Titlebook: Dehydration of Foods; Gustavo V. Barbosa-Cánovas,Humberto Vega-Mercado Book 1996 Springer-Verlag US 1996 food.food industry.food processin

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https://doi.org/10.1007/978-3-662-29067-5). The main differences between spray drying, fluidized bed drying and flash drying are the feed characteristics (fluid in spray drying versus solids); residence time (5 to 100 s for spray drying versus 1 to 300 min for fluidized bed) and particle size (10 to 500 pm for spray drying versus 10 to 3000 μm for fluidized bed).

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https://doi.org/10.1007/978-3-662-29067-5e for the production of dry plasma and blood products (Rey, 1975). Later, antibiotics and biological materials were prepared on an industrial scale by freeze drying. Figure 7.1 shows a basic configuration of a freeze drying system.

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