Handbook of food powders: processes and properties
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Oxford [u.a.]
Woodhead Publ.
2013
|
| Series: | Woodhead publishing series in food science, technology and nutrition
255 |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XXVI, 660 S. Ill., graph. Darst. |
| ISBN: | 9780857095138 |
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Record in the Search Index
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| adam_text | Titel: Handbook of food powders
Autor: Bhandari, Bhesh
Jahr: 2013
Contents
Contributor contact details....................................................................................................................................xiii
Woodhead Publishing Series in Food Science,
Technology and Nutrition..........................................................................................................................................xviii
Preface................................................................................................................................................................................................xxvii
1 Introduction to food powders......................................................................................................................1
B. Bhandari, The University of Queensland, Australia
1.1 Introduction..................................................................................................................................................1
1.2 Crystalline and amorphous microstructure of powders................3
1.3 Cohesive forces in powders......................................................................................................6
1.4 Adhesive forces and surface energetics..................................................................8
1.5 Stickiness of powders during their formation and handling. 9
1.6 Surface structure of powders................................................................................................12
1.7 Packing property of powders..............................................................................................16
1.8 Fluidity of powders............................................................................................................................17
1.9 Compressibility of powders....................................................................................................18
1.10 Mixing property of powders................................................................................................19
1.11 Segregation of powder particles......................................................................................20
1.12 Dust formation and explosion risk..............................................................................20
1.13 Hydration property of powders........................................................................................21
1.14 Conclusion......................................................................................................................................................23
1.15 References........................................................................................................................................................24
Part I Processing and handling of technologies....................................................................27
2 Spray drying for food powder production..................................................................................29
M. W Woo, Monash University, Australia and B. Bhandari,
The University of Queensland, Australia
2.1 Introduction..................................................................................................................................................29
2.2 Principles of spray drying........................................................................................................32
©Woodhead Publishing Limited, 2013
vi Contents
2.3 Spray drying techniques and configurations..................................................37
2.4 Applications of spray drying in the production of food
powder..................................................................................................................................................................42
2.5 Conclusion and future trends..............................................................................................50
2.6 Sources of further information and advice......................................................51
2.7 References........................................................................................................................................................51
3 Freeze drying for food powder production................................................................................57
C. Ratti, Laval University, Canada
3.1 Introduction..................................................................................................................................................57
3.2 The freeze drying process.......................................................58
3.3 Comparison to other drying methods....................................................................68
3.4 Freeze drying and powder production....................................................................69
3.5 Applications of freeze drying in the production of food
powders................................................................................................................................................................73
3.6 Conclusions and future trends............................................................................................77
3.7 References........................................................................................................................................................78
4 Roller and drum drying for food powder production..................................................85
F. Courtois, AgroParisTech, France
4.1 Introduction..................................................................................................................................................85
4.2 Principles and operation of drum dryers............................................................89
4.3 Modelling and simulation of drum drying......................................................93
4.4 Drum drying technology............................................................................................................96
4.5 Conclusion......................................................................................................................................................103
4.6 Sources of further information and advice......................................................103
4.7 References........................................................................................................................................................103
5 Modelling crystallization in spray drying for food powder
production............................................................................................................................................................................105
I.-U. Islam and T. A. G. Langrish, University of Sydney, Australia
5.1 Introduction..................................................................................................................................................105
5.2 The spray-drying process............................................................................................................106
5.3 Principles of crystallization: Williams-Landel-Ferry (WLF)
equation and explaining solid-phase crystallization during
spray-drying process..........................................................................................................................107
5.4 Techniques and applications: comparing the relative degree
of crystallinity of spray-dried powders using mathematical
model......................................................................................................................................................................112
5.5 Limitations of the solid-phase crystallization model........................126
5.6 Conclusions and future trends............................................................................................127
5.7 References........................................................................................................................................................127
©Woodhead Publishing Limited, 2013
Contents vii
6 Grinding for food powder production..............................................................................................132
E. D. Baudelaire, AGRITECH, France
6.1 Introduction..................................................................................................................................................132
6.2 Principles of grinding and modelling......................................................................133
6.3 Grinding technologies and equipments................................................................137
6.4 Applications of grinding in the production of
food powders................................................................................................................................................139
6.5 Limitations......................................................................................................................................................141
6.6 Alternation drying and grinding (ADG) in powder
technology........................................................................................................................................................144
6.7 Conclusion and future trends..............................................................................................146
6.8 References........................................................................................................................................................147
6.9 Appendix: nomenclature............................................................................................................149
7 Agglomeration/granulation in food powder production..........................................150
B. Cuq and S. Mandato, Montpellier SupAgro, France, R. Jeantet,
Agrocampus Ouest, France, K. Saleh, Université Technologique de
Compiègne, France and T. Ruiz, Université Montpellier, France
7.1 Introduction..................................................................................................................................................150
7.2 Powder characteristics....................................................................................................................151
7.3 Physicochemical reactivity of food powders..................................................153
7.4 Agglomeration processes and mechanisms......................................................160
7.5 Wet controlled growth agglomeration technologies............................162
7.6 Wet agglomeration mechanisms and powder reactivity................166
7.7 Conclusion......................................................................................................................................................174
7.8 References........................................................................................................................................................175
8 Fluidization in food powder production........................................................................................178
C. Turchiuli, AgroParisTech, France
8.1 Introduction..................................................................................................................................................178
8.2 Principles of fluidization............................................................................................................179
8.3 Techniques and equipment......................................................................................................184
8.4 Applications of fluidization in the production of
food powders................................................................................................................................................188
8.5 Limitations......................................................................................................................................................196
8.6 Conclusion and future trends..............................................................................................197
8.7 Sources of further information and advice......................................................197
8.8 References........................................................................................................................................................198
8.9 Appendix: nomenclature............................................................................................................199
9 Powder mixing in the production of food powders........................................................200
B. Cuq, Montpellier SupAgro, France and H. Berthiaux and
C. Gatumel, Ecole des Mines d Albi-Carmaux, France
9.1 Introduction..................................................................................................................................................200
9.2 Mixture quality: defining and assessing................................................................202
© Woodhead Publishing Limited, 2013
viii Contents
9.3 Mixing processes and mechanisms..............................................................................212
9.4 Mixing devices.........................................................................................218
9.5 Some elements for powder-mixer calculation and scale-up... 222
9.6 Conclusion and future trends..............................................................................................226
9.7 References........................................................................................................................................................227
10 Handling of food powders: flow patterns and storage design........................230
R. Famish and R. Berry, University of Greenwich, England
10.1 Introduction..................................................................................................................................................230
10.2 Basic flow patterns in storage vessels........................................................................231
10.3 Storage vessel design.............................................................235
10.4 Mass-flow operation..........................................................................................................................239
10.5 The Jenike silo design method............................................................................................241
10.6 The flow-no flow criterion........................................................................................................247
10.7 Silo design worked example....................................................................................................252
10.8 Conclusion......................................................................................................................................................255
10.9 References........................................................................................................................................................255
10.10 Appendices......................................................................................................................................................256
11 Ensuring process safety in food powder production: the risk of
dust explosion..................................................................................................................................................................260
V. Ebadat, Chilworth Technology Inc., USA
11.1 Introduction..................................................................................................................................................260
11.2 Dust explosion hazards................................................................................................................261
11.3 Laboratory testing to assess explosion characteristics of
dust clouds......................................................................................................................................................264
11.4 Safety from dust cloud explosion hazards........................................................269
11.5 Specific unit operations................................................................................................................274
11.6 Conclusion......................................................................................................................................................279
11.7 Sources of further information and advice......................................................279
11.8 References........................................................................................................................................................280
Part II Powder properties..........................................................................................................................283
12 Powder properties in food production systems....................................................................285
J. Fitzpatrick, University College Cork, Ireland
12.1 Introduction..................................................................................................................................................285
12.2 Sampling, moisture content and chemical composition................286
12.3 Particle properties................................................................................................................................289
12.4 Bulk properties of powders....................................................................................................297
12.5 Conclusion......................................................................................................................................................305
12.6 Future trends..............................................................................................................................................306
12.7 References........................................................................................................................................................307
©Woodhead Publishing Limited, 2013
Contents ix
13 Techniques to analyse particle size of food powders..................................................309
J. Dodds, Ecole des Mines, Albi, France
13.1 Introduction..................................................................................................................................................309
13.2 The importance of particle size of food powders..................................310
13.3 Collecting data for particle size analysis..............................................................310
13.4 Presenting particle size analysis data........................................................................313
13.5 Powder sampling and techniques for particle size analysis.... 320
13.6 Particle size analysis by direct methods................................................................324
13.7 Particle size analysis by classification methods..........................................328
13.8 Particle size analysis by secondary methods..................................................332
13.9 Continuous and in-line measurements..................................................................336
13.10 Conclusion......................................................................................................................................................337
13.11 References........................................................................................................................................................338
14 Surface composition of food powders............................................................................................339
C. Gaiani, J. Burgain and J. Scher, Université de Lorraine, France
14.1 Introduction..................................................................................................................................................339
14.2 Microscopy techniques for analyzing the surface of food
powders................................................................................................................................................................342
14.3 Spectroscopy techniques for analyzing the surface of food
powders................................................................................................................................................................347
14.4 Surface sorption and extraction techniques for analyzing the
surface of food powders..............................................................................................................351
14.5 Factors affecting food powder surface composition..........................355
14.6 Impact of powder surface composition on powder
functionality..................................................................................................................................................358
14.7 Food industry examples..............................................................................................................364
14.8 Conclusion......................................................................................................................................................369
14.9 Future trends..............................................................................................................................................369
