
Handbook of Food Powders : Processes and Properties.
Title:
Handbook of Food Powders : Processes and Properties.
Author:
Bhandari, Bhesh.
ISBN:
9780857098672
Personal Author:
Physical Description:
1 online resource (689 pages)
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition ; v.255
Woodhead Publishing Series in Food Science, Technology and Nutrition
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.
Abstract:
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.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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