LEADER 04958nam 2200721 450 001 9910131493303321 005 20200520144314.0 010 $a1-5231-1056-2 010 $a1-118-86407-7 010 $a1-118-86398-4 010 $a1-118-86427-1 035 $a(CKB)3710000000451360 035 $a(EBL)2006102 035 $a(SSID)ssj0001529676 035 $a(PQKBManifestationID)11891243 035 $a(PQKBTitleCode)TC0001529676 035 $a(PQKBWorkID)11522677 035 $a(PQKB)11335244 035 $a(DLC) 2015021056 035 $a(MiAaPQ)EBC2006102 035 $a(Au-PeEL)EBL2006102 035 $a(CaPaEBR)ebr11081243 035 $a(CaONFJC)MIL816318 035 $a(OCoLC)910310311 035 $a(PPN)190378565 035 $a(EXLCZ)993710000000451360 100 $a20150804h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aSpray drying technique for food ingredient encapsulation /$fC. Anandharamakrishnan, S. Padma Ishwarya 210 1$aWest Sussex, England :$cJohn Wiley & Sons,$d2015. 210 4$dİ2015 215 $a1 online resource (315 p.) 225 1 $aIFT Press 300 $aDescription based upon print version of record. 311 $a1-118-86419-0 320 $aIncludes bibliographical references and index. 327 $aTitle 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 327 $a1.6 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 327 $a1.8.4 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 327 $a2.4 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 327 $a3.2 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 327 $aChapter 4 Selection of wall material for encapsulation by spray drying 410 0$aIFT Press series. 606 $aFood$xPreservation 606 $aSpray drying 606 $aMicroencapsulation 615 0$aFood$xPreservation. 615 0$aSpray drying. 615 0$aMicroencapsulation. 676 $a664/.028 700 $aAnandharamakrishnan$b C.$0910865 702 $aIshwarya$b S. Padma 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910131493303321 996 $aSpray drying technique for food ingredient encapsulation$92039026 997 $aUNINA