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
DOWNLOAD BOOK
Download Handbook of Food Powders Ebook PDF/EPUB

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 of Food Powders Book

Handbook of Food Powders

  • Author : Bhesh Bhandari
  • Publisher : Elsevier
  • Release Date : 2023-07-01
  • Genre: Technology & Engineering
  • Pages : 0
  • ISBN 10 : 9780443184369
DOWNLOAD BOOK
Download Handbook of Food Powders Ebook PDF/EPUB

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

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 : 726
  • ISBN 10 : 0306472767
DOWNLOAD BOOK
Download Handbook of Food Processing Equipment Ebook PDF/EPUB

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 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 : 216
  • ISBN 10 : 9780429619632
DOWNLOAD BOOK
Download Handbook on Spray Drying Applications for Food Industries Ebook PDF/EPUB

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 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
DOWNLOAD BOOK
Download Handbook on Spray Drying Applications for Food Industries Ebook PDF/EPUB

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 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
DOWNLOAD BOOK
Download Handbook of Powder Science Technology Ebook PDF/EPUB

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.

Food Powders Properties and Characterization Book

Food Powders Properties and Characterization

  • Author : Ertan Ermiş
  • Publisher : Springer Nature
  • Release Date : 2020-10-29
  • Genre: Technology & Engineering
  • Pages : 202
  • ISBN 10 : 9783030489083
DOWNLOAD BOOK
Download Food Powders Properties and Characterization Ebook PDF/EPUB

Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.

Food Processing Technology Book

Food Processing Technology

  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • Genre: Technology & Engineering
  • Pages : 806
  • ISBN 10 : 9780323984317
DOWNLOAD BOOK
Download Food Processing Technology Ebook PDF/EPUB

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations

Spray Drying Encapsulation of Bioactive Materials Book

Spray Drying Encapsulation of Bioactive Materials

  • Author : Seid Mahdi Jafari
  • Publisher : CRC Press
  • Release Date : 2021-09-07
  • Genre: Technology & Engineering
  • Pages : 500
  • ISBN 10 : 9781000416442
DOWNLOAD BOOK
Download Spray Drying Encapsulation of Bioactive Materials Ebook PDF/EPUB

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.

Food Structure and Functionality Book

Food Structure and Functionality

  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-17
  • Genre: Technology & Engineering
  • Pages : 268
  • ISBN 10 : 9780128214640
DOWNLOAD BOOK
Download Food Structure and Functionality Ebook PDF/EPUB

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Drying in the Dairy Industry Book

Drying in the Dairy Industry

  • Author : Cécile Le Floch-Fouéré
  • Publisher : CRC Press
  • Release Date : 2020-11-25
  • Genre: Technology & Engineering
  • Pages : 259
  • ISBN 10 : 9781351119481
DOWNLOAD BOOK
Download Drying in the Dairy Industry Ebook PDF/EPUB

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.

Microbial Decontamination of Food Book

Microbial Decontamination of Food

  • Author : Manzoor Ahmad Shah
  • Publisher : Springer Nature
  • Release Date : 2022-09-28
  • Genre: Technology & Engineering
  • Pages : 318
  • ISBN 10 : 9789811951145
DOWNLOAD BOOK
Download Microbial Decontamination of Food Ebook PDF/EPUB

Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry, milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.

Advanced Drying Technologies for Foods Book

Advanced Drying Technologies for Foods

  • Author : Arun S Mujumdar
  • Publisher : CRC Press
  • Release Date : 2019-06-19
  • Genre: Science
  • Pages : 246
  • ISBN 10 : 9781000005493
DOWNLOAD BOOK
Download Advanced Drying Technologies for Foods Ebook PDF/EPUB

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development. Features: Provides critical reviews of advanced drying technologies Discusses the merits and limitations of a variety of food drying technologies Explains drying kinetics, energy consumption and quality of food products Reviews the principles and recent applications of superheated steam drying The first four chapters deal with recent developments in field-assisted drying technologies. These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying, for example, microwave drying, radio frequency drying, electrohydrodynamic drying, and infrared radiation drying. The remainder of this book covers a wide assortment of recently developed technologies, which include pulse drying, swell drying, impinging stream drying, and selected advances in spray drying. The final chapter includes some innovative technologies which are gaining ground and are covered in depth in a number of review articles and handbooks, and hence covered briefly in the interest completeness. This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.

Drying Technology in Food Processing Book

Drying Technology in Food Processing

  • Author : Seid Mahdi Jafari
  • Publisher : Elsevier
  • Release Date : 2023-05-25
  • Genre: Technology & Engineering
  • Pages : 780
  • ISBN 10 : 9780128227831
DOWNLOAD BOOK
Download Drying Technology in Food Processing Ebook PDF/EPUB

Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of drying unit operations in food industries Strives to help improve the quality and safety of food products with drying technology Reviews alternatives for drying operations

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
DOWNLOAD BOOK
Download Food Powders Ebook PDF/EPUB

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.