Modern Drying Technology, Product Quality and Formulation Book

Series Preface.

Preface of Volume 3.

List of Contributors.

Recommended Notation.

EFCE Working Party on Drying: Address List.

1 Quality Changes in Food Materials as Influenced by Drying Processes (Catherine Bonazzi and Elisabeth Dumoulin).

1.1 Introduction.

1.2 Biochemical Reactions Induced by Drying.

1.3 Physical Transformations During Drying.

1.4 Mechanical Transformations Induced by Drying.

1.5 Storage and Rehydration of Food Products.

1.6 Conclusion.

References.

2 Impact of Drying on the Mechanical Properties and Crack Formation in Rice (Catherine Bonazzi and Francis Courtois).

2.1 Introduction.

2.2 Impact of Drying Conditions on Head Rice Yield for Paddy and Parboiled Rice.

2.3 Characterization of Fissures Formation by Image Analysis Techniques.

2.4 Characterization of the Mechanical Properties of the Rice Material.

2.5 Modeling the Impact of Drying on the Final Quality of Rice Grains.

2.6 Conclusion.

References.

3 Characterization and Control of Physical Quality Factors During Freeze-Drying of Pharmaceuticals in Vials (Julien Andrieu and Séverine Vessot).

3.1 Introduction.

3.2 Characterization Methods of the Key Quality Factors During Freeze-Drying of Pharmaceuticals in Vials.

3.3 Influence of Freezing and Freeze-Drying Parameters on Physical Quality Factors.

3.4 Product Quality and Stability During Drying and Storage.

3.5 Conclusions.

References.

4 In-Line Product Quality Control of Pharmaceuticals In Freeze-Drying Processes (Antonello A. Barresi and Davide Fissore).

4.1 Introduction.

4.2 Control of the Freezing Step.

4.3 Monitoring of the Primary Drying.

4.4 Control of the Primary Drying.

4.5 Monitoring and Control of Secondary Drying.

4.6 Quality by Design.

4.7 Continuous Freeze-Drying.

4.8 Conclusion.

References.

5 Understanding and Preventing Structural Changes During Drying of Gels (Thomas Metzger, Angélique Léonard, Wahbi Jomaa, and Hajime Tamon).

5.1 Introduction.

5.2 Gels and Their Applications – Quality Aspects.

5.3 Structural Characterization of Gels – Quality Assessment.

5.4 Drying Methods for Gels – Quality Loss.

5.5 Advanced Drying Techniques – Preserving Quality.

5.6 Advanced Modeling of Convective Drying – Understanding Quality.

5.7 Summary.

References.

6 Morphology and Properties of Spray-Dried Particles (Peter Walzel and Takeshi Furuta).

6.1 Introduction.

6.2 Morphology of Spray-Dried Particles.

6.3 Retention of Flavor in Spray-Dried Food Products.

6.4 Encapsulation and Microencapsulation of Enzymes and Oil by Spray Drying.

6.5 General Quality Aspects.

6.6 Concluding Remarks.

References.

7 Particle Formulation in Spray Fluidized Beds (Mirko Peglow, Sergiy Antonyuk, Michael Jacob, Stefan Palzer, Stefan Heinrich, and Evangelos Tsotsas).

7.1 Introduction.

7.2 General Principles of Particle Formulation in Spray Fluidized Beds.

7.3 Influence of Material Properties.

7.4 Influence of Operating Conditions.

7.5 Influence of Apparatus Design.

7.6 Neural Networks, Encapsulation.

7.7 Stochastic Discrete Modeling of Agglomeration.

7.8 Summary and Outlook.

References.

Index.