Chapter 65. Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. A. L. Muñoz-Herrera1,
  2. V. Tejeda-Hernández1,
  3. A. Jiménez-Aparicio1,
  4. J. Welti-Chanes1,
  5. J. J. Chanona-Pérez1,
  6. L. Alamilla-Beltrán2,
  7. G. F. Gutiérrez-López1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch65

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Muñoz-Herrera, A. L., Tejeda-Hernández, V., Jiménez-Aparicio, A., Welti-Chanes, J., Chanona-Pérez, J. J., Alamilla-Beltrán, L. and Gutiérrez-López, G. F. (2010) Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch65

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México City, México

  2. 2

    Departamento de Ingeniería, Bioquímica y Graduados en Alimentos, Escuela Nacional de Ciencias Biolígicas, Instituto Politénico Nacional, México City, México

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • microstructural, physical, rehydration properties – spray drying;
  • operating conditions - influencing rehydration of food powders;
  • food processing - generating products having quality;
  • quality, safety - aim in food process;
  • food drying - complex process;
  • flow properties - depending on drying conditions

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusion

  • Acknowledgments

  • References

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