wide range of shelf stable
food and other biologically significant products. Encapsulation
technology for bioactive compounds has gained momentum in the last few
decades and a series of valuable food compounds, namely flavours,
carotenoids and microbial cells have been successfully encapsulated
using spray drying.
Spray Drying Technique for Food Ingredient Encapsulation provides an
insight into the engineering aspects of the spray drying process in
relation to the encapsulation of food ingredients, choice of wall
materials, and an overview of the various food ingredients encapsulated
using spray drying. The book also throws light upon the recent
advancements in the field of encapsulation by spray drying, i.e.,
nanospray dryers for production of nanocapsules and computational fluid
dynamics (CFD) modeling.
Addressing the basics of the technology and its applications, the book
will be a reference for scientists, engineers and product developers in
the industry.