Analytical Methods for Food and Dairy Powders.
Title:
Analytical Methods for Food and Dairy Powders.
Author:
Schuck, Pierre.
ISBN:
9781118307441
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (254 pages)
Contents:
Analytical Methods for Food and Dairy Powders -- CONTENTS -- Foreword -- Chapter 1: Dehydration Processes and their Influence on Powder Properties -- 1.1. Overview of operations -- 1.1.1. Concentration by evaporation -- 1.1.2. Drying -- 1.2. Properties of dehydrated products -- 1.2.1. Biochemical and physicochemical properties -- 1.2.2. Microbiological properties -- 1.2.3. Properties of use -- 1.3. Bibliography -- Chapter 2: Determination of Dry Matter and Total Dry Matter -- 2.1. Determination of free moisture or dry matter -- 2.1.1. Purpose and range of application -- 2.1.2. Definition -- 2.1.3. Principle -- 2.1.4. Reagents and other products -- 2.1.5. Instruments and glassware -- 2.1.6. Safety -- 2.1.7. Procedure -- 2.1.8. Expression of results -- 2.1.9. Remarks -- 2.1.10. Precision values -- 2.1.11. Examples -- 2.2. Determination of total moisture or total dry matter -- 2.2.1. Purpose and range of application -- 2.2.2. Definition -- 2.2.3. Principle -- 2.2.4. Reagents and other products -- 2.2.5. Instruments and glassware -- 2.2.6. Safety -- 2.2.7. Procedure -- 2.2.8. Expression of results -- 2.2.9. Remarks -- 2.2.10. Precision values -- 2.2.11. Analysis report -- 2.2.12. Examples -- 2.3. Bibliography -- Chapter 3: Determination of Nitrogen Fractions -- 3.1. Determination of the total nitrogen content (Kjeldahl method) -- 3.1.1. Purpose and range of application -- 3.1.2. Definition -- 3.1.3. Principle -- 3.1.4. Reagents and other products -- 3.1.5. Instruments and glassware -- 3.1.6. Safety -- 3.1.7. Procedure -- 3.1.8. Expression of results -- 3.1.9. Precision values -- 3.1.10. Examples -- 3.1.11. Annex -- 3.2. Determination of the nitrogen content soluble at pH 4.60 -- 3.2.1. Purpose and range of application -- 3.2.2. Definition -- 3.2.3. Principle -- 3.2.4. Reagents and other products -- 3.2.5. Instruments and glassware -- 3.2.6. Safety.
3.2.7. Procedure -- 3.2.8. Expression of results -- 3.2.9. Precision values -- 3.2.10. Examples -- 3.2.11. Annex -- 3.3. Determination of the non-protein nitrogen content -- 3.3.1. Purpose and range of application -- 3.3.2. Definition -- 3.3.3. Principle -- 3.3.4. Reagents and other products -- 3.3.5. Instruments and glassware -- 3.3.6. Safety -- 3.3.7. Procedure -- 3.3.8. Expression of results -- 3.3.9. Precision values -- 3.3.10. Examples -- 3.3.11. Annex -- 3.4. Determination of non-denatured whey protein nitrogen in skimmed milk powder -- 3.4.1. Purpose and range of application -- 3.4.2. Definition -- 3.4.3. Principle -- 3.4.4. Expression of results -- 3.4.5. Remarks -- 3.4.6. Examples -- 3.5. Protein nitrogen conversion factors based on amino acid composition in the case of milk and soy -- 3.5.1. Methods for the determination of the conversion factor -- 3.5.2. Conversion factors for milk, specific milk proteins, certain milk products and infant formulas -- 3.5.3. Conversion factors for soy and its derivatives -- 3.5.4. Conclusion -- 3.6. Bibliography -- Chapter 4: Determination of the Rate of Lactose Crystallisation -- 4.1. Definitions -- 4.2. Principle -- 4.2.1. Determination of the moisture content -- 4.2.2. Determination of the total moisture content -- 4.3. Expression of results -- 4.4. Remarks -- 4.5. Examples -- 4.6. Bibliography -- Chapter 5: Determination of Total Fat and Free Fat Content -- 5.1. Determination of total fat content -- 5.1.1. Purpose and range of application -- 5.1.2. Definition -- 5.1.3. Principle -- 5.1.4. Reagents and other products -- 5.1.5. Instruments and glassware -- 5.1.6. Safety -- 5.1.7. Procedure -- 5.1.8. Expression of results -- 5.1.9. Remarks -- 5.1.10. Precision values -- 5.1.11. Examples -- 5.2. Determination of free fat content -- 5.2.1. Purpose and range of application -- 5.2.2. Definition.
