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

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 discusses how desired properties of foods, biomaterials, active pharmaceutical ingredients, and fragile aerogels can be preserved during drying, and how spray drying and spray fluidized bed processes can be used for particle formation and formulation. Methods for monitoring product quality, such as process analytical technology, and modeling tools, such as Monte Carlo simulations, discrete particle modeling and neural networks, are presented with real examples from industry and academia.

Table of 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

About the Author :
Professor Dr. Ing. Evangelos Tsotsas holds the Chair of Thermal Process Engineering at Otto von Guericke University Magdeburg (Germany) since 1994. Prior to this, he was a Senior Process Specialist at the Dow Chemical Company. He has authored about 250 papers in refereed journals and conference proceedings, and is the recipient of the Hosokawa Award for Innovation and the ProcessNet Award for Excellence in Drying Research. He serves in various functions in organizations such as the German Research Foundation (DFG), the Alexander von Humboldt Foundation, and the European and German Working Party on Drying. Professor Arun S. Mujumdar has been Professor of Chemical and Mechanical Engineering at the McGill University, Canada, and at the National University of Singapore. He has authored 2 books and over 60 book chapters, edited or co-edited over 50 books including the Handbook of Industrial Drying.Member of various professional and scientific associations, he was recently conferred Doctor Honoris Causa by the Technical University of Lodz, Poland, and the University of Lyon, France.

Review :
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