Details

Autor(en) / Beteiligte

• Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck / Bhesh R. Bhandari, NIDHI BANSAL, Min Zhang, Pierre Schuck

Titel

Handbook of Food Powders - Processes and Properties

Auflage

1

Ort / Verlag

San Diego: Woodhead Publishing

Erscheinungsjahr

2013

Beschreibungen/Notizen

• 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. This book 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. This book 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.