粉末食品ハンドブック（第２版） Handbook of Food Powders : Processes and Properties（2）

著者名：Bhandari PhD, Bhesh (EDT)/Bansal, Nidhi (EDT)/Zhang PhD, Min (EDT)/Schuck, Pierre (EDT)

Woodhead Publishing（2023/11/11発売）

• 言語：ENG
• ISBN：9780323988209
• eISBN：9780443184369

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

Table of Contents

1. Introduction to food powdersPart I: Processing and handling of technologies2. Spray drying for food powder production3. Freeze drying for food powder production4. Roller and drum drying for food powder production5. Modelling crystallization in spray drying for food powder production6. Grinding for food powder production7. Agglomeration/granulation in food powder production8. Fluidization in food powder production9. Powder mixing in the production of food powders10. Handling of food powders: flow patterns and storage design11. Ensuring process safety in food powder production: the risk of dust explosion12. Gassing of food powders13. Microbial decontamination of food powdersPart 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 powdersPart III: Speciality food powders20. Dairy powders21. Infant formula powders22. Powdered egg23. Tea and coffee powders24. Fruit and vegetable powders25. Rice flour and related products26. Culinary powders and speciality products27. Powders containing microorganisms and enzymes28. Coating foods with powders29. Gas encapsulated powders30. Oil encapsulated powders31. Plant-based protein powders32. Meat and fish powders33. Powder premixes of dairy sweetmeats34. Plant fiber powders35. Algae based powder