Modeling The Spray Atomization Of Emulsion Embedded Agricultural Solutions

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Modeling the Spray Atomization of Emulsion Embedded Agricultural Solutions

Author : De-Wei Yin
Publisher :
ISBN 13 :
Total Pages : 12 pages
Book Rating : 4.:/5 (125 download)

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Book Synopsis Modeling the Spray Atomization of Emulsion Embedded Agricultural Solutions by : De-Wei Yin

Download or read book Modeling the Spray Atomization of Emulsion Embedded Agricultural Solutions written by De-Wei Yin and published by . This book was released on 2010 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt: A typical agricultural chemical spray process involves atomizing a liquid stream of diluted pesticide solution through hydraulic spray nozzles that inherently produce a wide spectrum of spray droplet sizes. Finer droplets have higher potential for off-target movement or drift, which is of concern due to its potential impact on neighboring crops and livestock, sensitive ecological resources, and human health. Research by the Spray Drift Task Force and others has demonstrated that, although spray nozzle selection and application parameters are the key factors to produce the desired droplet size spectrum, the physical properties of the spray solution have significant effects on the droplet size distribution for various kinds of nozzles. One of these properties of many spray fluids is the inclusion of an oil phase in the form of an emulsion. The effect of oil-in-water emulsions on the spray droplet size distribution has been demonstrated by previous work. However, the mechanisms of this effect are largely unknown. In this study, a method to model this effect was proposed. A characteristic dimensionless number for connecting the bulk spray properties and the microscopic emulsion droplet properties was defined as the ratio between the emulsion recovery time and the spray atomization time. This study will help in the design of agricultural spray nozzles and the optimization of anti-drift spray additives.

Field Precision Pesticide Application Technology and Ground Intelligent Sprayer

Author : Wei Qiu
Publisher : Frontiers Media SA
ISBN 13 : 2832546412
Total Pages : 161 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Field Precision Pesticide Application Technology and Ground Intelligent Sprayer by : Wei Qiu

Download or read book Field Precision Pesticide Application Technology and Ground Intelligent Sprayer written by Wei Qiu and published by Frontiers Media SA. This book was released on with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Spray Drying Handbook

Author : Keith Masters
Publisher :
ISBN 13 :
Total Pages : 718 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Spray Drying Handbook by : Keith Masters

Download or read book Spray Drying Handbook written by Keith Masters and published by . This book was released on 1985 with total page 718 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This edition reflects the changes which have occurred in spray drying technology and plant design since the publication of the fourth edition. The author argues that spray drying will remain the most important dehydration technique available to convert pumpable fluid feedstocks into powders. Topics covered include the drying principles, a survey of auxiliary equipment and the applications of spray drying in industry. There is a new chpater on spray drying in environmental control and there is a list of spray drying patents issued within the last five years. This edition also contains more data and tables that cover operation and design information for a wide range of products."--Provided by the publisher.

Development of Trans-free Lipid Systems and their Use in Food Products

Author : Jorge F Toro-Vazquez
Publisher : Royal Society of Chemistry
ISBN 13 : 1839166541
Total Pages : 320 pages
Book Rating : 4.8/5 (391 download)

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Book Synopsis Development of Trans-free Lipid Systems and their Use in Food Products by : Jorge F Toro-Vazquez

Download or read book Development of Trans-free Lipid Systems and their Use in Food Products written by Jorge F Toro-Vazquez and published by Royal Society of Chemistry. This book was released on 2022-02-07 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.

