Food Powders

Physical Properties, Processing, and Functionality
2005
ISBN: 978-0-306-47806-2
Verlag: Springer US

Buch, Englisch, 372 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 2140 g

Reihe: Food Engineering Series

is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review.

It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation.

Zielgruppe

Research

Autoren/Hrsg.

Ortega-Rivas, Enrique

Yan, Hong

Juliano, Pablo

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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.

Über Autor(innen)

Gustavo V. Barbosa-Cánovas (PhD, Food Engineering), is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Dr. Barbosa-Cánovas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer.

Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Professor of Food and Chemical Engineering at the Autonomous University of Chihuahua (UACh), Mexico. He is a member of the Mexican Outstanding Scientific Investigators System (SNI), Visiting Professor at Washington State University and Monash University, Australia, and a Visiting Scientist at Food Science Australia.

Pablo Juliano (PhD Candidate, Food Engineering) is a PhD Student of Food Engineering at Washington State University. He has received numerous awards for Research Excellence from IFT, Research and Development Associates for Food and Packaging Systems, and Washington State University.

Hong Yan (PhD, Food Engineering) She is currently a Consultant for the Food Industry in North-America and China. Dr. Yan has made several contributions to the food powder domain including the development of an attrition index, the concept of "ultimate bulk density" and padding devices to reduce attrition.