Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide solutions for drying sticky food products. It also deals with quality and safety aspects.

M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post Harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He earned his PhD in Food Science from the University of Mysore, and his master's in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic and prebiotic foods advanced food processing and preservation techniques.

Introduction to Spray Drying. Technical Advancement in Design of Spray Dryer for Plants. Standardization of Spray Dryer Design for Different Products. Spray Drying of Acid and Sugar Rich Foods. Spray Drying of Dairy and Cereal Foods. Spray Drying of Infant Foods. Spray Drying of Antioxidant Rich Foods. Spray Drying of Nutraceuticals. Spray Drying for Production of Food Colors from Natural Sources. Encapsulation of Flavors by Spray Drying Techniques. Technical Advancement for Retention of Nutrients During Spray Drying Process. Technical Advancement for Retention of Probiotic Count During Spray Drying Process. Recent Techniques for Packing and Storage of Spray Dried Food Products. Quality and Safety Aspects of Spray Dried Foods. Commercial Feasibility Analysis of Spray Dried Food Products. List of Spray Drying Equipment Suppliers & Manufacturers.