Spray drying for food powder production

Woo, M. W. and Bhandari, B. (2013). Spray drying for food powder production. In Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck (Ed.), Handbook of Food Powders: Processes and Properties (pp. 29-56) Sawston, Cambridge, UK: Woodhead Publishing. doi:10.1533/9780857098672.1.29

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Author Woo, M. W.
Bhandari, B.
Title of chapter Spray drying for food powder production
Title of book Handbook of Food Powders: Processes and Properties
Place of Publication Sawston, Cambridge, UK
Publisher Woodhead Publishing
Publication Year 2013
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1533/9780857098672.1.29
Series Woodhead Publishing Series in Food Science, Technology and Nutrition
ISBN 9780857095138
ISSN 2042-8049
Editor Bhesh Bhandari
Nidhi Bansal
Min Zhang
Pierre Schuck
Volume number 255
Chapter number 2
Start page 29
End page 56
Total pages 28
Total chapters 25
Language eng
Formatted Abstract/Summary
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.
Keyword Spray drying
Food powder
Q-Index Code B1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Book Chapter
Collections: Non HERDC
School of Agriculture and Food Sciences
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Citation counts: TR Web of Science Citation Count  Cited 5 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 7 times in Scopus Article | Citations
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Created: Fri, 18 Apr 2014, 19:55:53 EST by Prof Bhesh Bhandari on behalf of School of Agriculture and Food Sciences