Nanoencapsulation of Food Bioactive Ingredients

Author : Seid Mahdi Jafari
Publisher : Academic Press
ISBN 13 : 0128097418
Total Pages : 500 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Nanoencapsulation of Food Bioactive Ingredients by : Seid Mahdi Jafari

Download or read book Nanoencapsulation of Food Bioactive Ingredients written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2017-05-25 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. - Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods - Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils - Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Handbook on Spray Drying Applications for Food Industries

Author : M. Selvamuthukumaran
Publisher : CRC Press
ISBN 13 : 0429619634
Total Pages : 216 pages
Book Rating : 4.4/5 (296 download)

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Book Synopsis Handbook on Spray Drying Applications for Food Industries by : M. Selvamuthukumaran

Download or read book Handbook on Spray Drying Applications for Food Industries written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2019-07-12 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

Flavor Encapsulation

Author : Sara J. Risch
Publisher :
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.:/5 (44 download)

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Book Synopsis Flavor Encapsulation by : Sara J. Risch

Download or read book Flavor Encapsulation written by Sara J. Risch and published by . This book was released on 1988 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is a new book that offers complete coverage of the most current research in flavor encapsulation. Covers processes such as extrusion, coacervation, microencapsulation, and molecular inclusion, with special emphasis on spray drying. Discusses various substances, including maltodextrins, corn syrup solids, and alginates, as part of a matrix system for flavor encapsulation. Also discusses wall materials, including acacia gums, carbohydrate-derived polymers, lipophilic starches, protein-based materials, and more. Offers complete and practical coverage of the processes involved. Vital information for flavor researchers as well as those industries for which spray drying offers a promising new technology.

Aerosol Science

Author : Ian Colbeck
Publisher : John Wiley & Sons
ISBN 13 : 1119977924
Total Pages : 522 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Aerosol Science by : Ian Colbeck

Download or read book Aerosol Science written by Ian Colbeck and published by John Wiley & Sons. This book was released on 2014-02-03 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: AEROSOL SCIENCE TECHNOLOGY AND APPLICATIONS Aerosols influence many areas of our daily life. They are at the core of environmental problems such as global warming, photochemical smog and poor air quality. They can also have diverse effects on human health, where exposure occurs in both outdoor and indoor environments. However, aerosols can have beneficial effects too; the delivery of drugs to the lungs, the delivery of fuels for combustion and the production of nanomaterials all rely on aerosols. Advances in particle measurement technologies have made it possible to take advantage of rapid changes in both particle size and concentration. Likewise, aerosols can now be produced in a controlled fashion. Reviewing many technological applications together with the current scientific status of aerosol modelling and measurements, this book includes: Satellite aerosol remote sensing The effects of aerosols on climate change Air pollution and health Pharmaceutical aerosols and pulmonary drug delivery Bioaerosols and hospital infections Particle emissions from vehicles The safety of emerging nanomaterials Radioactive aerosols: tracers of atmospheric processes With the importance of this topic brought to the public's attention after the eruption of the Icelandic volcano Eyjafjallajökull, this book provides a timely, concise and accessible overview of the many facets of aerosol science.

Spray Drying Techniques for Food Ingredient Encapsulation

Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
ISBN 13 : 1118864271
Total Pages : 315 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Spray Drying Techniques for Food Ingredient Encapsulation by : C. Anandharamakrishnan

Download or read book Spray Drying Techniques for Food Ingredient Encapsulation written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2015-07-23 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

Handbook of Drying for Dairy Products

Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
ISBN 13 : 1118930517
Total Pages : 340 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Handbook of Drying for Dairy Products by : C. Anandharamakrishnan

Download or read book Handbook of Drying for Dairy Products written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2017-02-03 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Biomaterials

Author : Rosario Pignatello
Publisher : BoD – Books on Demand
ISBN 13 : 1789230640
Total Pages : 116 pages
Book Rating : 4.7/5 (892 download)

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Book Synopsis Biomaterials by : Rosario Pignatello

