Handbook of food powders : processes and properties /

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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 involve...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Bhandari, Bhesh (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, UK : Woodhead Publishing, 2013.
Colección:Woodhead Publishing in food science, technology, and nutrition ; 255.
Temas:
Dried foods.
Dried foods > Composition.
Dried foods > Processing.
Food > Preservation.
Powders.
Food Technology
Food, Preserved
Food Preservation
Powders
Aliments déshydratés.
Aliments déshydratés > Composition.
Aliments déshydratés > Traitement.
Aliments > Conservation.
Poudres.
powder.
TECHNOLOGY & ENGINEERING > Food Science.
poeders
powders
voedsel
food
voedselanalyse
food analysis
fysicochemische eigenschappen
physicochemical properties
levensmiddelenproceskunde
food process engineering
proceskunde
process engineering
Food and Bioprocess Engineering (General)
Levensmiddelen- en bioproceskunde (algemeen)
Acceso en línea:Texto completo
Descripción
Sumario: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 powdersExamines powder properties, including surface composition, shelf life, and techniques used to examine particle sizeFocusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products.
Descripción Física:1 online resource (xxviii, 660 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9780857098672
0857098675
9781628703863
1628703865
ISSN:2042-8049 ;

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