5.2.3. Principle -- 5.2.4. Reagents and other products -- 5.2.5. Instruments and glassware -- 5.2.6. Safety -- 5.2.7. Procedure -- 5.2.8. Expression of results -- 5.2.9. Remarks -- 5.2.10. Precision values -- 5.2.11. Analysis report -- 5.2.12. Examples -- 5.3. Bibliography -- Chapter 6: Determination of the Ash Content -- 6.1. Definitions -- 6.2. Principle -- 6.3. Instruments and glassware -- 6.4. Personal protection -- 6.5. Procedure -- 6.5.1. Preparation of the sample -- 6.5.2. Preparation of the crucible -- 6.5.3. Sample -- 6.5.4. Measurement -- 6.6. Expression of results -- 6.7. Precision values -- 6.7.1. Repeatability -- 6.8. Examples -- 6.9. Bibliography -- Chapter 7: Determination of Particle Size and Friability -- 7.1. Definition -- 7.2. Principle -- 7.3. Methods -- 7.3.1. Sieve particle size analysis -- 7.3.2. Laser particle size analysis -- 7.4. Reagents and other products -- 7.5. Instruments and glassware -- 7.5.1. Sieve particle size analysis -- 7.5.2. Laser particle size analysis -- 7.6. Personal protection -- 7.7. Procedure -- 7.7.1. Sieve particle size analysis -- 7.7.2. Laser particle size analysis -- 7.8. Expression of results -- 7.8.1. Sieve particle size analysis -- 7.8.2. Laser particle size analysis -- 7.8.3. Friability -- 7.9. Remarks -- 7.9.1. Particle size analysis -- 7.9.2. Sieve particle size analysis -- 7.9.3. Mesh size less than 120 µm -- 7.10. Precision values -- 7.10.1. Repeatability -- 7.11. Examples -- 7.12. Bibliography -- Chapter 8: Determination of Flowability and Floodability Indices -- 8.1. Definition -- 8.1.1. Flowability-fluidity -- 8.1.2. Floodability -- 8.2. Principle -- 8.2.1. Flowability-fluidity -- 8.2.2. Floodability -- 8.3. Reagents and other products -- 8.4. Instruments and glassware -- 8.4.1. The main unit -- 8.4.2. Accessories -- 8.5. Procedure -- 8.5.1. Flowability-fluidity -- 8.5.2. Floodability.
