Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.
Country of Publication:
12 December 2019
Chapter 1 Principles and Applications of Encapsulation Technologies to Food Materials Ioannis Mourtzinos and Costas G. Biliaderis Chapter 2 Freeze Drying and Microwave Freeze Drying as Encapsulation Methods Vasiliki P. Oikonomopoulou and Magdalini K. Krokida Chapter 3 Encapsulation Methods: Spray Drying, Spray Chilling and Spray Cooling Maciej Jaskulski, Abdolreza Kharaghani, and Evangelos Tsotsas Chapter 4 Electro-Hydrodynamic Processes (Electrospinning and Electrospraying): Nonthermal Processes for Micro- and Nanoencapsulation M.A. Busolo, S. Castro, and J.M. Lagaron Chapter 5 Extrusion for Microencapsulation Andriana Lazou and Magdalini K. Krokida Chapter 6 Osmotic Dehydration and Combined Processes for Tissue Modification and Selective Ingredient Impregnation and Encapsulation E. Dermesonlouoglou, P. Taoukis, and M. Giannakourou Chapter 7 Other Technologies for Encapsulation (Air Suspension Coating, Pan Coating, and Vacuum Drying) Panagiota Eleni and Magdalini K. Krokida Chapter 8 Industry-Relevant Encapsulation Technologies for Food and Functional Food Production Drvenica Ivana, Dordevic Verica, Trifkovic Kata, Balanc Bojana, Levic Steva, Bugarski Branko, and Nedovic Viktor
Prof. Magdalini K. Krokida is Associate Professor at the School of Chemical Engineering of NTUA. She has been a member of the Laboratory of Process Analysis and Design since 2002. Her field of expertise covers design and optimization of physical processes, design and development of new products (especially foods), determination of the thermophysical properties of materials, as well as evaluation of the economic and environmental impact of several products and processes. Prof. Krokida has a considerable publishing activity, including 2 books, 7 chapters in international publications and more than 100 articles in international peer-reviewed journals, with more than 3000 citations. She has participated in numerous research projects, both as a scientific advisor and as a researcher. She is a reviewer of 10 international journals and has participated as a member of the organizing committee in several scientific congresses. Since 2010, she has been a representative of Greece at the International Scientific Committee of Drying (EFCF Working Party on Drying) and is an ambassador of Global Harmonization Initiative (GHI) in Greece.