Spray Drying for the Food Industry, in theUnit Operations and Processing Equipment in the Food Industryseries, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided into four sections, Fundamentals of Spray drying process, Application of spray drying for production of food powders, Encapsulation of food bioactive ingredients by spray drying, and Characterization and analysis of spray dried powders, all chapters emphasize the engineering, optimization and control of spray dryers and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of spray drying unit operations in food industriesHelps readers improve the formulation of food powders with natural ingredientsPromotes better control of spray drying with simulation and modeling tools | Spray Drying for the Food Industry by Seid Mahdi Jafari, Paperback | Indigo Chapters