Spray drying technique for food ingredient encapsulation. (2015)

• Record Type: Book
• Further Information: Note: C. Anandharamakrishnan, S. Padma Ishwarya.
• Authors: Anandharamakrishnan, C; Ishwarya, S. Padma, 1988-
• Contents: 1. Introduction to Spray Drying 1.1. Principle of atomisation 1.2. Classification of atomisers 1.2.1. Rotary atomisers 1.2.2. Pressure nozzle atomisers 1.2.3. Two-fluid nozzle atomizers 1.2.4. Ultrasonic atomisers 1.2.5. Electrohydrodynamic atomisers 1.3. Cyclone separator 1.4. Bag filter 1.5. Electrostatic separator 1.6. Morphology of spray dried particles. 1.6.1. Skin forming morphology with hollow internal structure 1.6.2. Blowhole formation 1.6.3. Agglomerate 1.6.4. Formation of dented structure and presence of small particles within large particles 1.7. Spray-drying process parameters and their influence on product quality 1.7.1. Atomisation parameters 1.7.1.1. Atomisation pressure 1.7.1.2. Feed flow rate 1.7.1.3. Feed viscosity 1.7.1.4. Feed surface tension 1.8. Parameters of spray-air contact and evaporation 1.8.1. Aspirator flow rate (or speed) 1.8.2. Inlet temperature 1.8.3. Outlet temperature 1.8.4. Glass transition temperature 1.8.5. Residence time of particles in spray chamber 1.9. Types of spray dryer 1.9.1. Open cycle spray dryer 1.9.2. Closed cycle spray dryer 1.9.3. Semi-closed cycle spray dryer 1.9.4. Single stage spray dryer 1.9.5. Two stage spray dryer 1.9.6. Short-form 1.9.7. Tall-form 1.10. Applications and advantages of spray drying 2. Introduction to encapsulation of food ingredients 2.1. Encapsulation of food ingredients 2.2. The core and wall for encapsulation 2.3. Encapsulation techniques. 2.3.1. Chemical encapsulation process 2.3.1.1. Coacervation 2.3.1.2. Inclusion complexation 2.3.1.3. Liposome entrapment 2.3.2. Mechanical or physical encapsulation processes 2.3.2.1. Emulsification 2.3.2.2. Spray chilling, spray cooling and fluidized bed drying 2.3.2.3. Freeze drying 2.3.2.4. Extrusion 2.3.2.5. Electrohydrodynamic technique for microencapsulation: Electrospraying and Electrospinning 2.3.2.6. Spray drying 2.4. The lexicon of encapsulation 3. Spray Drying for Encapsulation 3.1. Principle of encapsulation by spray drying 3.2. Process steps and parameters of encapsulation by spray drying 3.2.1. Emulsion formation 3.2.1.1. Rationale of emulsification step 3.2.1.2. Emulsion parameters influencing encapsulation efficiency 3.2.2. Spray drying of emulsion. 3.2.2.1. Atomization of the emulsion and influencing parameters 3.2.2.2. Drying of the emulsion droplets and influencing parameters. 3.3. Food ingredients encapsulated by spray drying 3.3.1. Microorganisms 3.3.2. Flavours 3.3.3. Bioactive food components 4. Selection of wall material for encapsulation by spray drying 4.1. Characteristics of wall materials for encapsulation by spray drying4.1.1. Solubility 4.1.2. Emulsification property 4.1.3. Film forming ability 4.1.4. Viscosity. 4.1.5. Glass transition 4.1.6. Degree of crystallinity 4.2. Approaches to choose wall materials for encapsulation 4.2.1. Estimation of drying kinetics and drying curve analysis for wall material selection 4.2.1.1. Isothermal drying method 4.2.1.2. Estimation of drying kinetics under simulated conditions of spray drying 4.2.2. Estimation of emulsification capacity 4.2.3. Analysis of viscosity and rheological characteristics of wall material dispersion 4.2.4. Determination of thermal properties of wall materials 4.3. Commonly used wall materials for encapsulation of food ingredients by spray drying 4.3.1. Gum Arabic 4.3.2. Maltodextrin 4.3.3. Whey protein 4.3.4. Gelatin 4.3.5. Sodium caseinate 4.3.6. Modified starches 4.3.7. Chitosan 5. Encapsulation of Probiotics by Spray Drying 5.1. Definition of probiotics and significance of probiotics encapsulation5.2. Probiotic characteristics of