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Elsevier

Handbook of Food Powders

Processes and Properties

  • 2nd Edition - November 11, 2023
  • Latest edition
  • Editors: Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck
  • Language: English

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders,… Read more

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.

Key features

  • 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

Readership

Professionals in the food powder production and handling industries, R&D and QA professionals in the food industry using powders in foods, teaching and research academics of food science, technology and engineering courses, Researchers and industries from closely related areas such as chemical and pharmaceutical fields

Table of contents

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

Product details

  • Edition: 2
  • Latest edition
  • Published: November 14, 2023
  • Language: English

About the editors

BB

Bhesh Bhandari

Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing.
Affiliations and expertise
University of Queensland, Australia

NB

Nidhi Bansal

Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects.
Affiliations and expertise
University of Queensland, Australia

MZ

Min Zhang

Professor Min Zhang has been working at the School of Food Science and Technology, Jiangnan University, China, for the last 20 years. Professor Zhang is one of the highly cited researchers in China in food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies. Professor Zhang is a reputed professor in food science and engineering research in China.
Affiliations and expertise
School of Food Science and Technology, Jiangnan University, China

PS

Pierre Schuck

Dr Pierre Schuck is a researcher at INRA, France.
Affiliations and expertise
Researcher, INRA, France

View book on ScienceDirect

Read Handbook of Food Powders on ScienceDirect