Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
* Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying
* Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options
* Addresses the effect of different drying techniques on the nutritional profile of dairy products
* Provides essential information for dairy science academics as well as technologists active in the dairy industry
Об авторе
About the editor
C. Anandharamakrishnan is Director at the Indian Institute of Crop Processing Technology (IICPT), Thanjavur, India. Before assuming responsibility as Director, IICPT, he was Principal Scientist in the Food Engineering Department of the CSIR — Central Food Technological Research Institute, Mysore, India. He has been active in the field of spray drying for the past 10 years, working on the micro- and nanoencapsulation of nutraceuticals and computational fluid dynamics modelling of spray drying. He completed a Ph D on spray drying and spray-freeze drying of proteins at Loughborough University, UK.
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