Spray drying techniques for food ingredient encapsulation

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Bibliographic Details
Main Author: Anandharamakrishnan, C.
Other Authors: Ishwarya, S. Padma, 1988-
Format: eBook
Language: English
Published: Chichester, West Sussex ; Hoboken, NJ : Wiley-Blackwell, IFT Press, [2015]
Series: Institute of Food Technologists series
Subjects:
Food > Preservation.
Spray drying.
Microencapsulation.
elektronické knihy
electronic books
ISBN: 9781118864272
1118864271
9781118864074
1118864077
9781118863985
1118863984
1118864190
9781118864197
9781118864104
1118864107
Physical Description: 1 online resource

Cover

Table of contents

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020 |a 9781118864272  |q (pdf) 
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020 |a 1118864107 
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035 |a (OCoLC)910310311  |z (OCoLC)992867952  |z (OCoLC)1125067128 
042 |a pcc 
100 1 |a Anandharamakrishnan, C. 
245 1 0 |a Spray drying techniques for food ingredient encapsulation /  |c C. Anandharamakrishnan, S. Padma Ishwarya. 
264 1 |a Chichester, West Sussex ;  |a Hoboken, NJ :  |b Wiley-Blackwell, IFT Press,  |c [2015] 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b n  |2 rdamedia 
338 |a online resource  |b nc  |2 rdacarrier 
490 0 |a Institute of Food Technologists series 
504 |a Includes bibliographical references. 
505 0 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Preservation. 
650 0 |a Spray drying. 
650 0 |a Microencapsulation. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Ishwarya, S. Padma,  |d 1988- 
776 0 8 |i Print version:  |a Anandharamakrishnan, C.  |t Spray drying techniques for food ingredient encapsulation.  |d Chichester, West Sussex ; Hoboken, NJ : John Wiley and Sons, [2015]  |z 9781118864197  |w (DLC) 2015015025 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpSDTFIE01/spray-drying-techniques?kpromoter=marc  |y Full text 

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