Opis: Handbook of Food Powders

Many food ingredients are supplied in powdered form as reducing the water content increases shelf life and lowers transportation costs. Some important consumer food products are also commonly purchased in this form. Powder technology is therefore of great importance to the food industry. This book reviews essential topics in this area. The first part of this book reviews powder production and handling technologies. Chapters in part two consider essential powder properties. The final section of the book contains chapters on a wide range of different powders produced and used in the food and beverage industries.Part 1 Processing and handling technologies: Spray drying; Freeze drying; Drum drying; Crystallization; Grinding; Agglomeration and granulation; Fluidization; Powder mixing; Conveying food powders; Ensuring process safety; Optimisation of dairy powder production. Part 2 Powder properties: Powder properties; Techniques for analysing particle size; Surface composition; Rehydration; Shelf life stability. Part 3 Speciality food powders: Dairy powders; Infant formulae; Powdered Egg; Tea and coffee; Fruit and vegetable powders; Rice flour; Culinary powders and speciality products; Microorganisms and enzymes; Encapsulated powders; Coating foods with powders.

Szczegóły: Handbook of Food Powders

Tytuł: Handbook of Food Powders
Producent: Woodhead Publishing Ltd
ISBN: 9780857095138
Rok produkcji: 2014
Ilość stron: 810
Oprawa: Twarda

Recenzje: Handbook of Food Powders