Handbook on Spray Drying Applications for Food Industries

Discover the essential resource for food engineers in the "Handbook on Spray Drying Applications for Food Industries" by M. Selvamuthukumaran, published by Taylor & Francis Inc in 2019. This comprehensive guide spans 348 pages and delves into the intricate process of spray drying, which transforms liquid materials into solid powders.

Designed to optimize processing conditions, this handbook addresses the challenges encountered during spray drying, particularly with sticky food products. It also emphasizes the importance of quality and safety, providing practical solutions to enhance your drying processes. Whether you’re an industry professional or a student, this book is an invaluable addition to your library, equipping you with the knowledge to excel in the food processing sector.