Handbook of Food Powders: Processes and Properties

ISBN-13: 9780323988209 / Angielski / Miękka / 2023

Bhesh R. Bhandari; Nidhi Bansal; Min Zhang

Spis treści

1. Introduction to food powders

Part I: Processing and handling of technologies 2. Spray drying for food powder production 3. Freeze drying for food powder production 4. Roller and drum drying for food powder production 5. Modelling crystallization in spray drying for food powder production 6. Grinding for food powder production 7. Agglomeration/granulation in food powder production 8. Fluidization in food powder production 9. Powder mixing in the production of food powders 10. Handling of food powders: flow patterns and storage design 11. Ensuring process safety in food powder production: the risk of dust explosion 12. Gassing of food powders 13. Microbial decontamination of food powders

Part II: Powder properties 14. Powder properties in food production systems  15. Techniques to analyse particle size of food powders 16. Surface composition of food powders 17. Food powder rehydration 18. Shelf-life of food powders 19. Abrasion and breakage of powders

Part III: Speciality food powders 20. Dairy powders 21. Infant formula powders 22. Powdered egg 23. Tea and coffee powders 24. Fruit and vegetable powders 25. Rice flour and related products 26. Culinary powders and speciality products 27. Powders containing microorganisms and enzymes 28. Coating foods with powders 29. Gas encapsulated powders 30. Oil encapsulated powders 31. Plant-based protein powders 32. Meat and fish powders 33. Powder premixes of dairy sweetmeats 34. Plant fiber powders 35. Algae based powder