Handbook of Food Powders: Processes and Properties

by Bhesh Bhandari PhD (Editor), Nidhi Bansal (Editor), Min Zhang PhD (Editor), Pierre Schuck (Editor)

Overview

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

Product Details

ISBN-13:	9780857098672
Publisher:	Woodhead Publishing, Limited
Publication date:	08/31/2013
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by:	Barnes & Noble
Format:	eBook
Pages:	688
File size:	12 MB
Note:	This product may take a few minutes to download.

About the Author

Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing.
Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects.
Professor Min Zhang has been working at the School of Food Science and Technology, Jiangnan University, China, for the last 20 years. Professor Zhang is one of the highly cited researchers in China in food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies. Professor Zhang is a reputed professor in food science and engineering research in China.
Dr Pierre Schuck is a researcher at INRA, France.

Table of Contents

Contributor contact details Woodhead Publishing Series in Electronic and Optical Materials Preface Chapter 1: Introduction to food powders Abstract : 1.1 Introduction 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 1.14 Conclusion Part I: Processing and handling of technologies Chapter 2: Spray drying for food powder production Abstract: 2.1 Introduction 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 Abstract: 3.1 Introduction 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 Abstract : 4.1 Introduction 4.2 Principles and operation of drum dryers 4.3 Modelling and simulation of drum drying 4.4 Drum drying technology 4.5 Conclusion 4.6 Sources of further information and advice Chapter 5: Modelling crystallization in spray drying for food powder production Abstract: 5.1 Introduction 5.2 The spray-drying process 5.3 Principles of crystallization: Williams-Landel-Ferry (WLF) equation and explaining solid-phase crystallization during spray-drying process 5.4 Techniques and applications: comparing the relative degree of crystallinity of spray-dried powders using mathematical model 5.5 Limitations of the solid-phase crystallization model 5.6 Conclusions and future trends Chapter 6: Grinding for food powder production Abstract: 6.1 Introduction 6.2 Principles of grinding and modelling 6.3 Grinding technologies and equipments 6.4 Applications of grinding in the production of food powders 6.5 Limitations 6.6 Alternation drying and grinding (ADG) in powder technology 6.7 Conclusion and future trends 6.9 Appendix: nomenclature Chapter 7: Agglomeration/granulation in food powder production Abstract: 7.1 Introduction 7.2 Powder characteristics 7.3 Physicochemical reactivity of food powders 7.4 Agglomeration processes and mechanisms 7.5 Wet controlled growth agglomeration technologies 7.6 Wet agglomeration mechanisms and powder reactivity 7.7 Conclusion Chapter 8: Fluidization in food powder production Abstract: 8.1 Introduction 8.2 Principles of fluidization 8.3 Techniques and equipment 8.4 Applications of fluidization in the production of food powders 8.5 Limitations 8.6 Conclusion and future trends 8.7 Sources of further information and advice 8.9 Appendix: nomenclature Chapter 9: Powder mixing in the production of food powders Abstract: 9.1 Introduction 9.2 Mixture quality: defining and assessing 9.3 Mixing processes and mechanisms 9.4 Mixing devices 9.5 Some elements for powder-mixer calculation and scale-up 9.6 Conclusion and future trends Chapter 10: Handling of food powders: flow patterns and storage design Abstract: 10.1 Introduction 10.2 Basic flow patterns in storage vessels 10.3 Storage vessel design 10.4 Mass-flow operation 10.5 The Jenike silo design method 10.6 The flow–no flow criterion 10.7 Silo design worked example 10.8 Conclusion 10.10 Appendices 10.10.2 Appendix B: indicative bulk characteristics for a limited range of food powders 10.10.3 Appendix C: nomenclature Chapter 11: Ensuring process safety in food powder production: the risk of dust explosion Abstract: 11.1 Introduction 11.2 Dust explosion hazards 11.

What People are Saying About This

From the Publisher

Explores the processing and handling technologies in the production of food powders

Editorial Reviews

"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

From the Publisher