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Woodhead Publishing Series in Electronic and Optical Materials
Chapter 1: Introduction to food powders
1.2 Crystalline and amorphous microstructure of powders
1.3 Cohesive forces in powders
1.4 Adhesive forces and surface energetics
1.5 Stickiness of powders during their formation and handling
1.6 Surface structure of powders
1.7 Packing property of powders
1.8 Fluidity of powders
1.9 Compressibility of powders
1.10 Mixing property of powders
1.11 Segregation of powder particles
1.12 Dust formation and explosion risk
1.13 Hydration property of powders
Part I: Processing and handling of technologies
Chapter 2: Spray drying for food powder production
2.2 Principles of spray drying
2.3 Spray drying techniques and configurations
2.4 Applications of spray drying in the production of food powder
2.5 Conclusion and future trends
2.6 Sources of further information and advice
Chapter 3: Freeze drying for food powder production
3.2 The freeze drying process
3.3 Comparison to other drying methods
3.4 Freeze drying and powder production
3.5 Applications of freeze drying in the production of food powders
3.6 Conclusions and future trends
Chapter 4: Roller and drum drying for food powder production
4.2 Principles and operation of drum dryers
4.3 Modelling and simulation of drum drying
4.4 Drum drying technology
4.6 Sources of further information and advice
Chapter 5: Modelling crystallization in spray drying for food powder production
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
Professionals in the food powder production and handling industries; R&D and QA professionals in the food industry using powders in foods; Professors of food engineering and food science courses
- No. of pages:
- © Woodhead Publishing 2013
- 31st August 2013
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
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"Chemical and biological engineers describe different processes that are involved in producing food powders, their further processing, and the functional properties of the powders. Among their topics are spray drying, roller and drum drying, grinding, powder mixing, flow patterns and storage design in handling food powders, the risk of dust explosion,…"--ProtoView.com, March 2014
Prof. Bhandari has been associated with the University of Queensland for the last 21 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published two co-edited books and more than 200 book chapters and research papers. His publications have been cited nearly 6000 times (2014) and is recognised as one of the leading researchers in glass transition and encapsulation technologies in food science discipline. He has recently patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceauticals and a technology to produce ethylene powder by applying materials science approach.
Professor, University of Queensland, Australia
Nidhi Bansal has been working at the University of Queensland for the last 6 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students (1 5 as principal advisor). 9 of her students have completed their PhDs (2 as principal advisor) in 2013-15. In addition to her research publications in the field, Dr Bansal has also co-edited a book recently (Bhandari B, Bansal N, Zhang M, Schuck P; Handbook of Food Powders: Processes and Properties; Woodhead Publishing, Cambridge, UK, 2013) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects (4th edition, vol. 1B, New York: Springer).
University of Queensland
Professor Min Zhang works at the School of Food Science and Technology, Jiangnan University, China.
Jiangnan University, China
Dr Pierre Schuck is a researcher at INRA, France.