Spray drying for food powder production

Meng Wai Woo, Bhesh Bhandari

Research output: Chapter in Book/Report/Conference proceedingChapter (Book)Researchpeer-review

22 Citations (Scopus)

Abstract

This chapter describes important aspects in producing food powder with the spray drying technique. The chapter firstly introduces the fundamental heat and transfer principles of spray drying which transforms individual droplets into particles. Various spray drying configurations relevant to food powder production are then discussed. Specific applications of spray drying for the production of dairy products, high sugar products, high protein products and encapsulated powders are given in the chapter.

Original languageEnglish
Title of host publicationHandbook of Food Powders
Subtitle of host publicationProcesses and Properties
EditorsBhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck
Place of PublicationCambridge UK
PublisherWoodhead Publishing Limited
Pages29-56
Number of pages28
ISBN (Electronic)9780857098672
ISBN (Print)9780857095138
DOIs
Publication statusPublished - 31 Aug 2013

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherWoodhead Publishing Limited
Number255
ISSN (Print)2042-8049
ISSN (Electronic)2042-8057

Keywords

  • Co-current
  • Counter-current
  • Dairy
  • Encapsulation
  • Food powder
  • Protein
  • Spray drying
  • Sugar

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