Bhandari / Bansal / Zhang Handbook of Food Powders

Processes and Properties
1. Auflage 2013
ISBN: 978-0-85709-867-2
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 688 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

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

Autoren/Hrsg.

Bhandari, Bhesh

Bansal, Nidhi

Zhang, Min

Schuck, Pierre

Leseproben

Contributor contact details
(* = main contact) Editors Bhesh Bhandari* and Nidhi Bansal [e-mail],     The University of Queensland, Brisbane, Queensland, QLD 4072, Australia. E-mail address: [e-mail] Min Zhang,     State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China. E-mail address: [e-mail] Pierre Schuck,     INRA, Agrocampus Ouest, UMR STLO, 65 rue de Saint Brieuc, F-35042 Rennes, France. E-mail address: [e-mail] Chapter 1 Bhesh Bhandari,     The University of Queensland, Brisbane, Queensland, QLD 407C, Ausrtalia. E-mail address: [e-mail] Chapter 2 Meng Wai Woo*,     Department of Chemical Engineering, Building 36, Room 206, Monash University, 3800 Clayton, Melbourne, Australia. E-mail address: [e-mail] Bhesh Bhandari,     The University of Queensland, Brisbane, Queensland, QLD 407C, Ausrtalia. E-mail address: [e-mail] Chapter 3 Cristina Ratti,     Laval University, 2425 rue de l’Agriculture, Québec, QC G1V 0A6, Canada. E-mail address: [e-mail] Chapter 4 Francis Courtois,     AgroParisTech, UMR 1145 Ingénierie Procédés Aliments, 1 Avenue des Olympiades, F-91300 Massy, France. E-mail address: [e-mail] Chapter 5 Md. Imtiaz-Ul Islam* and Timothy A.G. Langrish [e-mail],     School of Chemical and Biomolecular Engineering, Chemical Engineering Building J01, The University of Sydney, Darlington, Sydney 2006, Australia. E-mail address: [e-mail] Chapter 6 Elie Djantou Baudelaire,     AGRITECH France (Food research center and process development), 4 rue Piroux, 54000 Nancy., France. E-mail address: [e-mail] Chapter 7 Bernard Cuq* and Sandra Mandato [e-mail],     UMR 1208 IATE, Montpellier SupAgro – INRA, 2 place viala, 34060, Montpellier, France. E-mail address: [e-mail] R. Jeantet,     UMR 1253 STLO, Agrocampus Ouest, 65 rue de saint Brieuc, 35042, Rennes, France. E-mail address: [e-mail] K. Saleh,     EA 4297 TIRM, Universitè Technologique de Compiègne, 60200, Compiègne, France. E-mail address: [e-mail] T. Ruiz,     UMR 1208 IATE, Universitè Montpellier 2, Place Eugène Bataillon, cc 05, 34095, Montpellier, France. E-mail address: [e-mail] Chapter 8 Christelle Turchiuli,     AgroParisTech, UMR 1145 Ingénierie Procédés Aliments, 1 Avenue des Olympiades, F-91300 MASSY, France. E-mail address: [e-mail] Chapter 9 Bernard Cuq*,     UMR 1208 IATE, Montpellier SupAgro, 2 place viala, 34060, Montpellier, France. E-mail address: [e-mail] Henri Berthiaux and Cendrine Gatumel [e-mail],     Centre RAPSODEE, UMR 5302, Ecole des Mines d’Albi-Carmaux, Campus Jarlard, route de Teillet, 81000, Albi, France. E-mail address: [e-mail] Chapter 10 Richard Farnish* and Robert Berry,     The Wolfson Centre for Bulk Solids Handling Technology, University of Greenwich, Central Avenue, Chatham, Kent, ME4 4TB, UK. E-mail address: [e-mail] Chapter 11 Vahid Ebadat,     Chilworth Technology, Inc., 113 Campus Drive, Princeton, New Jersey 08540, USA. E-mail address: [e-mail] Chapter 12 John Fitzpatrick,     Department of Process & Chemical Engineering, University College Cork, Ireland. E-mail address: [e-mail] Chapter 13 John Dodds,     Professeur Honoraire des Ecoles des Mines, 43 rue Gambetta, 81300 Graulhet, France. E-mail address: [e-mail] Chapter 14 Claire Gaiani*, J. Burgain and J. Scher,     Université de Lorraine, LIBio (Laboratoire d’Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602, 54518 Vandoeuvre, France. E-mail address: [e-mail] Chapter 15 Cordelia Selomulya* and Yuan Fang,     Department of Chemical Engineering, Monash University, Clayton Campus, Wellington Road, VIC 3800, Australia. E-mail address: [e-mail] Chapter 16 Rikke V. Hedegaard and Leif H. Skibsted*,     University of Copenhagen, Rolighedsvej 30, Frederiksberg C, DK-1958, Denmark. E-mail address: [e-mail] Chapter 17 Pierre Schuck,     INRA, Agrocampus Ouest, UMR STLO, 65 rue de Saint Brieuc, F-35042 Rennes, France. E-mail address: [e-mail] Chapter 18 Eric Blanchard,     LISA RD, F-85600 Montaigu, France. E-mail address: [e-mail] Peng Zhu,     Laiterie de Montaigu, F-85600 Montaigu, France. E-mail address: [e-mail] Pierre Schuck*,     INRA, Agrocampus Ouest, UMR STLO, 65 rue de Saint Brieuc, F-35042 Rennes, France. E-mail address: [e-mail] Chapter 19 Valerie Lechevalier*, Françoise Nau and Romain Jeantet,     UMR 1253 STLO, Agrocampus Ouest – INRA, 65, rue de Saint Brieuc, 35042 Rennes Cedex, France. E-mail address: [e-mail] Chapter 20 Min Huang*,     Key Laboratory of Advanced Process Control for Light Industry (Ministry of Education), Jiangnan University, 214122 Wuxi, Jiangsu, China. E-mail address: [e-mail] Min Zhang,     State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China. E-mail address: [e-mail] Chapter 21 Hao Jiang* and Min Zhang,     School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China. E-mail address: [e-mail] Benu Adhikari,     School of Health Sciences, University of Ballarat, Mount Helen, Victoria 3350, Australia Chapter 22 Haifeng Qian* and Hui Zhang,     School of Food Science and Technology, Jiangnan...