Handbook of Food Powders: Processes and Properties - Couverture rigide

Couverture rigide

ISBN 10 : 0857095137 ISBN 13 : 9780857095138

Editeur : Woodhead Publishing Ltd, 2013

Synopsis

Many food ingredients are supplied in powdered form as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders. Part two focusses on powder properties including surface composition and rehydration. Finally, part three highlights speciality food powders with chapters on dairy powders, fruit and vegetable powders and coating foods with powders.

Key Features: explores the processing and handling technologies in the production of food powders; examines powder properties, including surface composition, shelf life, and techniques used to examine particle size; focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products.

Contents: Introduction to food powders. Part 1 Processing and handling technologies: Spray drying for food powder production; Freeze drying for food powder production; Roller and drum drying for food powder production; Modelling crystallization in spray drying for food powder production; Grinding for food powder production; Agglomeration/granulation in food powder production; Fluidization in food powder production; Powder mixing in the production of food powders; Handling of food powders: Flow patterns and storage design; Ensuring process safety in food powder production: The risk of dust explosion. Part 2 Powder properties: Powder properties in food production systems; Techniques to analyse particle size of food powders; Surface composition of food powders; Food powder rehydration; Shelf-life of food powders. Part 3 Speciality food powders: Dairy powders; Infant formula powders; Powdered egg; Tea and coffee powders; Fruit and vegetable powders; Rice flour and related products; Culinary powders and speciality products; Microorganisms and enzymes in food powders; Coating foods with powders.

A propos du livre

À propos de l?auteur

Professor Bhesh Bhandari and Dr Nidhi Bansal work at the School of Agriculture and Food Sciences, University of Queensland, Australia. Professor Min Zhang works at the School of Food Science and Technology, Jiangnan University, China. Dr Pierre Schuck is a researcher at INRA, France.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 0857095137
• ISBN 13: 9780857095138
• Reliure: Relié
• Nombre de pages: 688
• Éditeur: Bhandari PhD Bhesh, Bansal Nidhi, Zhang PhD Min, Schuck Dr. Pierre
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible