Spray Drying Techniques for Food Ingredient Encapsulation (eBook)

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Autor: C. Anandharamakrishnan

CHF 157.00

ISBN: 978-1-118-86407-4

Einband: Adobe Digital Editions

Verfügbarkeit: Download, sofort verfügbar (Link per E-Mail)

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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.

Autor	Anandharamakrishnan, C. / Ishwarya S., Padma
Verlag	John Wiley & Sons
Einband	Adobe Digital Editions
Erscheinungsjahr	2015
Ausgabekennzeichen	Englisch
Auflage	15001 A. 1. Auflage

Über den Autor C. Anandharamakrishnan

Dr C Anandharamakrishnan has 19 years of experience in research and development and administration at the CSIR - Central Food Technological Research Institute (CFTRI). He was Principal Scientist and Coordinator for the Academy of Scientific and Innovative Research (AcSIR) at CSIR-CFTRI, before appointment as the Director of the Indian Institute of Food Processing Technology (IIFPT), Thanjavur. His areas of research include design of engineered nano- and microscale delivery systems for the controlled and targeted release of food bioactive compounds, spray drying and spray-freeze-drying of food products and computational modeling of food processing operations. Dr. Anandharamakrishnan is a Fellow of the Royal Society of Chemistry (FRSC), Fellow of Royal Society of Biology (FRSB), Fellow of Association of Food Scientists and Technologists (India) -AFST(I), and the Institute of Engineers (FIE). He serves as Editor of Journal of Food Science and Technology (Springer), and was recently awarded Best Director of the Year 2018 and Visionary Leader of the Year 2018 by the Integrated Chamber of Commerce and Industries (ICCI). Dr Jeyan Arthur Moses completed his B.Tech. and M.Tech. from Karunya University, Coimbatore. He completed his PhD in 2014 from the Indian Institute of Food Processing Technology (affiliated to TNAU, Coimbatore) and is also a recipient of several other fellowships and awards, including Tea Board Merit Scholarship, Ex-serviceman Ward Merit Scholarship, Bronze Standard Award - Duke of Edinburgh's Award and is BEC-ESOL certified from the University of Cambridge. He also serves as an Expert Member for the Board of Studies of Karunya University and Bannariamman Institute of Technology. He has authored over 60 publications in reputed journals and serves as editorial board member and reviewer. His research area is on 3D printing of foods, computational modeling of food processing systems and nanoscale food processing.Er S Priyanka, is a gold medal winning postgraduate student of MTech in Food Science and Technology at IIFPT, India. In her previous studies, she received TANUVAS Endowment Medal for Excellency in Food Engineering in B.Tech. (Food technology), Omalur Thirumathi Navaneedham Teacher Endowment Gold Medal and Award and Chancellor Surjit Singh Barnala Gold Medal Award in recognition of her outstanding performance.