Handbook of Food Powders: Chemistry and Technology

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. Introduces six new chapters that incorporate the current developments in food powder technology Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products INDICE: 1. Introduction to food powders Part I: Processing and handling of technologies 2. Spray drying for food powder production 3. Freeze drying for food powder production 4. Roller and drum drying for food powder production 5. Modelling crystallization in spray drying for food powder production 6. Grinding for food powder production 7. Agglomeration/granulation in food powder production 8. Fluidization in food powder production 9. Powder mixing in the production of food powders 10. Handling of food powders: flow patterns and storage design 11. Ensuring process safety in food powder production: the risk of dust explosion 12. Gassing of food powders 13. Microbial decontamination of food powders Part II: Powder properties 14. Powder properties in food production systems  15. Techniques to analyse particle size of food powders 16. Surface composition of food powders 17. Food powder rehydration 18. Shelf-life of food powders 19. Abrasion and breakage of powders Part III: Speciality food powders 20. Dairy powders 21. Infant formula powders 22. Powdered egg 23. Tea and coffee powders 24. Fruit and vegetable powders 25. Rice flour and related products 26. Culinary powders and speciality products 27. Powders containing microorganisms and enzymes 28. Coating foods with powders 29. Gas encapsulated powders 30. Oil encapsulated powders 31. Plant-based protein powders 32. Meat and fish powders 33. Powder premixes of dairy sweetmeats 34. Plant fiber powders 35. Algae based powder

• ISBN: 978-0-323-98820-9
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Fecha Publicación: 01/03/2023
• Nº Volúmenes: 1
• Idioma: Inglés