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Modern Drying Technology, Volume 3: Product Quality and Formulation

Modern Drying Technology, Volume 3: Product Quality and Formulation (Hardcover, Volume 3)

Arun S. Mujumdar, Evangelos Tsotsas (엮은이)
John Wiley & Sons Inc
444,410원

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Modern Drying Technology, Volume 3: Product Quality and Formulation
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책 정보

· 제목 : Modern Drying Technology, Volume 3: Product Quality and Formulation (Hardcover, Volume 3) 
· 분류 : 외국도서 > 기술공학 > 기술공학 > 생화학
· ISBN : 9783527315581
· 쪽수 : 430쪽
· 출판일 : 2011-08-29

목차

QUALITY CHANGES IN FOOD MATERIALS AS INFLUENCED BY DRYING PROCESSES
Introduction
Biochemical Reactions Induced by Drying
Physical Transformations During Dyring
Mechanical Transformations Induced by Drying
Storage and Rehydration of Food Products
Conclusion

IMPACT OF DRYING ON THE MECHANICAL PROPERTIES AND CRACK FORMATION IN RICE
Introduction
Impact of Drying Conditions on Head Rice Yield for Paddy and Parboiled Rice
Characterization of Fissures Formation by Image Analysis Techniques
Characterization of the Mechanical Properties of the Rice Material
Modeling the Impact of Drying on the Final Quality of Rice Grains
Conclusion

CHARACTERIZATION AND CONTROL OF PHYSICAL QUALITY FACTORS DURING FREEZE-DRYING OF PHARMACEUTICALS IN VIALS
Introduction
Characterization Methods of the Key Quality Factors During Freeze-Drying of Pharmaceuticals in Vials
Influence of Freezing and Freeze-Drying Parameters on Physical Quality Factors
Product Quality and Stability During Drying and Storage
Conclusions

IN-LINE PRODUCT QUALITY CONTROL OF PHARMACEUTICALS IN FREEZE-DRYING PROCESSES
Introduction
Control of the Freezing Step
Monitoring of the Primary Drying
Control of the Primary Drying
Monitoring and Control of Secondary Drying
Quality by Design
Continuous Freeze-Drying
Conclusion

UNDERSTANDING AND PREVENTING STRUCTURAL CHANGES DURING DRYING OF GELS
Introduction
Gels and Their Applications -
Quality Aspects
Structural Characterization of Gels -
Quality Assessment
Drying Methods for Gels -
Quality Loss
Advanced Drying Techniques -
Preserving Quality
Advanced Modeling of Convective Drying -
Understanding Quality
Summary

MORPHOLOGY AND PROPERTIES OF SPRAY-DRIED PARTICLES
Introduction
Morphology of Spray-Dried Particles
Retention of Flavor in Spray-Dried Food Products
Encapsulation and Microencapsulation of Enzymes and Oil by Spray Drying
General Quality Aspects
Concluding Remarks

PARTICLE FORMULATION IN SPRAY FLUIDIZED BEDS
Introduction
General Principles of Particle Formulation in Spray Fluidized Beds
Influence of Material Properties
Influence of Operating Conditions
Influence of Apparatus Design
Neural Networks, Encapsulation
Stochastic Discrete Modeling of Agglomeration
Summary and Outlook

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