importance to spray drying encapsulation 5.3. Criteria to decide suitability of wall material for encapsulation of probiotics 5.4. Selection of spray drying process parameters 5.4.1. Effect of atomization on probiotic cell viability 5.4.2. Effect of spray drying process conditions on probiotic cell survival 5.4.2.1. Thermal effect of spray drying process on cell viability 5.4.2.1.1. Sub-lethal heat treatment 5.4.2.1.2. Inclusion of thermoprotective excipients 5.4.2.2. Dehydration effect of spray drying process on cell viability 5.4.2.2.1. Feed formulation effects 5.5. Stability of spray dried probiotic microcapsules to gastric environment 6. Encapsulation of flavours & specialty oils by spray drying 6.1. Selective diffusion theory and mechanisms of volatile retention during spray drying 6.2. Performance parameters of flavour encapsulation by spray drying 6.2.1. Encapsulation efficiency 6.2.1.1. Total oil analysis 6.2.1.2. Surface oil analysis 6.2.2. Lipid oxidation 6.2.2.1. Peroxide value determination 6.2.2.2. Active oxygen determination 6.2.3. Morphology and particle size 6.3. Factors influencing encapsulation of flavours and oils by spray drying 6.3.1. Emulsion related factors 6.3.1.1. Wall material 6.3.1.2. Core. 6.3.1.2.1. Flavour/oil payload 6.3.1.2.2. Molecular weight and vapour pressure 6.3.2. Spray drying related factors 6.3.2.1. Atomization factors 6.3.2.2. Inlet and exit air temperature 6.3.2.2.1. Influence of air temperature on encapsulation efficiency and core retention 6.3.2.2.2. Influence of air temperature on surface oil and lipid oxidation 6.3.2.2.3. Influence of air temperature on morphology and particle size 6.3.2.3. Feed temperature 7. Encapsulation of bioactive ingredients by spray drying7.1. Spray drying encapsulation of polyphenols 7.1.1. Polyphenols and their functional properties 7.1.2. Rationale for encapsulation of polyphenols 7.1.3. Influence of core nature on encapsulation efficiency 7.1.4. Influence of wall material selection and spray drying process parameters on polyphenolic core retention 7.2. Spray drying encapsulation of vitamins 7.2.1. The functional benefits of vitamins 7.2.2. Vitamin stability and rationale for encapsulation of vitamins 7.2.3. Influence of wall material and feed composition on vitamin encapsulation 7.2.4. Influence of spray drying parameters on vitamin encapsulation 7.3. Spray drying encapsulation of carotenoids 7.3.1. Carotenoids and their functional significance 7.3.2. Rationale for spray drying encapsulation of carotenoids 7.3.3. Effect of wall material selection and feed composition on encapsulation of carotenoids 7.3.4. Effect of spray drying processing conditions on encapsulation of carotenoids 8. Spray Drying for Nanoencapsulation of Food Components 8.1. Introduction to food nanoparticles and nanoencapsulation 8.2. Nano spray dryer 8.2.1. Operation principle of nano spray dryer 8.2.1.1. Piezo-electric driven vibrating mesh atomization 8.2.1.2. Heating mode, hot air flow pattern and configuration of spray chamber 8.2.1.3. Product separation by electrostatic precipitator 8.3. Nanoencapsulation of food bioactive compounds by nano spray dryer 8.4. Analytical methods to characterize nanoencapsulates in foods 8.4.1. Electron microscopy 8.4.1.1. Scanning electron microscopy 8.4.1.2. Transmission electron microscopy 8.4.1.3. Atomic force microscopy 8
• Edition: 1st
• Publisher Details: Chichester, West Sussex : Wiley Blackwell
• Publication Date: 2015
• Extent: 1 online resource
• Subjects: 664.028; Food -- Preservation; Spray drying; Microencapsulation
• Languages: English
• ISBNs: 9781118864074; 9781118864272; 9781118864104
• Related ISBNs: 9781118864197
• Notes: Note: Includes bibliographical references.; Note: Description based on CIP data; item not viewed.
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