Food powders : physical properties, processing, and functionality

✍ Scribed by Gustavo V Barbosa-Cánovas; et al

Publisher: Kluwer Academic/Plenum Publishers
Year: 2005
Tongue: English
Leaves: 382
Series: Food engineering series
Edition: 2005
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Addresses key aspects of food powder technology. This book presents a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation.

Content: Preliminaries; CONTENTS; 1 Sampling; 2 Particle Properties; 3 Bulk Properties; 4 Storage; 5 Conveying; 6 Size Reduction; 7 Size Enlargement; 8 Encapsulation Processes; 9 Mixing; 10 Separation and Classification; 11 Drying; 12 Undesirable Phenomena and Their Relation to Processing; Index.
Abstract:

Addresses key aspects of food powder technology. This book assembles information on the physical properties, production, and functionality of food powder. Read more...

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