Download or read book Biomaterials written by Rosario Pignatello and published by BoD – Books on Demand. This book was released on 2018-05-02 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: This contribution book collects five among reviews and original articles from eminent experts working in the interdisciplinary area of biomaterial synthesis and application. From their direct and recent experience, the readers can access the novel and ongoing potentialities of different synthetic and engineered biomaterials. Contributions reflect the fundamental studies, with a particular attention to the physico-chemical mechanical characterization of biomaterials, along with biocompatibility studies and potential clinical use. After an introductory chapter on the question of storage stability for biomaterial-based devices and products and for polymeric nanomedicines, a first review deals with the use and commercial sources of hydroxyapatite in tissue engineering and other biomedical applications. A study follows on optical fiber laser marking on the properties of stainless steel in implant manufacturing. Two other reviews, respectively, focused on the approaches to prevent or treat the effects of calcification that occurs in vivo on biomaterial-based implants and on the encapsulation of pancreatic islet cells for the treatment of type I diabetes will be presented. Finally, an overview on the physical bases and application in biomaterial science of the spray-drying process will close the volume. This setting will allow to achieve a general view of how classical and novel biomaterials can be applied, along with the methodologies necessary to design, develop, and characterize them, without the restrictions necessarily imposed by industrial or profit concerns. Readers will be apprised about the methodologies used to develop biomaterials possessing the physical and biological properties needed for specific medical and clinical applications.

Handbook of Industrial Drying

Author : Arun S. Mujumdar
Publisher : CRC Press
ISBN 13 : 1420017616
Total Pages : 1310 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Industrial Drying by : Arun S. Mujumdar

Download or read book Handbook of Industrial Drying written by Arun S. Mujumdar and published by CRC Press. This book was released on 2006-11-08 with total page 1310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog

Microencapsulation of Food Ingredients

Author : Per Vilstrup
Publisher : Woodhead Publishing Limited
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Microencapsulation of Food Ingredients by : Per Vilstrup

Download or read book Microencapsulation of Food Ingredients written by Per Vilstrup and published by Woodhead Publishing Limited. This book was released on 2001 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: CONTENTS Microencapsulation: what it is and its purpose; Microcapsule characterisation: release kinetics/mechanism; Legal aspects; Single core encapsulation -filmcoating; liposomes in the food industry and centrifugal coextrusion encapsulation; Multiple core encapsulation- encapsulation materials; the spray drying of food ingredients; modified spray congealing/spray drying of aqueous dispersions; microencapsulation and alginate; extrusion technology and microencapsulation.

Food Powders

Author : Enrique Ortega-Rivas
Publisher : Springer Science & Business Media
ISBN 13 : 0387276130
Total Pages : 382 pages
Book Rating : 4.3/5 (872 download)

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Book Synopsis Food Powders by : Enrique Ortega-Rivas

Download or read book Food Powders written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2006-04-04 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

Principles of Food Sanitation

Author : Norman G. Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 1475762631
Total Pages : 432 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Principles of Food Sanitation by : Norman G. Marriott

Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Fluid Dynamics and Transport of Droplets and Sprays

Author : W. A. Sirignano
Publisher : Cambridge University Press
ISBN 13 : 0521884896
Total Pages : 481 pages
Book Rating : 4.5/5 (218 download)

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Book Synopsis Fluid Dynamics and Transport of Droplets and Sprays by : W. A. Sirignano

Download or read book Fluid Dynamics and Transport of Droplets and Sprays written by W. A. Sirignano and published by Cambridge University Press. This book was released on 2010-01-11 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the theoretical foundations of spray and droplet applications relevant to the technology for active control of sprays applied to new products and applications, improved product performance, cost reductions, and improved environmental outcomes. It also covers theory related to power and propulsion; materials processing and manufacturing technologies including droplet-based net form processing, coating, and painting; medication; pesticides and insecticides; and other consumer uses.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Author : Blanca Hernandez-Ledesma
Publisher : Academic Press
ISBN 13 : 012822584X
Total Pages : 676 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress by : Blanca Hernandez-Ledesma

Download or read book Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress written by Blanca Hernandez-Ledesma and published by Academic Press. This book was released on 2021-12-03 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. - Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds - Offers an overview of the main anti-inflammatory and antioxidant compounds in foods - Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives