Food Powders Properties and Characterization PDF Download
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Author: Ertan Ermiş
Publisher: Springer Nature
ISBN: 3030489086
Category : Technology & Engineering
Languages : en
Pages : 204
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Book Description
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
Author: Ertan Ermiş
Publisher: Springer Nature
ISBN: 3030489086
Category : Technology & Engineering
Languages : en
Pages : 204
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Book Description
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
Author: Enrique Ortega-Rivas
Publisher: Springer Science & Business Media
ISBN: 0387276130
Category : Technology & Engineering
Languages : en
Pages : 382
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Book Description
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Author: Charles Onwulata
Publisher: CRC Press
ISBN: 1420028308
Category : Technology & Engineering
Languages : en
Pages : 528
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Book Description
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe
Author: Anilkumar G. Gaonkar
Publisher: Elsevier
ISBN: 0080528945
Category : Technology & Engineering
Languages : en
Pages : 465
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Book Description
Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.
Author: Pierre Schuck
Publisher: John Wiley & Sons
ISBN: 1118307429
Category : Technology & Engineering
Languages : en
Pages : 253
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Book Description
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.
Author: Bhesh Bhandari
Publisher: Elsevier
ISBN: 0443184364
Category : Technology & Engineering
Languages : en
Pages : 598
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Book Description
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. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Author: Özlem Tokuşoğlu
Publisher: CRC Press
ISBN: 1315356155
Category : Technology & Engineering
Languages : en
Pages : 393
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Book Description
The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products. Food By-product Based Functional Food Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique bioactive features, enhancing technologies, processing of food by-product powders, and utilization. The book discusses how these by-products may be evaluated as a source of dietary phytochemicals including phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber; as a source of proteins, peptides, and amino acids; as extruded products; as a source of collagen and gelatin; and as a source of various food additive materials.
Author: Dietmar Schulze
Publisher: Springer Nature
ISBN: 3030767205
Category : Science
Languages : en
Pages : 625
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Book Description
The book concentrates on powder flow properties, their measurement and applications. These topics are explained starting from the interactions between individual particles up to the design of silos. A wide range of problems are discussed – such as flow obstructions, segregation, and vibrations. The goal is to provide a deeper understanding of the powder flow, and to show practical solutions.
Author: Brian H. Kaye
Publisher: John Wiley & Sons
ISBN: 3527614036
Category : Science
Languages : en
Pages : 323
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Book Description
Characterization of fine particles is a difficult task! A large number of industries deal with materials in powder form. The properties of these powders depend on their particle size, particle shape and size distributions, surface and porosity. What are the methods? What are the problems? What questions need answering? This new book covers the problems of sampling both powders and aerosols, and discusses calibration standards for different instruments. It takes into account fractionating methods for fine particles, e.g., sieving procedures, sedimentation methods, and the use of cyclones. Image analysis and its use for the measurement of the size and shape of powder grains and light-diffraction techniques for size evaluation are presented. Furthermore, this books covers the most effective methods for measuring surface areas, fractal structures of rough surfaces, and pore structures of porous bodies. Practitioners will find tips for modification of analytical procedures for on-line characterization, and many graphs for comparing data obtained by different methods are presented.
Author: Steve Taylor
Publisher: Elsevier
ISBN: 0080490123
Category : Technology & Engineering
Languages : en
Pages : 330
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Book Description
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. - Series established since 1948 - Advisory Board consists of 8 respected scientists - Unique series as it combines food science and nutrition research
