Handbook of Food Powders : Processes and Properties (Woodhead Publishing Series in Food Science, Technology and Nutrition) / Bhandari, Bhesh (EDT)/ Bansal, Nidhi (EDT)/ Zhang, Min (EDT)

粉末食品ハンドブック（第２版）<br>Handbook of Food Powders : Processes and Properties (Woodhead Publishing Series in Food Science, Technology and Nutrition) （2ND）

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粉末食品ハンドブック（第２版）
Handbook of Food Powders : Processes and Properties (Woodhead Publishing Series in Food Science, Technology and Nutrition) （2ND）

Bhandari, Bhesh (EDT)/ Bansal, Nidhi (EDT)/ Zhang, Min (EDT)

ウェブストア価格 ¥59,628（本体¥54,208）
Woodhead Publishing（2023/11発売）
外貨定価 US$ 275.00
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製本 Paperback:紙装版/ペーパーバック版／ページ数 596 p.
言語 ENG
商品コード 9780323988209
DDC分類 664

Full 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.

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