Handbook of Food Powders

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  • Publisher : Elsevier
  • Release : 31 August 2013
  • ISBN : 9780857098672
  • Page : 688 pages
  • Rating : 4.5/5 from 103 voters

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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 and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. 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

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Handbook of Food Powders

Handbook of Food Powders
  • Author : Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck
  • Publisher : Elsevier
  • Release Date : 2013-08-31
  • ISBN : 9780857098672
GET THIS BOOKHandbook of Food Powders

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 and includes chapters on spray, freeze and

Handbook of Food Processing Equipment

Handbook of Food Processing Equipment
  • Author : George D. Saravacos,Athanasios E. Kostaropoulos
  • Publisher : Springer Science & Business Media
  • Release Date : 2002
  • ISBN : 0306472767
GET THIS BOOKHandbook of Food Processing Equipment

This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations,

Handbook on Spray Drying Applications for Food Industries

Handbook on Spray Drying Applications for Food Industries
  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release Date : 2019-07-12
  • ISBN : 9780429619632
GET THIS BOOKHandbook on Spray Drying Applications for Food Industries

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and

Food Powders Properties and Characterization

Food Powders Properties and Characterization
  • Author : Ertan Ermiş
  • Publisher : Springer Nature
  • Release Date : 2020-10-29
  • ISBN : 9783030489083
GET THIS BOOKFood Powders Properties and Characterization

Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been

Handbook of Powder Science & Technology

Handbook of Powder Science & Technology
  • Author : Muhammed Fayed,Lambert Otten
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-11-27
  • ISBN : 9781461563730
GET THIS BOOKHandbook of Powder Science & Technology

Since the publication of the first edition of Canada, and Australia have increased teach Handbook of Powder Science and Technology, ing, research, and training activities in areas the field of powder science and technology has related to particle science and technology. gained broader recognition and its various ar In addition, it is worth mentioning the many eas of interest have become more defined and books and monographs that have been pub focused. Research and application activities lished on specific areas

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • ISBN : 9780323984317
GET THIS BOOKFood Processing Technology

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient

Spray Drying Encapsulation of Bioactive Materials

Spray Drying Encapsulation of Bioactive Materials
  • Author : Seid Mahdi Jafari,Ali Rashidinejad
  • Publisher : CRC Press
  • Release Date : 2021-09-07
  • ISBN : 9781000416442
GET THIS BOOKSpray Drying Encapsulation of Bioactive Materials

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible,

Food Structure and Functionality

Food Structure and Functionality
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-17
  • ISBN : 9780128214640
GET THIS BOOKFood Structure and Functionality

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral

Drying in the Dairy Industry

Drying in the Dairy Industry
  • Author : Cécile Le Floch-Fouéré,Pierre Schuck,Gaëlle Tanguy,Luca Lanotte,Romain Jeantet
  • Publisher : CRC Press
  • Release Date : 2020-11-25
  • ISBN : 9781351119481
GET THIS BOOKDrying in the Dairy Industry

With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying

Microbial Decontamination of Food

Microbial Decontamination of Food
  • Author : Manzoor Ahmad Shah,Shabir Ahmad Mir
  • Publisher : Springer Nature
  • Release Date : 2022-09-28
  • ISBN : 9789811951145
GET THIS BOOKMicrobial Decontamination of Food

Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel

Advanced Drying Technologies for Foods

Advanced Drying Technologies for Foods
  • Author : Arun S Mujumdar,Hong-Wei Xiao
  • Publisher : CRC Press
  • Release Date : 2019-06-19
  • ISBN : 9781000005493
GET THIS BOOKAdvanced Drying Technologies for Foods

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities

Food Microstructures

Food Microstructures
  • Author : Vic Morris,Kathy Groves
  • Publisher : Elsevier
  • Release Date : 2013-10-15
  • ISBN : 9780857098894
GET THIS BOOKFood Microstructures

The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure. After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic

Modifying Food Texture

Modifying Food Texture
  • Author : Jianshe Chen,Andrew Rosenthal
  • Publisher : Woodhead Publishing
  • Release Date : 2015-05-23
  • ISBN : 9781782423515
GET THIS BOOKModifying Food Texture

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. Discusses texture as an important

Modeling Food Processing Operations

Modeling Food Processing Operations
  • Author : Serafim Bakalis,Kai Knoerzer,Peter J Fryer
  • Publisher : Elsevier
  • Release Date : 2015-04-28
  • ISBN : 9781782422969
GET THIS BOOKModeling Food Processing Operations

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and

Metabolomics in Food and Nutrition

Metabolomics in Food and Nutrition
  • Author : Bart C Weimer,Carolyn Slupsky
  • Publisher : Elsevier
  • Release Date : 2013-10-31
  • ISBN : 9780857098818
GET THIS BOOKMetabolomics in Food and Nutrition

Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data