Handbook of Food Powders. Processes and Properties. Edition No. 2. Woodhead Publishing Series in Food Science, Technology and Nutrition

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Book
November 2023
Elsevier Science and Technology
ID: 5658472

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders.

Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field.

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

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

Authors

Bhesh Bhandari University of Queensland, Australia. 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 University of Queensland, Australia. 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. Min Zhang School of Food Science and Technology, Jiangnan University, China. 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. Pierre Schuck Researcher, INRA, France. Dr Pierre Schuck is a researcher at INRA, France.

Table of Contents

Authors

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