HANDBOOK ON SPRAY DRYING APPLICATIONS FOR FOOD INDUSTRIES (HB 2020) Hardcover

"Handbook on Spray Drying: Applications for Food Industries (HB 2020)" offers a complete guide to spray drying technology and its uses in the food industry. The book examines the core principles, equipment involved, and methods for optimizing the spray drying process to produce high-quality dried food items. It covers essential areas such as choosing raw materials, the science of drying rates, process control, and how spray drying affects food characteristics like taste, texture, and nutritional content. The book also discusses progress in spray drying technology, encapsulation methods, and new applications in the production of dairy, fruit, probiotic, and functional foods. This handbook is a valuable resource for food scientists, process engineers, researchers, and industry professionals, providing practical knowledge for enhancing efficiency, product stability, and innovation in spray-dried food products.