"This edition reflects the changes which have occurred in spray drying technology and plant design since the publication of the fourth edition. The author argues that spray drying will remain the most important dehydration technique available to convert pumpable fluid feedstocks into powders. Topics covered include the drying principles, a survey of auxiliary equipment and the applications of spray drying in industry. There is a new chpater on spray drying in environmental control and there is a list of spray drying patents issued within the last five years. This edition also contains more data and tables that cover operation and design information for a wide range of products."--Provided by the publisher.

This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to understand how different basic aspects of spray drying have advanced. Users will learn how to apply these advances in their own specific spray drying applications. This book also discusses the handling and control of spray dried products. Includes the latest techniques for use in the design and operation of spray drying operations Covers the basic operations of spray drying that can be applied to different applications of spray drying Discusses the handling and control of spray dried product qualities from a general approach, allowing readers to tailor these approaches to their own specific products This book is aimed at professionals, researchers, and academics working in the fields of food, chemical, pharmaceutical, and industrial engineering.

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog

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.

Atomization and sprays are used in a wide range of industries: mechanical, chemical, aerospace, and civil engineering; material science and metallurgy; food; pharmaceutical, forestry, environmental protection; medicine; agriculture; meteorology and others. Some specific applications are spray combustion in furnaces, gas turbines and rockets, spray drying and cooling, air conditioning, powdered metallurgy, spray painting and coating, inhalation therapy, and many others. The Handbook of Atomization and Sprays will bring together the fundamental and applied material from all fields into one comprehensive source. Subject areas included in the reference are droplets, theoretical models and numerical simulations, phase Doppler particle analysis, applications, devices and more.

Theoretical discussions covering granulation and engineering perspectives. Covers new advances in expert systems, process modelling and bioavailability Chapters on emerging technologies in particle engineering Updated Current research and developments in granulation technologies