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.