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Spray Drying Techniques for Food Ingredient Encapsulation
part of the Institute of Food Technologists Series series
- Binding:
- Hardback
- Pages:
- 312
- Published:
- October 8, 2015
- Dimensions:
- 252x175x15 mm.
- Weight:
- 754 g.
Delivery:
2-4 weeks
Expected delivery: December 19, 2024
Description of Spray Drying Techniques for Food Ingredient Encapsulation
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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