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Handbook of Food Powders : Processes and Properties.
- Format:
- Book
- Author/Creator:
- Bhandari, Bhesh.
- Series:
- Woodhead Publishing Series in Food Science, Technology and Nutrition Series
- Language:
- English
- Subjects (All):
- Dried foods.
- Physical Description:
- 1 online resource (689 pages)
- Edition:
- 1st ed.
- Place of Publication:
- San Diego : Elsevier Science & Technology, 2013.
- Contents:
- Cover
- Handbook of food powders: Processes and properties
- Copyright
- Contents
- Contributor contact details
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Preface
- 1 Introduction to food powders
- 1.1 Introduction
- 1.2 Crystalline and amorphous microstructure of powders
- 1.3 Cohesive forces in powders
- 1.4 Adhesive forces and surface energetics
- 1.5 Stickiness of powders during their formation and handling
- 1.6 Surface structure of powders
- 1.7 Packing property of powders
- 1.8 Fluidity of powders
- 1.9 Compressibility of powders
- 1.10 Mixing property of powders
- 1.11 Segregation of powder particles
- 1.12 Dust formation and explosion risk
- 1.13 Hydration property of powders
- 1.14 Conclusion
- 1.15 References
- Part I Processing and handling of technologies
- 2 Spray drying for food powder production
- 2.1 Introduction
- 2.2 Principles of spray drying
- 2.3 Spray drying techniques and configurations
- 2.4 Applications of spray drying in the production of food powder
- 2.5 Conclusion and future trends
- 2.6 Sources of further information and advice
- 2.7 References
- 3 Freeze drying for food powder production
- 3.1 Introduction
- 3.2 The freeze drying process
- 3.3 Comparison to other drying methods
- 3.4 Freeze drying and powder production
- 3.5 Applications of freeze drying in the production of food powders
- 3.6 Conclusions and future trends
- 3.7 References
- 4 Roller and drum drying for food powder production
- 4.1 Introduction
- 4.2 Principles and operation of drum dryers
- 4.3 Modelling and simulation of drum drying
- 4.4 Drum drying technology
- 4.5 Conclusion
- 4.6 Sources of further information and advice
- 4.7 References
- 5 Modelling crystallization in spray drying for food powder production
- 5.1 Introduction
- 5.2 The spray-drying process.
- 5.3 Principles of crystallization: Williams-Landel-Ferry (WLF) equation and explaining solid-phase crystallization during spray-drying process
- 5.4 Techniques and applications: comparing the relative degree of crystallinity of spray-dried powders using mathematical model
- 5.5 Limitations of the solid-phase crystallization model
- 5.6 Conclusions and future trends
- 5.7 References
- 6 Grinding for food powder production
- 6.1 Introduction
- 6.2 Principles of grinding and modelling
- 6.3 Grinding technologies and equipments
- 6.4 Applications of grinding in the production of food powders
- 6.5 Limitations
- 6.6 Alternation drying and grinding (ADG) in powder technology
- 6.7 Conclusion and future trends
- 6.8 References
- 6.9 Appendix: nomenclature
- 7 Agglomeration/granulation in food powder production
- 7.1 Introduction
- 7.2 Powder characteristics
- 7.3 Physicochemical reactivity of food powders
- 7.4 Agglomeration processes and mechanisms
- 7.5 Wet controlled growth agglomeration technologies
- 7.6 Wet agglomeration mechanisms and powder reactivity
- 7.7 Conclusion
- 7.8 References
- 8 Fluidization in food powder production
- 8.1 Introduction
- 8.2 Principles of fluidization
- 8.3 Techniques and equipment
- 8.4 Applications of fluidization in the production of food powders
- 8.5 Limitations
- 8.6 Conclusion and future trends
- 8.7 Sources of further information and advice
- 8.8 References
- 8.9 Appendix: nomenclature
- 9 Powder mixing in the production of food powders
- 9.1 Introduction
- 9.2 Mixture quality: defining and assessing
- 9.3 Mixing processes and mechanisms
- 9.4 Mixing devices
- 9.5 Some elements for powder-mixer calculation and scale-up
- 9.6 Conclusion and future trends
- 9.7 References
- 10 Handling of food powders: flow patterns and storage design
- 10.1 Introduction.
- 10.2 Basic flow patterns in storage vessels
- 10.3 Storage vessel design
- 10.4 Mass-flow operation
- 10.5 The Jenike silo design method
- 10.6 The flow-no flow criterion
- 10.7 Silo design worked example
- 10.8 Conclusion
- 10.9 References
- 10.10 Appendices
- 11 Ensuring process safety in food powder production: the risk of dust explosion
- 11.1 Introduction
- 11.2 Dust explosion hazards
- 11.3 Laboratory testing to assess explosion characteristics of dust clouds
- 11.4 Safety from dust cloud explosion hazards
- 11.5 Specific unit operations
- 11.6 Conclusion
- 11.7 Sources of further information and advice
- 11.8 References
- Part II Powder properties
- 12 Powder properties in food production systems
- 12.1 Introduction
- 12.2 Sampling, moisture content and chemical composition
- 12.3 Particle properties
- 12.4 Bulk properties of powders
- 12.5 Conclusion
- 12.6 Future trends
- 12.7 References
- 13 Techniques to analyse particle size of food powders
- 13.1 Introduction
- 13.2 The importance of particle size of food powders
- 13.3 Collecting data for particle size analysis
- 13.4 Presenting particle size analysis data
- 13.5 Powder sampling and techniques for particle size analysis
- 13.6 Particle size analysis by direct methods
- 13.7 Particle size analysis by classification methods
- 13.8 Particle size analysis by secondary methods
- 13.9 Continuous and in-line measurements
- 13.10 Conclusion
- 13.11 References
- 14 Surface composition of food powders
- 14.1 Introduction
- 14.2 Microscopy techniques for analyzing the surface of food powders
- 14.3 Spectroscopy techniques for analyzing the surface of food powders
- 14.4 Surface sorption and extraction techniques for analyzing the surface of food powders
- 14.5 Factors affecting food powder surface composition.
