Handbook of Food Powders (ePub)
Processes and Properties
(Sprache: Englisch)
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...
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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.
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
Autoren-Porträt
Professor Bhesh Bhandari has been associated with the University of Queensland for the last 25 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods and recently 3D printing of foods. Professor Bhandari has published five co-edited books and more than 350 book chapters and research papers. His publications have been cited nearly 14,000 times (2018), and he is recognised as one of the leading researchers in glass transition and encapsulation technologies in the food science discipline. Professor Bhandari was listed as a highly cited researcher in his discipline in 2015 by Thomson Reuters. He has recently patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach.Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects.
Professor Min Zhang works at the School of Food Science and Technology, Jiangnan University, China.
Dr Pierre Schuck is a researcher at INRA, France.
Bibliographische Angaben
- 2013, 688 Seiten, Englisch
- Herausgegeben: Bhesh R. Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0857098675
- ISBN-13: 9780857098672
- Erscheinungsdatum: 31.08.2013
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eBook Informationen
- Dateiformat: ePub
- Größe: 10 MB
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Sprache:
Englisch
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Pressezitat
"Chemical and biological engineers describe different processes that are involved in producing food powders, their further processing, and the functional properties of the powders. Among their topics are spray drying, roller and drum drying, grinding, powder mixing, flow patterns and storage design in handling food powders, the risk of dust explosion,…"--ProtoView.com, March 2014
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