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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 powdersExamines powder properties, including surface
composition, shelf life, and techniques used to examine particle
sizeFocusses on speciality powders such as dairy, infant formulas,
powdered egg, fruit and vegetable, and culinary and speciality
products
With more than 12M tons of dairy powders produced each year at a
global scale, the drying sector accounts to a large extent for the
processing of milk and whey. It is generally considered that 40% of
the dry matter collected overall ends up in a powder form.
Moreover, nutritional dairy products presented in a dry form (eg,
infant milk formulae) have grown quickly over the last decade, now
accounting for a large share of the profit of the sector. Drying in
the Dairy Industry: From Established Technologies to Advanced
Innovations deals with the market of dairy powders issues,
considering both final product and process as well as their
interrelationships. It explains the different processing steps for
the production of dairy powders including membrane, homogenisation,
concentration and agglomeration processes. The book includes a
presentation of the current technologies, the more recent
development for each of them and their impact on the quality of the
final powders. Lastly, one section is dedicated to recent
innovations and methods directed to more sustainable processes, as
well as latter developments at lab scale to go deeper in the
understanding of the phenomena occurring during spray drying. Key
Features: Presents state-of-the-art information on the production
of a variety of different dairy powders Discusses the impact of
processing parameters and drier design on the product quality such
as protein denaturation and viability of probiotics Explains the
impact of drying processes on the powder properties such as
solubility, dispersibility, wettability, flowability, floodability,
and hygroscopicity Covers the technology, modelling and control of
the processing steps This book is a synthetic and complete
reference work for researchers in academia and industry in order to
encourage research and development and innovations in drying in the
dairy industry.
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.
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