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Introduction In food industry spray drying processes are widely used to produce dry free flowing powder starting from a liquid formulation. Since this is a one stage process with high drying capacity it has advantages compared to multi stage

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. Jantzen , M. ; Göpel , A. ; Beermann , C. ( 2013 ) “ Direct Spray Drying and Microencapsulation of Probiotic Lactobacillus Reuteri from Slurry Fermentation with Whey ”, in Journal of Applied Microbiology 115 ( 2013 ), pp. 1029 – 1036

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Progress in Agricultural Engineering Sciences
Authors: Tamás Csurka, Klára Pásztor-Huszár, Adrienn Tóth, Richárd Pintér, and László Ferenc Friedrich

spray dried or freeze dried for storage or transportation because the protein rich liquids have very unfavorable shelf-life ( Salvador et al., 2009 ). Blood coagulation is a process, which is initiated by certain physico-chemical effects. This process

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opportunities for the meat industry, but it is already used in bakery products: fresh, frozen and spray-dried plasma has a similar effect in texture and appearance of cakes to egg white in similar form and amount ( Johnson et al., 1979; Lee et al., 1991

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