Drying rides high. (spray drying of more food products): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on November 1, 1997. The length of the article is 1120 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: The food processing industry is adopting spray drying to many of its food products. The only products which were traditionally spray dried were eggs and dairy products. As the demand for instant foods increases, so does the demand for more spray-dried food products such as vegetable proteins, flavorings and meat broths. In the meantime, spray drying provides maximum profits to the food processor since it results in less energy consumption, improved yield and better prices.

Citation Details
Title: Drying rides high. (spray drying of more food products)
Author: Linda S. Madl
Publication:Food Processing (Magazine/Journal)
Date: November 1, 1997
Publisher: Putman Media, Inc.
Volume: v58 Issue: n11 Page: p86(2)

Distributed by Thomson Gale