Food Powders: Physical Properties, Processing, and Functionality / Edition 1

Food Powders: Physical Properties, Processing, and Functionality / Edition 1

by Enrique Ortega-Rivas, Pablo Juliano, Hong Yan
     
 

ISBN-10: 0306478064

ISBN-13: 9780306478062

Pub. Date: 04/04/2005

Publisher: Springer US

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.

Overview

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.

Product Details

ISBN-13:
9780306478062
Publisher:
Springer US
Publication date:
04/04/2005
Series:
Food Engineering Series
Edition description:
2005
Pages:
372
Product dimensions:
7.01(w) x 10.00(h) x 0.39(d)

Table of Contents

Food Powders Characterization.- Sampling.- Particle Properties.- Bulk Properties.- Production, Handling, and Processing.- Storage.- Conveying.- Size Reduction.- Size Enlargement.- Encapsulation Processes.- Mixing.- Separation and Classification.- Drying.- Undesirable Phenomena and their Relation to Processing.

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