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Drying Technology is a peer-reviewed journal published by Taylor & Francis, covering Food Drying and Modeling, Microencapsulation and Drying Processes, Freezing and Crystallization Processes. Over its lifetime it has published 6,888 papers, which have received 172,273 citations.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Numbered (Vancouver/NLM) Numbered — [1], [2] in the text 1. Smith A, Jones B, Lee C. A representative article title. Drying Technology. 2023;12(3):45–58.
Formats any DOI in Drying Technology style. No sign-up. |
| Publishes research in | Food Drying and Modeling Microencapsulation and Drying Processes Freezing and Crystallization Processes Textile materials and evaluations Granular flow and fluidized beds |
| ISSN | 0737-3937 |
| Citation impact (2-yr) | 2.99 |
| h-index | 135 |
| i10-index | 3,934 |
| Top institutions publishing here | McGill University |
| Journal website | www.tandfonline.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
ABSTRACT This paper presents a new empirical model for single layer drying process, which was verified with selected experimental data. The present model is also compared with other single layer drying models available in the literature, using laboratory as well as field data from literature.
ABSTRACT Microencapsulation involves the incorporation of food ingredients, enzymes, cells, or other materials in small capsules. Microcapsules offer food processors a means with which to protect sensitive food components, ensure against nutritional loss, utilize otherwise sensitive ingredients, incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors and aromas, and transform liquids into…
Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nano-particles, and has been well developed and accepted within the pharmaceutical, chemical, food and many other industries. Spray drying is the most commonly used encapsulation technique for food products. A successful spray drying encapsulation relies…
Abstract Spray drying technique has been widely used for drying heat-sensitive foods, pharmaceuticals, and other substances, because of the solvent rapid evaporation from the droplets, Although most often considered a dehydration process, spray drying can also be used as an encapsulation method when it entraps ‘active’ material within a protective matrix, which is essentially inert…