- 14.6 Impact of powder surface composition on powder functionality
- 14.7 Food industry examples
- 14.8 Conclusion
- 14.9 Future trends
- 14.10 References
- 14.11 Appendix: abbreviations
- 15 Food powder rehydration
- 15.1 Introduction
- 15.2 Principles of powder rehydration: wettability and sinkability
- 15.3 Principles of powder rehydration: dispersibility
- 15.4 Principles of powder rehydration: solubility
- 15.5 Improving powder rehydration properties
- 15.6 Conclusion
- 15.7 References
- 16 Shelf-life of food powders
- 16.1 Introduction
- 16.2 Water absorption and desorption of food powders
- 16.3 Crystallization of amorphous powder
- 16.4 Oxidative changes
- 16.5 Effect of Maillard reactions on food products
- 16.6 Survival of dried probiotic bacteria
- 16.7 Conclusion
- 16.8 Sources of further information and advice
- 16.9 Acknowledgements
- 16.10 References
- Part III Speciality food powders
- 17 Dairy powders
- 17.1 Introduction
- 17.2 Bulk production of dairy powders
- 17.3 Physical properties and qualities of dairy powders
- 17.4 Physicochemical properties and qualities of dairy powders
- 17.5 Applications of dairy powders
- 17.6 Factors affecting the properties of milk, whey and derivative powders
- 17.7 Control and improvement of powder properties
- 17.8 Conclusion
- 17.9 References
- 18 Infant formula powders
- 18.1 Introduction
- 18.2 Global infant formula market
- 18.3 Nutritional composition
- 18.4 Classification of infant formula
- 18.5 Production of powdered infant formula
- 18.6 Conclusion
- 18.7 Future trends
- 18.8 References
- 19 Powdered egg
- 19.1 Introduction
- 19.2 Production of egg powders: types and process
- 19.3 Drying technologies for egg powder production
- 19.4 Factors affecting the functionality of egg powders
- 19.5 Applications in the food and beverage industries.
- 19.6 Conclusion
- 19.7 References
- 20 Tea and coffee powders
- 20.1 Introduction
- 20.2 Factors affecting quality of instant coffee powder
- 20.3 Instant coffee production
- 20.4 Health effects of instant coffee powder
- 20.5 Instant tea powder production
- 20.6 Health effects of instant tea powder
- 20.7 Typical tea powder products
- 20.8 Conclusion
- 20.9 References
- 21 Fruit and vegetable powders
- 21.1 Introduction
- 21.2 Fruit/vegetable powders and related products
- 21.3 Technologies for fruit and vegetable powder production
- 21.4 Grinding or pulverization
- 21.5 Storage
- 21.6 Conclusion
- 21.7 References
- 22 Rice flour and related products
- 22.1 Introduction
- 22.2 Rice flour processing
- 22.3 Chemical composition and nutritional properties of rice flour
- 22.4 Physicochemical properties of rice flour
- 22.5 Modifications of rice flour
- 22.6 Conclusion
- 22.7 References
- 23 Culinary powders and speciality products
- 23.1 Introduction
- 23.2 Herbs and spices
- 23.3 Soup powders
- 23.4 Salts
- 23.5 Safety of culinary powders
- 23.6 Conclusion
- 23.7 References
- 24 Powders containing microorganisms and enzymes
- 24.1 Introduction
- 24.2 Drying of bacterial cultures
- 24.3 Preservation of yeasts and enzymes
- 24.4 Spray drying of lactic acid bacteria
- 24.5 Single droplet drying
- 24.6 Mechanisms of bacterial death and survival in the drying process
- 24.7 Bacterial survival during storage
- 24.8 Modelling of drying and survival kinetics
- 24.9 Conclusion
- 24.10 Future trends
- 24.11 Sources of further information and advice
- 24.12 References
- 25 Coating foods with powders
- 25.1 Introduction
- 25.2 Types of powders used as food coatings
- 25.3 Principles and equipment for coating foods with powders
- 25.4 Difficulties caused by powder coating and ways to resolve them.
- 25.5 Conclusion.
- Notes:
- Description based on publisher supplied metadata and other sources.
- Other Format:
- Print version: Bhandari, Bhesh Handbook of Food Powders
- ISBN:
- 9780857098672
- OCLC:
- 865332627
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