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Handbook on Spray Drying Applications for Food Industries

a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted;

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Handbook of Drying for Dairy Products

Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices;

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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;

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Frontiers in Spray Drying

products. Includes the latest techniques for use in the design and operation of spray drying operations Covers the basic;

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Frontiers in Spray Drying

products. Includes the latest techniques for use in the design and operation of spray drying operations Covers the basic;

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Spray Drying Encapsulation of Bioactive Materials

(i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for;

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Thermal and Nonthermal Encapsulation Methods

a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic;

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Drying Technologies for Foods

of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality;

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Handbook of Food Powders

introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the;

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Computational Fluid Dynamics Simulation of Spray Dryers

Bridging the gap in understanding between the spray drying industry and the numerical modeler on spray drying, Computational Fluid Dynamics;

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Computational Fluid Dynamics Simulation of Spray Dryers

Bridging the gap in understanding between the spray drying industry and the numerical modeler on spray drying, Computational Fluid Dynamics;

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Advanced Drying Technologies for Foods

with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for;

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries

, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.;

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Drying Technologies for Biotechnology and Pharmaceutical Applications

and applications is absolutely essential for current drug product development. This book focuses on the application of various drying;

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High Pressure Cold Spray

modeling, materials science of engineered coatings, and specific applications in various high tech industries, and is also a hands-on resource for;

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Modern Drying Technology, Volume 3

pharmaceutical ingredients, and fragile aerogels can be preserved during drying, and how spray drying and spray fluidized bed processes can be used for;

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Sprays

discussed include charged-spray technologies and their application in technology; spray drying to produce dried foods and vegetables; spray drying;

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Biopolymer Engineering in Food Processing

snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze;

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Sustainable Food Drying Techniques in Developing Countries

. Discussion on potential challenges for sustainable drying technology adoption is also presented. The book presents up-to-date research on sustainable;

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Sustainable Food Drying Techniques in Developing Countries

. Discussion on potential challenges for sustainable drying technology adoption is also presented. The book presents up-to-date research on sustainable;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 3

: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and;

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Intermittent and Nonstationary Drying Technologies

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications;

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Intermittent and Nonstationary Drying Technologies

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications;

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Computational Fluid Dynamics Applications in Food Processing

include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 4

, design of specific foods for gut microbiota, composite probiotic dairy products: concepts and design with a focus on millets, encapsulation;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 2

on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying;

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