高品質な乾燥食品の生産を実現させる高機能乾燥機の研究開発と製品化
Author:
Affiliation:
1. KIHARA WORKS CO., LTD
2. Yamaguchi Prefectural Industrial Technology Institute
3. Graduate School of Science and Innovation and Biomedical Engineering Center, Yamaguchi University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/24/1/24_23623/_pdf
Reference30 articles.
1. 1) S. Bruin, K. Ch. A. M. Luyben; Drying of food materials: A review of recent developments, Advances in drying, Hemisphere, New York, 1980, vol. 1, pp. 155-215.
2. 2) W. A. M. McMinn, T. R. A. Magee; Principles, methods and applications of the convective drying of foodstuffs. Food Bioprod. Process., 77, 175-193 (1999).
3. 3) S. Ray, U. Raychaudhuri, R. Chakraborty; An overview of encapsulation of active compounds used in food products by drying technology. Food Biosci., 13, 76-83 (2016).
4. 4) H. Yoshii; Technology establishment for formation of functional food powder with spray drying and molecular inclusion (in Japanese). Jpn. J. Food Eng., 23, 97-108 (2022).
5. 5) T. Furuta, T. L. Neoh; Microencapsulation of food bioactive components by spray drying: A review. Dry. Technol., 39, 1800-1831 (2021).
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