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 Book Description :

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 : 9780429621789

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Handbook on Spray Drying Applications for Food Industries Book Description :

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 Book Description :

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

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 Book Description :

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 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 Book Description :

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

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 Book Description :

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.

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 Book Description :

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 Food Process Design  2 Volume Set Book
Score: 5
From 1 Ratings

Handbook of Food Process Design 2 Volume Set


  • Author : Jasim Ahmed
  • Publisher : John Wiley & Sons
  • Release Date : 2012-02-27
  • Genre: Technology & Engineering
  • Pages : 1600
  • ISBN 10 : 9781444398250

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Handbook of Food Process Design 2 Volume Set Book Description :

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Granulation Book
Score: 4
From 1 Ratings

Granulation


  • Author : Agba D. Salman
  • Publisher : Elsevier
  • Release Date : 2006-11-24
  • Genre: Technology & Engineering
  • Pages : 1402
  • ISBN 10 : 0080467881

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Granulation Book Description :

Granulation provides a complete and comprehensive introduction on the state-of-the-art of granulation and how it can be applied both in an academic context and from an industrial perspective. Coupling science and engineering practices it covers differing length scales from the sub-granule level through behaviour through single granules, to bulk granule behaviour and equipment design. With special focus on a wide range of industrially relevant areas from fertilizer production, through to pharmaceuticals. Experimental data is complemented by mathematical modelling in this emerging field, allowing for a greater understanding of the basis of particle products and this important industry sector. Four themes run through the book: 1. The Macro Scale processing for Granulation – including up to date descriptions of the methods used for granulation and how they come about and how to monitor – on-line these changes. 2. The Applications of granulation from an industrial perspective, with current descriptive roles and how they are undertaken with relevance to industry, and effective properties. 3. Mechanistic descriptions of granulation and the different rate processes occurring within the granulator. This includes methods of modelling the process using Population – Balance Equations, and Multi-level Computational Fluid Dynamics Models. 4. The Micro Scale: Granules and Smaller, looking at single granules and there interactions and modelling, while also considering the structure of granules and their constituent liquid bridges. * Covers a wide range of subjects and industrial applications * Provides an understanding of current issues for industrial and academic environments * Allows the reader an understanding of the science behind engineered granulation processes

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 Book Description :

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 on Manufacture of Indian Kitchen Spices  Masala Powder  with Formulations  Processes and Machinery Details  Chaat Masala  Sambar Masala  Pav Bhaji Masala  Garam Masala  Goda Masala  Pani Puri Masala  Kitchen King Masala  Thandai Masala Powder     Book

Handbook on Manufacture of Indian Kitchen Spices Masala Powder with Formulations Processes and Machinery Details Chaat Masala Sambar Masala Pav Bhaji Masala Garam Masala Goda Masala Pani Puri Masala Kitchen King Masala Thandai Masala Powder


  • Author : NPCS Board of Food Technologists
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release Date : 2019-04-09
  • Genre:
  • Pages : 336
  • ISBN 10 : 9789381039953

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Handbook on Manufacture of Indian Kitchen Spices Masala Powder with Formulations Processes and Machinery Details Chaat Masala Sambar Masala Pav Bhaji Masala Garam Masala Goda Masala Pani Puri Masala Kitchen King Masala Thandai Masala Powder Book Description :

Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Powder) 3rd Revised Edition Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. Indian spices offer significant health benefits and contribute towards an individual's healthy life. There are a large number of various spices, used along with food such as Chilli (Mirchi), Turmeric (Haldi), Coriander (Dhania), Cumin (Jeera), Mustard (Rai), Fenugreek (Methi), Sesame (Til), Cardamon, Peppercorns (Kali Mirchi), Clove, Fennel (Saunf), Nutmeg and Mace etc. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods. As the demand for Indian spices is increasing day by day, Indian manufacturers are producing spices of high quality. The book presents the fundamental concepts of Spices (Masala Powder) Indian Kitchen Spices product mix in a manner that new entrepreneurs can understand easily. It covers Formulation for spices i.e., Chaat Masala, Chana Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole

