|  | Tsotsas, Evangelos / Mujumdar, Arun (eds.)
Modern Drying Technology
Volume 3: Product Quality and Formulation
Modern Drying Technology (Volume 3)
 1. Edition July 2011
162.- Euro*
2011. XXXVI, 394 Pages, Hardcover
239 Fig. (13 Colored Fig.), 19 Tab.
- Handbook/Reference Book -
ISBN 978-3-527-31558-1 - Wiley-VCH, Weinheim
* Series price on request at service@wiley-vch.de |
Content
Sample Chapter
Index
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| Detailed description
This five-volume series provides a comprehensive overview of all important aspects of modern drying technology, concentrating on the transfer of cutting-edge research results to industrial use.
Volume 3 deals with product quality and formulation. Biochemical, physical, and mechanical transformations which can occur during drying are described as well as methods for monitoring product quality such as process analytical technology. The preservation of desired product properties is disucssed in detail for foods and biomaterials, freeze-dried active pharmaceutical ingredients, and highly porous, fragile materials such as aerogels. Emphasis is put on particle formation and morphology as well as on particle formulation by spray drying and spray fluidized bed processes, including granulation, agglomeration, coating, and encapsulation. Modeling tools such as Monte Carlo simulations, discrete particle modeling and neural networks are presented all in conjunction with real examples from industry and academia.
Released Volumes of Modern Drying Technology
*Volume 1: Computational Tolls at Different Scales
ISBN 978-3-527-31556-7
*Volume 2: Experimental Techniques
ISBN 978-3-527-31557-4
Forthcoming Volumes of Modern Drying Technology
*Volume 4: Energy Saving
ISBN 978-3-527-31559-8
*Volume 5: Process Intensification
ISBN 978-3-527-31560-4
*Set (Volume 1-5)
ISBN 978-3-527-31554-3
From the contents
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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