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20241006213017.0 |
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150527s2015 enk ob 000 0 eng |
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|z (OCoLC)992867952
|z (OCoLC)1125067128
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|a 9781118864074
|b Wiley
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|a pcc
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|a TP371.66
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|a TEC
|x 012000
|2 bisacsh
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| 049 |
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|a HCDD
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1 |
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|a Anandharamakrishnan, C.
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|a Spray drying techniques for food ingredient encapsulation /
|c C. Anandharamakrishnan, S. Padma Ishwarya.
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| 264 |
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1 |
|a Chichester, West Sussex ;
|a Hoboken, NJ :
|b Wiley-Blackwell, IFT Press,
|c [2015]
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b n
|2 rdamedia
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| 338 |
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|a online resource
|b nc
|2 rdacarrier
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| 490 |
0 |
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|a Institute of Food Technologists series
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| 504 |
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|a Includes bibliographical references.
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|a Print version record and CIP data provided by publisher.
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|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.
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|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.
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|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.
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|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.
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|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.
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| 650 |
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|a Food
|x Preservation.
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| 650 |
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0 |
|a Spray drying.
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| 650 |
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|a Microencapsulation.
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| 650 |
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7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Food
|x Preservation
|2 fast
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| 650 |
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7 |
|a Microencapsulation
|2 fast
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| 650 |
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7 |
|a Spray drying
|2 fast
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| 700 |
1 |
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|a Ishwarya, S. Padma,
|d 1988-
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| 758 |
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|i has work:
|a Spray drying technique for food ingredient encapsulation (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGdHjWJkbq8PXBxXHmg7pP
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 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
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| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=2006102
|y Click for online access
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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