Handbook of Food Powders Book

Handbook of Food Powders


  • Author : Bhesh Bhandari
  • Publisher : Elsevier
  • Release Date : 2013-08-31
  • Genre: Technology & Engineering
  • Pages : 688
  • ISBN 10 : 9780857098672

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Handbook of Food Powders Excerpt :

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 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

Handbook on Spray Drying Applications for Food Industries Book

Handbook on Spray Drying Applications for Food Industries


  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release Date : 2019-07-12
  • Genre: Health & Fitness
  • Pages : 348
  • ISBN 10 : 9780429619632

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Handbook on Spray Drying Applications for Food Industries Excerpt :

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of food

Handbook of Food Preservation Book
Score: 4
From 4 Ratings

Handbook of Food Preservation


  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2007-07-16
  • Genre: Technology & Engineering
  • Pages : 1088
  • ISBN 10 : 9781420017373

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Handbook of Food Preservation Excerpt :

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Food Powders Book
Score: 3.5
From 2 Ratings

Food Powders


  • Author : Enrique Ortega-Rivas
  • Publisher : Springer Science & Business Media
  • Release Date : 2006-04-04
  • Genre: Technology & Engineering
  • Pages : 372
  • ISBN 10 : 9780387276137

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Food Powders Excerpt :

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

Encapsulated and Powdered Foods Book

Encapsulated and Powdered Foods


  • Author : Charles Onwulata
  • Publisher : CRC Press
  • Release Date : 2005-05-26
  • Genre: Technology & Engineering
  • Pages : 528
  • ISBN 10 : 9781420028300

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Encapsulated and Powdered Foods Excerpt :

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

Handbook of Food Preservation Book

Handbook of Food Preservation


  • Author : Mohammad Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2020-06-10
  • Genre: Technology & Engineering
  • Pages : 1072
  • ISBN 10 : 9780429531354

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Handbook of Food Preservation Excerpt :

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiati

Handbook of Food Engineering Book

Handbook of Food Engineering


  • Author : Dennis R. Heldman
  • Publisher : CRC Press
  • Release Date : 2018-12-19
  • Genre: Science
  • Pages : 1194
  • ISBN 10 : 9780429831577

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Handbook of Food Engineering Excerpt :

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Powder Technology Handbook Book

Powder Technology Handbook


  • Author : Hiroaki Masuda
  • Publisher : CRC Press
  • Release Date : 2006-01-13
  • Genre: Science
  • Pages : 920
  • ISBN 10 : 9781439831885

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Powder Technology Handbook Excerpt :

The Powder Technology Handbook, Third Edition provides a comprehensive guide to powder technology while examining the fundamental engineering processes of particulate technology. The book offers a well-rounded perspective on powder technologies that extends from particle to powder and from basic problems to actual applications. Pro

Handbook of Food Science  Technology  and Engineering   4 Volume Set Book
Score: 5
From 1 Ratings

Handbook of Food Science Technology and Engineering 4 Volume Set


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • Genre: Technology & Engineering
  • Pages : 3632
  • ISBN 10 : 9781466507876

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Handbook of Food Science Technology and Engineering 4 Volume Set Excerpt :

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Particle Breakage Book

Particle Breakage


  • Author : Agba D. Salman
  • Publisher : Elsevier
  • Release Date : 2007-11-01
  • Genre: Technology & Engineering
  • Pages : 1240
  • ISBN 10 : 008055346X

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Particle Breakage Excerpt :

Particle breakage is an important process within a wide range of solids processing industries, including pharmaceuticals, food, agricultural and mining. Breakage of particles can be defined as intentional and unintentional, depending on whether it is desired or not. Through understanding of the science and underlying mechanisms behind this phenomenon, particle breakage can be either minimised or encouraged within an efficient and effective process. Particle Breakage examines particle breakage at three different length scales, ranging from single particle studies through groups of particles and looking at solid processing steps as a whole. This book is the widest ranging book in the field and includes the most up-to-date techniques such as Distinct Element Method (DEM), Monte Carlo simulations and Population Balance Equations (PBE). This handbook provides an overview of the current state-of-the- art and particle breakage. From the small scale of a single particle, to the study of whole processes for breakage; both by experimental study and mathematical modelling. * Covering a wide range of subjects and industrial applications * Allows the reader an understanding of the science behind engineered breakage processes * Giving an unrestrictive and interdisciplinary approach

Handbook of Food Processing Equipment Book
Score: 3.5
From 4 Ratings

Handbook of Food Processing Equipment


  • Author : George D. Saravacos
  • Publisher : Springer Science & Business Media
  • Release Date : 2002
  • Genre: Technology & Engineering
  • Pages : 698
  • ISBN 10 : 0306472767

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Handbook of Food Processing Equipment Excerpt :

This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.

Handbook of Drying for Dairy Products Book

Handbook of Drying for Dairy Products


  • Author : C. Anandharamakrishnan
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-03
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9781118930519

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Handbook of Drying for Dairy Products Excerpt :

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Handbook of Powder Science   Technology Book

Handbook of Powder Science Technology


  • Author : Muhammed Fayed
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-11-27
  • Genre: Technology & Engineering
  • Pages : 898
  • ISBN 10 : 9781461563730

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Handbook of Powder Science Technology Excerpt :

Since the publication of the first edition of Canada, and Australia have increased teach Handbook of Powder Science and Technology, ing, research, and training activities in areas the field of powder science and technology has related to particle science and technology. gained broader recognition and its various ar In addition, it is worth mentioning the many eas of interest have become more defined and books and monographs that have been pub focused. Research and application activities lished on specific areas of particle, powder, related to particle technology have increased and particle fluid by professional publishers, globally in academia, industry, and research technical societies and university presses. Also, institutions. During the last decade, many to date, there are many career development groups, with various scientific, technical, and courses given by specialists and universities on engineering backgrounds have been founded various facets of powder science and technol to study, apply, and promote interest in areas ogy.

Handbook of Drying of Vegetables and Vegetable Products Book

Handbook of Drying of Vegetables and Vegetable Products


  • Author : Min Zhang
  • Publisher : CRC Press
  • Release Date : 2017-07-12
  • Genre: Technology & Engineering
  • Pages : 538
  • ISBN 10 : 9781351648714

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Handbook of Drying of Vegetables and Vegetable Products Excerpt :

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.