Spray-Freeze-Drying of Foods and Bioproducts

<p>Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical products with porous microstructure and superior quality attributes. Owing to its atomization step and ultra-low-temperature operation SFD is a competent drying technique for the production of valuable but sensitive bioactive components. Despite the costs and complexities involved SFD has a competitive edge over the conventional drying techniques in providing distinctive product attributes. The applications of spray-freeze-drying in the area of food and bioproducts span across the product categories of instant food powders dry flavors active pharmaceutical ingredients poorly water-soluble drugs probiotics proteins enzymes and vaccines.</p><p>Spray-Freeze-Drying of Foods and Bioproducts: Theory Applications and Perspectives is the first exclusive title on this interesting drying technique. It provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. </p><p>The scope of this book comprising 12 chapters has been organizedunder four major headings: fundamentals of process-stages applications with case-studies recent advancements and the processing bottlenecks and solutions.</p><p>Key Features</p><ul> <p> </p> <li>Provides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying process</li> <p> </p> <li>Highlights the applications of spray-freeze-drying in the production of food products including soluble coffee dairy powders probiotics and flavors</li> <p> </p> <li>Serves as a ready-reckoner of characterization methods for spray-freeze-dried products</li> <p> </p> <li>Contains 200+ illustrations and tabulations</li> </ul><p>The contents of this book are organized to cater to the knowledge needs of students academicians researchers and professionals in the food and pharmaceutical industry. </p>