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.- 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
Table of 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.
