Encapsulated and Powdered Foods
Coordonnateur : Onwulata Charles
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.
Date de parution : 09-2019
17.8x25.4 cm
Date de parution : 05-2005
Ouvrage de 512 p.
17.8x25.4 cm
Thèmes d’Encapsulated and Powdered Foods :
Mots-clés :
Moisture Content; Food Powders; Spray Dried; Bulk Density; Bulk Solid; Hopper Walls; Whey Proteins; Unconfined Yield Stress; Funnel Flow; Milk Powder; Fat Globule; Funnel Flow Bins; Powder Flow; Hausner Ratio; Guest Particles; Jenike Shear Cell; Mass Flow Bins; Milk Fat; Wall Friction Angle; Butter Oil; Powder Particles; Hot Melt Coating; Glass Transition Temperature; Fluidized Bed Coater; Dairy Powders