- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
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.
Contents
Contributor contact detailsWoodhead Publishing Series in Electronic and Optical MaterialsPrefaceChapter 1: Introduction to food powdersAbstract :1.1 Introduction1.2 Crystalline and amorphous microstructure of powders1.3 Cohesive forces in powders1.4 Adhesive forces and surface energetics1.5 Stickiness of powders during their formation and handling1.6 Surface structure of powders1.7 Packing property of powders1.8 Fluidity of powders1.9 Compressibility of powders1.10 Mixing property of powders1.11 Segregation of powder particles1.12 Dust formation and explosion risk1.13 Hydration property of powders1.14 ConclusionPart I: Processing and handling of technologiesChapter 2: Spray drying for food powder productionAbstract:2.1 Introduction2.2 Principles of spray drying2.3 Spray drying techniques and configurations2.4 Applications of spray drying in the production of food powder2.5 Conclusion and future trends2.6 Sources of further information and adviceChapter 3: Freeze drying for food powder productionAbstract:3.1 Introduction3.2 The freeze drying process3.3 Comparison to other drying methods3.4 Freeze drying and powder production3.5 Applications of freeze drying in the production of food powders3.6 Conclusions and future trendsChapter 4: Roller and drum drying for food powder productionAbstract :4.1 Introduction4.2 Principles and operation of drum dryers4.3 Modelling and simulation of drum drying4.4 Drum drying technology4.5 Conclusion4.6 Sources of further information and adviceChapter 5: Modelling crystallization in spray drying for food powder productionAbstract:5.1 Introduction5.2 The spray-drying process5.3 Principles of crystallization: Williams-Landel-Ferry (WLF) equation and explaining solid-phase crystallization during spray-drying process5.4 Techniques and applications: comparing the relative degree of crystallinity of spray-dried powders using mathematical model5.5 Limitations of the solid-phase crystallization model5.6 Conclusions and future trendsChapter 6: Grinding for food powder productionAbstract:6.1 Introduction6.2 Principles of grinding and modelling6.3 Grinding technologies and equipments6.4 Applications of grinding in the production of food powders6.5 Limitations6.6 Alternation drying and grinding (ADG) in powder technology6.7 Conclusion and future trends6.9 Appendix: nomenclatureChapter 7: Agglomeration/granulation in food powder productionAbstract:7.1 Introduction7.2 Powder characteristics7.3 Physicochemical reactivity of food powders7.4 Agglomeration processes and mechanisms7.5 Wet controlled growth agglomeration technologies7.6 Wet agglomeration mechanisms and powder reactivity7.7 ConclusionChapter 8: Fluidization in food powder productionAbstract:8.1 Introduction8.2 Principles of fluidization8.3 Techniques and equipment8.4 Applications of fluidization in the production of food powders8.5 Limitations8.6 Conclusion and future trends8.7 Sources of further information and advice8.9 Appendix: nomenclatureChapter 9: Powder mixing in the production of food powdersAbstract:9.1 Introduction9.2 Mixture quality: defining and assessing9.3 Mixing processes and mechanisms9.4 Mixing devices9.5 Some elements for powder-mixer calculation and scale-up9.6 Conclusion and future trendsChapter 10: Handling of food powders: flow patterns and storage designAbstract:10.1 Introduction10.2 Basic flow patterns in storage vessels10.3 Storage vessel design10.4 Mass-flow operation10.5 The Jenike silo design method10.6 The flow-no flow criterion10.7 Silo design worked example10.8 Conclusion10.10 Appendices10.10.2 Appendix B: indicative bulk characteristics for a limited range of food powders10.10.3 Appendix C: nomenclatureChapter 11: Ensuring process safety in food powder production: the risk of dust explosionAbstract:11.1 Introduction11.2 Dust explosion hazards11.3 Laboratory testing to assess explosion characteristics of dust clouds11.4 Safety from dust cloud explosion hazards11.5 Specific unit operations11.6 Conclusion11.7 Sources of further information and advicePart II: Powder propertiesChapter 12: Powder properties in food production systemsAbstract:12.1 Introduction12.2 Sampling, moisture content and chemical composition12.3 Particle