Spray drying technique for food ingredient encapsulation / / C. Anandharamakrishnan, S. Padma Ishwarya

• Record Nr.: UNINA9910131493303321
• Autore: Anandharamakrishnan C.
• Pubbl/distr/stampa: West Sussex, England : , : John Wiley & Sons, , 2015; ©2015
• ISBN: 1-5231-1056-2; 1-118-86407-7; 1-118-86398-4; 1-118-86427-1
• Descrizione fisica: 1 online resource (315 p.)
• Collana: IFT Press
• Disciplina: 664/.028
• Soggetti: Food - Preservation; Spray drying; Microencapsulation
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Title Page; Copyright Page; Contents; About the authors; Preface; Acknowledgments; Chapter 1 Introduction to spray drying; 1.1 Introduction; 1.2 Stage 1: Atomization; 1.2.1 Principle of atomization; 1.2.2 Classification of atomizers; 1.2.2.1 Rotary atomizers; 1.2.2.2 Pressure nozzle (or hydraulic) atomizer; 1.2.2.3 Two-fluid nozzle atomizer; 1.2.2.4 Ultrasonic atomizers; 1.2.2.5 Electrohydrodynamic atomizers; 1.3 Stage 2: Spray-air contact; 1.4 Stage 3: Evaporation of moisture; 1.5 Stage 4: Particle separation; 1.5.1 Cyclone separator; 1.5.2 Bag filter; 1.5.3 Electrostatic precipitator; 1.6 Morphology of spray dried particles1.6.1 Skin-forming morphology with hollow internal structure; 1.6.2 Blow-hole formation; 1.6.3 Agglomerate; 1.6.4 Formation of dented structure and presence of small particles within large particles; 1.7 Spray-drying process parameters and their influence on product quality; 1.7.1 Atomization parameters; 1.7.1.1 Atomization pressure; 1.7.1.2 Feed flow rate; 1.7.1.3 Feed viscosity; 1.7.1.4 Feed surface tension; 1.8 Parameters of spray-air contact and evaporation; 1.8.1 Aspirator flow rate (or speed); ; 1.8.2 Inlet temperature; 1.8.3 Outlet temperature; 1.8.4 Glass transition temperature (Tg)1.8.5 Residence time of particles in the spray chamber; 1.9 Types of spray dryer; 1.9.1 Open cycle spray dryer; 1.9.2 Closed cycle spray dryer; 1.9.3 Semi-closed cycle spray dryer; 1.9.4 Single-stage spray dryer; 1.9.5 Two-stage spray dryer; 1.9.6 Short-form; 1.9.7 Tall-form; 1.10 Applications and advantages of spray drying; References; Chapter 2 Introduction to encapsulation of food ingredients; 2.1 Introduction; 2.2 Encapsulation of food ingredients; 2.3 The core and wall for encapsulation; 2.3.1 Carbohydrates; 2.3.2 Proteins; 2.3.3 Lipids; 2.4 Encapsulation techniques2.4.1 Chemical encapsulation processes; 2.4.1.1 Coacervation; 2.4.1.2 Inclusion complexation; 2.4.1.3 Liposome entrapment; 2.4.2 Mechanical or physical encapsulation processes; 2.4.2.1 Emulsification; 2.4.2.2 Spray chilling, spray cooling and fluidized bed drying; 2.4.2.3 Freeze drying; 2.4.2.4 Extrusion; 2.4.2.5 Electrohydrodynamic technique for microencapsulation: electrospraying and electrospinning; 2.4.2.6 Spray drying; 2.5 The lexicon of encapsulation; References; Chapter 3 Spray drying for encapsulation; 3.1 Introduction; 3.2 Principle of encapsulation by spray drying3.3 Process steps and parameters of encapsulation by spray drying; 3.3.1 Emulsion formation; 3.3.1.1 Rationale of emulsification step; 3.3.1.2 Emulsion parameters influencing encapsulation efficiency; 3.3.2 Spray drying of emulsion; 3.3.2.1 Atomization of the emulsion and influencing parameters; 3.3.2.2 Drying of the emulsion droplets and influencing parameters; 3.4 Food ingredients encapsulated by spray drying; 3.4.1 Microorganisms; 3.4.2 Flavors; 3.4.3 Bioactive food components; References; Chapter 4 Selection of wall material for encapsulation by spray drying