ENCAPSULATION OF NANO-EMULSIONS BY SPRAY DRYING: Optimization of the process

Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nanoparticles, and has been well developed and accepted within the pharmaceutical, chemical, food and many other industries. Spray drying is the most commonly used encapsulation technique for food products. A successful spray drying encapsulation relies on achieving high retention of the core materials especially volatiles and minimum amounts of the surface oil on the powder particles for both volatiles and non-volatiles during the process and storage. The properties of wall and core materials and the prepared emulsion along with the drying process conditions will influence the efficiency and retention of core compounds. This book highlights the new developments in spray drying microencapsulation of food oils and flavors with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency ofspray drying encapsulation.

Seid Mahdi Jafari (PhD, MSc, BSc) was born in Mashad (Iran). He studied Food Science and Technology until Master degree in Iran, and continued his studies in PhD degree at the University of Queensland, Australia in the area of Food Process Engineering. He received a distinguished award for his thesis from UQ and published 9 papers in top journals.