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Spray Drying Techniques for Food Ingredient Encapsulation

af C. Anandharamakrishnan

indgår i Institute of Food Technologists Series serien

Spray Drying Techniques for Food Ingredient Encapsulation af C. Anandharamakrishnan
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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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781118864197
  • Indbinding:
  • Hardback
  • Sideantal:
  • 312
  • Udgivet:
  • 9. Oktober 2015
  • Størrelse:
  • 252x175x15 mm.
  • Vægt:
  • 754 g.
  • Ukendt - mangler pt..

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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.

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