Spray-Freeze-Drying of Foods and Bioproducts

食品与生物制品的喷雾冷冻干燥:理论、应用与展望

药物化学

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作      者
出  版 社
出版时间
2022年04月08日
装      帧
精装
ISBN
9780367435608
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页      码
360
开      本
254 x 178 mm (7 x 10)
语      种
英文
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图书简介
Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical products with porous microstructure and superior quality attributes. Owing to its atomization step and ultra-low-temperature operation, SFD is a competent drying technique for the production of valuable but sensitive bioactive components. Despite the costs and complexities involved, SFD has a competitive edge over the conventional drying techniques in providing distinctive product attributes. The applications of spray-freeze-drying in the area of food and bioproducts span across the product categories of instant food powders, dry flavors, active pharmaceutical ingredients, poorly water-soluble drugs, probiotics, proteins, enzymes and vaccines.Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives is the first exclusive title on this interesting drying technique. It provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book, comprising 12 chapters, has been organizedunder four major headings: fundamentals of process-stages, applications with case-studies, recent advancements and the processing bottlenecks and solutions.Key FeaturesProvides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying processHighlights the applications of spray-freeze-drying in the production of food products including soluble coffee, dairy powders, probiotics and flavorsServes as a ready-reckoner of characterization methods for spray-freeze-dried productsContains 200 illustrations and tabulations
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