Spray Drying Techniques for Food Ingredient Encapsulation PDF Download

Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1118864190
Category : Technology & Engineering
Languages : en
Pages : 312

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Book Description
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.

Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128043741
Category : Medical
Languages : en
Pages : 794

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Book Description
Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. - Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems - Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity - Presents diverse applications of nanostructured antimicrobials in food preservation - Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Author: Susai Rajendran
Publisher:
ISBN: 012819359X
Category : Corrosion and anti-corrosives
Languages : en
Pages : 538

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Book Description
Corrosion Protection at the Nanoscale explores fundamental concepts on how metals can be protected at the nanoscale by using both nanomaterials-based solutions, including nanoalloys, noninhibitors and nanocoatings. It is an important reference resource for both materials scientists and engineers wanting to find ways to create an efficient corrosion prevention strategy. Nanostructure materials have been widely used in many products, such as print electronics, contact, interconnection, implant, nanosensors and display units to lessen the impact of corrosion. Traditional methods for protection of metals include various techniques, such as coatings, inhibitors, electrochemical methods (anodic and cathodic protections), metallurgical design are covered in this book. Nanomaterials-based protective methods can offer many advantages over their traditional counterparts, such as protection for early-stage, higher corrosion resistance, better corrosion control. This book also outlines these advantages and discusses the challenges of implementing nanomaterials as corrosion protection agents on a wide scale.

Author: Preeti Birwal
Publisher: CRC Press
ISBN: 1000369676
Category : Technology & Engineering
Languages : en
Pages : 341

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Book Description
In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.

Author:
Publisher:
ISBN:
Category : Micromechanics
Languages : en
Pages : 456

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Book Description

Author: Pakseresht, Amirhossein
Publisher: IGI Global
ISBN: 1799896854
Category : Technology & Engineering
Languages : en
Pages : 470

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Book Description
Advances are continuously being made in applying the coatings and surface treatments by different techniques to reduce the damages from tribology. Engineers need more detailed information to compare the capability of each coating process in wear resistant and lubrication applications. It is also important to focus on the concepts of tribology in various applications such as the manufacturing process, bio implants, machine elements, and corrosive environments. The need for a comprehensive resource addressing these findings in order to improve wear resistance is unavoidable. The Handbook of Research on Tribology in Coatings and Surface Treatment evaluates the latest advances the fabrication of wear-resistant and lubricant coatings by different techniques and investigates wear-resistant coatings and surface treatments in various applications such as the automobile industry. Covering a wide range of topics such as lubricant coatings and wearable electronic devices, it is ideal for engineers, industry professionals, researchers, academicians, scholars, practitioners, instructors, and students.

Author: Robert Sobel
Publisher: Elsevier
ISBN: 0124047351
Category : Technology & Engineering
Languages : en
Pages : 590

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Book Description
Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It's rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. - Practical applications based on the authors' more than 50 years combined industry experience - Focuses on application, rather than theory - Includes the latest in processes and methodologies - Provides multiple "starting point" options to jump-start encapsulation use

Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1498740499
Category : Technology & Engineering
Languages : en
Pages : 1103

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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Author: Magdalini Krokida
Publisher: CRC Press
ISBN: 1351974408
Category : Medical
Languages : en
Pages : 272

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Book Description
Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.

Author: B. P. Gaber
Publisher: Springer Science & Business Media
ISBN: 1468479083
Category : Science
Languages : en
Pages : 396

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Book Description
In the twenty years since Bangham first described the model membrane system which he named "liposomes", a generation of scientists have explored the properties of lipid-based microstructures. Liposomes of all sizes, tubular and helical structures, and self-assembled lipid films have been prepared and studied in detail. Many of the advances· in the basic research have led to significant technological applications. Lipid microstructure research has begun to mature and it is an appropriate time for an in-depth look at the biotechnological applications, both achieved and potential. As a forum for active discussions within this growipg field, two Workshops were organized: "Technological Applications of Phospholipid Bilayers, Vesicles and Thin Films", held in Puerto de la Cruz, Tenerife, Canary Islands; and "Biotechnological Applications of Membrane Studies", held in Donostia-San Sabastian, Basque Country, Spain. The organizers of these Workshops believe that development of lipid self-assembly into a technological discipline requires significant interaction across traditional scientific boundaries. Thus the Workshops gathered an eclectic group of colleagues whose interests ranged from basic research into structure, interactions and stabilization of biomembranes to applications of lipid microstructures such as artificial cells, diagnostic reagents, energy transfer systems, and biosensors.