footer-menu

Academic Institutions

K-12

Public Libraries

Government and Special Libraries

Statewide Programs

Institutions

Databases

Primary Sources

Digital Humanities Tools

eLearning

Schools/K-12 Curriculum

Books

Large Print Books by Thorndike Press

Products

Find Your Rep

Product Support

Technical Support

Customer Support

Admin Tools

Accessibility Policy

Support

About Us

Blogs

Press Center

Events

News

Careers

Partnerships

Contact Us

Our Company

secondary-storefront-menu

secondary-primary-menu

Request a Trial

footer-social-menu-component

%1 products have been added to your cart but %2 have been backordered and will be fulfilled when stock is available

Product on backorder

Current quantity limit is [maxProductQuantity], please, navigate to the cart page and change quantity of product

You will be able to resubmit promo in ${countdown} seconds. test

Please note that the taxes displayed on our website are estimated and subject to adjustment. The actual tax charges will be determined and settled during the final invoicing of your order

product-detail-component

container

products

footer-social-menu

Sign Up for Emails

CONNECT WITH GALE

Stay up-to-date with the latest Gale news, exclusive offers, and more.

facebook

linkedin

instagram

youtube

SOCIAL ICONS

Marketing materials, training documents, discovery services

cengage:card

FIND YOUR SALES REPRESENTATIVE

cengage:column

Get marketing materials, training documents, discovery services.

PRODUCT SUPPORT

CUSTOMER SUPPORT

Report technical issues, errors, check system status

TECHNICAL SUPPORT

Manage product preferences, generate usage reports, simplify administrative tasks.

ADMIN TOOLS

support

footer-legal-menu-component

cengage:galethorndikeseo

single-column

header

mega-menu

Browse by Institution Type

Browse by Product Type

zone2

Account Information

bundle-connector

footer

header-component

secondary-account-menu

Profile

Orders

Wish List

Fast Order Entry

My Account

zone3

gale-footer

footer-legal-menu

Terms of use

Privacy

zone1

International

North America

China

Japan

Latin America

Brazil

Region

Set your region:

footer-menu-component

FIND YOUR REP

support-order-2

config

You may already have access to Gale content through your institution.

STUDENTS AND RESEARCHERS

support-order-1

Would you like to go to the Gale {{RECOMMENDED_COUNTRY}} site instead?

It looks like you're visiting from {{DETECTED_COUNTRY}}.

main

Chemistry

Mathematics & Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

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.

Handbook of Food Powders

POST SECONDARY FOUR YEAR

COLFR

COLJR

COLSO

COLSR

HANDBOOK OF FOOD POWDERS

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
Contents.
Contributor Contact Details.
Woodhead Publishing Series in Food Science, Technology and Nutrition.
Preface.
1: Introduction to Food Powders.
2: Processing and Handling of Technologies.
3: Spray Drying for Food Powder Production.
4: Freeze Drying for Food Powder Production.
5: Roller and Drum Drying for Food Powder Production.
6: Modelling Crystallization in Spray Drying for Food Powder Production.
7: Grinding for Food Powder Production.
8: Agglomeration/Granulation in Food Powder Production.
9: Fluidization in Food Powder Production.
10: Powder Mixing in the Production of Food Powders.
11: Handling of Food Powders: Flow Patterns and Storage Design.
12: Ensuring Process Safety in Food Powder Production: The Risk of Dust Explosion.
13: 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: 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.
Index.

Handbook of Food Powders.css-1p8rvzy{position:absolute;padding-left:8px;}

Handbook of Food Powders