Handbook of Food Powders

Handbook of Food Powders

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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 productsD i s t a n c e t h r o u g h d r y e r I n l e tga s t e m p e r a t u r e P a r t i c l e t e m p e r a t u r e Temperature Spray dryer Dryer inlet Dryer outlet the solid-phase crystallization rate at any stage of drying. The rate can then be integrated throughout the particle ... 5.2 Schematic diagram showing the gas and particle temperature profiles throughout the dryer. Ac Woodhead Publishing Limited, 2013 110anbsp;...


Title:Handbook of Food Powders
Author: Bhesh Bhandari, NIDHI BANSAL, Min Zhang, Pierre Schuck
Publisher:Elsevier - 2013-08-31
ISBN-13:

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