Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives

The first and only book on Spray-freeze-drying which is a relatively recent drying technique, that provides the signature advantages of spray-drying and freeze-drying, while overcoming the limitations of both.

Provides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying process

Contains 200+ illustrations and tabulations

Highlights the applications of spray-freeze-drying in the production of food products including soluble coffee, dairy powders, probiotics, and flavors.