Handbook of Food Science and Technology 2 Book

Handbook of Food Science and Technology 2


  • Author : Romain Jeantet
  • Publisher : John Wiley & Sons
  • Release Date : 2016-03-14
  • Genre: Technology & Engineering
  • Pages : 346
  • ISBN 10 : 9781848219335

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Handbook of Food Science and Technology 2 Book Description :

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

Handbook of Food Products Manufacturing  2 Volume Set Book
Score: 2
From 1 Ratings

Handbook of Food Products Manufacturing 2 Volume Set


  • Author : Nirmal Sinha
  • Publisher : John Wiley and Sons
  • Release Date : 2007-04-27
  • Genre: Technology & Engineering
  • Pages : 2308
  • ISBN 10 : 9780470049648

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Handbook of Food Products Manufacturing 2 Volume Set Book Description :

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

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 Book Description :

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 Food Manufacture Book

Handbook of Food Manufacture


  • Author : F. Fiene
  • Publisher :
  • Release Date : 1939
  • Genre: Food
  • Pages : 603
  • ISBN 10 : CORNELL:31924059208722

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Handbook of Food Manufacture Book Description :

Dispersing Powders in Liquids Book

Dispersing Powders in Liquids


  • Author : R.D. Nelson
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 264
  • ISBN 10 : 9780444596512

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Dispersing Powders in Liquids Book Description :

This book provides powder technologists with laboratory procedures for selecting dispersing agents and preparing stable dispersions that can then be used in particle size characterization instruments. Its broader goal is to introduce industrial chemists and engineers to the phenomena, terminology, physical principles, and chemical considerations involved in preparing and handling dispersions on a commercial scale. The book introduces novices to: - industrial problems due to improper degree of dispersion; - the nomenclature used in describing particles; - the basic physical phenomena, equations, and chemistry involved in particle interactions; - the analytical techniques used for evaluating solid-liquid interfaces - textbooks, courses, societies, and vendors that can provide an advanced understanding of dispersion phenomena. The book provides resources for more experienced technologists by: - discussing characteristics and applications of the various chemical classes of surfactants; - providing procedures for selecting and optimizing a dispersant for a specific solid-liquid system and end-use constraints; - naming typical commercial surfactants and listing the addresses and telephone numbers of their manufacturers; - illustrating the many physical and chemical equilibria that must be considered in modelling a dispersion and guiding the reader to the sources of both data and advanced theoretical treatments required to implement such models. The author has for several years been a consultant in the field of slurry technology, obtaining information, materials, equipment, and expert advice required to solve slurry problems. He also teaches slurry technology and powder dispersion courses to students who are either engineers recently graduated from college or managers recently transferred to plants that handle slurries. His expertise gives the book a wide appeal: as virtually every manufacturing process involves dispersions of powders in liquids, it is of interest to chemi

Food Properties Handbook  Second Edition Book

Food Properties Handbook Second Edition


  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2009-05-28
  • Genre: Technology & Engineering
  • Pages : 859
  • ISBN 10 : 1420003097

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Food Properties Handbook Second Edition Book Description :

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified food groups, worked-out examples, and detailed graphs and illustrations. Explores Empirical and Theoretical Prediction Models The book clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method. It includes data on sources of error in measurement techniques and experimental data from the literature in graphical or tabular form. The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing. User-Friendly Format Puts the Latest Information within Easy Reach Still under the aegis of Shafir Rahman, the new edition is now an edited volume, benefitting from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field. Presented in a user-friendly format, the second edition remains the definitive, and arguably the only, source for data on physical, thermal, thermodynamic, structural, and acoustic properties of foods.

CRC Handbook of Food Additives Book

CRC Handbook of Food Additives


  • Author : Thomas E. Furia
  • Publisher :
  • Release Date : 1968
  • Genre: Food additives
  • Pages : 771
  • ISBN 10 : UOM:39015000804719

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CRC Handbook of Food Additives Book Description :

Handbook of Food Preparation Book

Handbook of Food Preparation


  • Author : American Home Economics Association. Food and Nutrition Section. Terminology Committee
  • Publisher :
  • Release Date : 1954
  • Genre: Cookery
  • Pages : 66
  • ISBN 10 : UIUC:30112066405520

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Handbook of Food Preparation Book Description :