8.6. Expression of results -- 8.6.1. Flowability-fluidity -- 8.6.2. Floodability -- 8.7. Remarks -- 8.8. Precision values -- 8.8.1. Repeatability -- 8.9. Examples -- 8.10. Bibliography -- Chapter 9: Determination of Density, Interstitial Air Content and Occluded Air Content -- 9.1. Definition -- 9.2. Principle -- 9.3. Methods -- 9.3.1. Bulk density, ρB and tapped density, ρT -- 9.3.2. True density, ρTR -- 9.4. Equipment and glassware -- 9.4.1. Bulk density, ρB and tapped density, ρT -- 9.4.2. True density, ρTR -- 9.5. Safety -- 9.5.1. Personal protection -- 9.6. Procedure -- 9.6.1. Bulk density, ρB and tapped density, ρT -- 9.6.2. True density, ρTR -- 9.7. Expression of results -- 9.7.1. Bulk density (ρB) -- 9.7.2. Tapped density (ρT) -- 9.7.3. True density (ρTR) -- 9.7.4. Interstitial air (IA) -- 9.7.5. Occluded air (OA) -- 9.8. Remarks -- 9.8.1. True density -- 9.8.2. True volume -- 9.9. Precision values -- 9.9.1. Repeatability -- 9.10. Examples -- 9.11. Bibliography -- Chapter 10: Determination of Colour and Appearance -- 10.1. Determination of colour -- 10.1.1. Definitions -- 10.1.2. Principle -- 10.1.3. Instruments and glassware -- 10.1.4. Procedure -- 10.1.5. Expression of results -- 10.1.6. Precision values -- 10.1.7. Examples -- 10.2. Determination of the presence of scorched particles -- 10.2.1. Definition -- 10.2.2. Principle -- 10.2.3. Instruments and glassware -- 10.2.4. Reagent -- 10.2.5. Procedure -- 10.2.6. Expression of results -- 10.2.7. Precision values -- 10.2.8. Remarks -- 10.2.9. Examples -- 10.3. Bibliography -- Chapter 11: Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders -- 11.1. Determination of water activity -- 11.1.1. Definition -- 11.1.2. Principle -- 11.1.3. Method -- 11.1.4. Instruments and glassware -- 11.1.5. Personal protection -- 11.1.6. Procedure -- 11.1.7. Expression of results.
11.1.8. Remarks -- 11.1.9. Precision values -- 11.1.10. Examples -- 11.2. Determination of the sorption isotherm -- 11.2.1. Definition -- 11.2.2. Principle -- 11.2.3. Methods -- 11.2.4. Reagents and other products -- 11.2.5. Equipment and glassware -- 11.2.6. Personal protection -- 11.2.7. Procedure -- 11.2.8. Expression of results -- 11.2.9. Remarks -- 11.2.10. Precision values -- 11.2.11. Examples -- 11.3. Determination of hygroscopicity -- 11.3.1. Definition -- 11.3.2. Principle -- 11.3.3. Reagents and other products -- 11.3.4. Equipment and glassware -- 11.3.5. Personal protection -- 11.3.6. Procedure -- 11.3.7. Expression of results -- 11.3.8. Remarks -- 11.3.9. Precision values -- 11.3.10. Examples -- 11.4. Bibliography -- Chapter 12: Determination of Glass Transition Temperature Range -- 12.1. Definition -- 12.2. Principle -- 12.3. Methods -- 12.3.1. Differential scanning calorimetry -- 12.3.2. Rheological method -- 12.4. Instruments and glassware -- 12.4.1. Differential calorimetry -- 12.4.2. Rheological method -- 12.5. Personal protection -- 12.6. Procedure -- 12.6.1. Differential calorimetry -- 12.6.2. Rheological method -- 12.7. Expression of results -- 12.7.1. Differential calorimetry -- 12.7.2. Rheological method -- 12.8. Remarks -- 12.8.1. Adapt methods depending on powders being analysed -- 12.8.2. Conventional or modulated temperature differential scanning calorimetry -- 12.8.3. Tg values determined by differential scanning calorimetry and rheological analysis -- 12.9. Precision values -- 12.9.1. Repeatability -- 12.10. Examples -- 12.11. Bibliography -- Chapter 13: Determination of Rehydration Ability -- 13.1. Determination of wettability -- 13.1.1. Definition -- 13.1.2. Principle -- 13.1.3. Instruments and glassware -- 13.1.4. Procedure -- 13.1.5. Expression of results -- 13.1.6. Remarks -- 13.1.7. Precision values.
13.1.8. Examples.
Abstract:
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new
product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.
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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