properties12.4 Bulk properties of powders12.5 Conclusion12.6 Future trendsChapter 13: Techniques to analyse particle size of food powdersAbstract:13.1 Introduction13.2 The importance of particle size of food powders13.3 Collecting data for particle size analysis13.4 Presenting particle size analysis data13.5 Powder sampling and techniques for particle size analysis13.6 Particle size analysis by direct methods13.7 Particle size analysis by classification methods13.8 Particle size analysis by secondary methods13.9 Continuous and in-line measurements13.10 ConclusionChapter 14: Surface composition of food powdersAbstract:14.1 Introduction14.2 Microscopy techniques for analyzing the surface of food powders14.3 Spectroscopy techniques for analyzing the surface of food powders14.4 Surface sorption and extraction techniques for analyzing the surface of food powders14.5 Factors affecting food powder surface composition14.6 Impact of powder surface composition on powder functionality14.7 Food industry examples14.8 Conclusion14.9 Future trends14.11 Appendix: abbreviationsChapter 15: Food powder rehydrationAbstract:15.1 Introduction15.2 Principles of powder rehydration: wettability and sinkability15.3 Principles of powder rehydration: dispersibility15.4 Principles of powder rehydration: solubility15.5 Improving powder rehydration properties15.6 ConclusionChapter 16: Shelf-life of food powdersAbstract:16.1 Introduction16.2 Water absorption and desorption of food powders16.3 Crystallization of amorphous powder16.4 Oxidative changes16.5 Effect of Maillard reactions on food products16.6 Survival of dried probiotic bacteria16.7 Conclusion16.8 Sources of further information and advice16.9 AcknowledgementsPart III: Speciality food powdersChapter 17: Dairy powdersAbstract:17.1 Introduction17.2 Bulk production of dairy powders17.3 Physical properties and qualities of dairy powders17.4 Physicochemical properties and qualities of dairy powders17.5 Applications of dairy powders17.6 Factors affecting the properties of milk, whey and derivative powders17.7 Control and improvement of powder properties17.8 ConclusionChapter 18: Infant formula powdersAbstract:18.1 Introduction18.2 Global infant formula market18.3 Nutritional composition18.4 Classification of infant formula18.5 Production of powdered infant formula18.6 Conclusion18.7 Future trendsChapter 19: Powdered eggAbstract:19.1 Introduction19.2 Production of egg powders: types and process19.3 Drying technologies for egg powder production19.4 Factors affecting the functionality of egg powders19.5 Applications in the food and beverage industries19.6 ConclusionChapter 20: Tea and coffee powdersAbstract:20.1 Introduction20.2 Factors affecting quality of instant coffee powder20.3 Instant coffee production20.4 Health effects of instant coffee powder20.5 Instant tea powder production20.6 Health effects of instant tea powder20.7 Typical tea powder products20.8 ConclusionChapter 21: Fruit and vegetable powdersAbstract:21.1 Introduction21.2 Fruit/vegetable powders and related products21.3 Technologies for fruit and vegetable powder production21.4 Grinding or pulverization21.5 Storage21.6 ConclusionChapter 22: Rice flour and related productsAbstract:22.1 Introduction22.2 Rice flour processing22.3 Chemical composition and nutritional properties of rice flour22.4 Physicochemical properties of rice flour22.5 Modifications of rice flour22.6 ConclusionChapter 23: Culinary powders and speciality productsAbstract:23.1 Introduction23.2 Herbs and spices23.3 Soup powders23.4 Salts23.5 Safety of culinary powders23.6 ConclusionChapter 24: Powders containing microorganisms and enzymesAbstract:24.1 Introduction24.2 Drying of bacterial cultures24.3 Preservation of yeasts and enzymes24.4 Spray drying of lactic acid bacteria24.5 Single droplet drying24.6 Mechanisms of bacterial death and survival in the drying process24.7 Bacterial survival during storage24.8 Modelling of drying and survival kinetics24.10 Future trends24.11 Sources of further information and adviceChapter 25: Coating foods with powdersAbstract:25.1 Introduction25.2 Types of powders used as food coatings25.3 Principles and equipment for coating foods with powders25.4 Difficulties caused by powder coating and ways to resolve them25.5 Conclusion25.6 Sources of further information and adviceIndex
