Spray-Freeze-Drying of Foods and Bioproducts

Name: Spray-Freeze-Drying of Foods and Bioproducts
Brand: CRC Press

CRC Press

Spray-Freeze-Drying of Foods and BioproductsTheory, Applications and Perspectives\nAuthor(s): S. Padma Ishwarya\nFormat: Hardback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9780367435608, 978-0367435608\nSynopsis\nSpray-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 p.