Spray Drying for the Food Industry

Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 550 papers in international journals (h-index= 86 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com”.Katarzyna Samborska received her PhD in Food Technology (2004) from Warsaw University of Live Sciences in Poland. In 2003-2004 she was a Marie Curie scholar at Katholieke Universiteit Leuven in Belgium. She has been working on spray drying of sugar-rich foods and enzymes for the past 20 years. She has published more than 80 papers in top-ranked international food science journals (h-index=28 in Scopus), is the main author of two patents related to the production of honey powder, and was the co-editor of a special issue in Drying Technology devoted to spray drying for the retention of food bioactive compounds and nutraceuticals. She is one of the world's highly cited researchers (2% top scientists) by Clarivate Analytics (2024, 2025).

• Section 1: Fundamentals of Spray drying process1. Introduction to spray drying process2. Simulation and design of spray driers3. Optimization of the spray drying processSection 2: Application of spray drying for production of food powders4. Spray drying of milk and milk products5. Spray drying of dairy and soy proteins6. Spray drying of sugar-rich food products7. Spray drying of coffee8. Spray drying of egg components9. Spray drying of starches and gumsSection 3: Application of spray drying for encapsulation of food ingredients10. Spray drying encapsulation of flavors and essential oils11. Spray drying encapsulation of natural food colorants12. Spray drying encapsulation of phenolic compounds and antioxidants13. Spray drying encapsulation of minerals and vitamins14. Spray drying encapsulation of probiotics and enzymes15. Encapsulation efficiency of food bioactive ingredients during spray drying16. Nanoencapsulation of food ingredients by nano spray dryerSection 4: Characterization and Storage of spray dried powders17. Physical properties and stickiness of spray dried food powders18. Packaging and storage of spray dried food powders