14.10 References........................................................................................................................................................370
14.11 Appendix: abbreviations..............................................................................................................378
15 Food powder rehydration................................................................................................................................379
C. Selomulya and Y. Fang, Monash University, Australia
15.1 Introduction..................................................................................................................................................379
15.2 Principles of powder rehydration: wettability and sinkability 380
15.3 Principles of powder rehydration: dispersibility......................................390
15.4 Principles of powder rehydration: solubility..................................................392
15.5 Improving powder rehydration properties........................................................401
15.6 Conclusion......................................................................................................................................................402
15.7 References........................................................................................................................................................402
©Woodhead Publishing Limited, 2013
x Contents
16 Shelf-life of food powders..............................................................................................................................409
R. V. Hedegaard and L. H. Skibsted, University of Copenhagen,
Denmark
16.1 Introduction..................................................................................................................................................409
16.2 Water absorption and desorption of food powders............................411
16.3 Crystallization of amorphous powder....................................................................416
16.4 Oxidative changes................................................................................................................................420
16.5 Effect of Maillard reactions on food products..........................................422
16.6 Survival of dried probiotic bacteria............................................................................427
16.7 Conclusion......................................................................................................................................................429
16.8 Sources of further information and advice..............................430
16.9 Acknowledgements............................................................................................................................430
16.10 References........................................................................................................................................................430
Part III Speciality food powders........................................................................................................435
17 Dairy powders................................................................................................................................................................437
P. Schuck, IN RA, Agrocampus Ouest, France
17.1 Introduction..................................................................................................................................................437
17.2 Bulk production of dairy powders..............................................................................439
17.3 Physical properties and qualities of dairy powders..............................440
17.4 Physicochemical properties and qualities of dairy
powders................................................................................................................................................................445
17.5 Applications of dairy powders..........................................................................................448
17.6 Factors affecting the properties of milk, whey and derivative
powders................................................................................................................................................................453
17.7 Control and improvement of powder properties....................................458
17.8 Conclusion......................................................................................................................................................461
17.9 References........................................................................................................................................................462
18 Infant forniula powders......................................................................................................................................465
E. Blanchard, LISA RD, France, P. Zhu, Laiterie de Montaigu,
France and P. Schuck, IN RA, Agrocampus Ouest, France
18.1 Introduction..................................................................................................................................................465
18.2 Global infant formula market............................................................................................466
18.3 Nutritional composition............................................................................................................467
18.4 Classification of infant formula........................................................................................474
18.5 Production of powdered infant formula..............................................................475
18.6 Conclusion......................................................................................................................................................479
18.7 Future trends..............................................................................................................................................479
18.8 References........................................................................................................................................................480
19 Powdered egg..................................................................................................................................................................484
V. Lechevalier, F. Nau and R. Jeantet, Agrocampus Ouest, France
19.1 Introduction..................................................................................................................................................484
19.2 Production of egg powders: types and process..........................................486
© Woodhead Publishing Limited, 2013
Contents xi
19.3 Drying technologies for egg powder production......................................492
19.4 Factors affecting the functionality of egg powders..............................500
19.5 Applications in the food and beverage industries..................................506
19.6 Conclusion......................................................................................................................................................508
19.7 References........................................................................................................................................................508
20 Tea and coffee powders......................................................................................................................................513
M. Huang and M. Zhang, Jiangnan Unversity, China
20.1 Introduction..................................................................................................................................................513
20.2 Factors affecting quality of instant coffee powder................................515
20.3 Instant coffee production..........................................................................................................515
20.4 Health effects of instant coffee powder................................................................520
20.5 Instant tea powder production..........................................................................................520
20.6 Health effects of instant tea powder..........................................................................524
20.7 Typical tea powder products................................................................................................525
20.8 Conclusion......................................................................................................................................................525
20.9 References........................................................................................................................................................526
21 Fruit and vegetable powders........................................................................................................................532
H. Jiang and M. Zhang, Jiangnan University, China and
B. Adhikari, University of Ballarat, Australia
21.1 Introduction..................................................................................................................................................532
21.2 Fruit/vegetable powders and related products............................................533
21.3 Technologies for fruit and vegetable powder production............542
21.4 Grinding or pulverization........................................................................................................545
21.5 Storage..................................................................................................................................................................545
21.6 Conclusion......................................................................................................................................................547
21.7 References....................................:..............................................................................547
22 Rice flour and related products................................................................................................................553
H. Qian and H. Zhang, Jiangnan University, China
22.1 Introduction..................................................................................................................................................553
22.2 Rice flour processing........................................................................................................................554
22.3 Chemical composition and nutritional properties
of rice flour....................................................................................................................................................557
22.4 Physicochemical properties of rice flour..............................................................561
22.5 Modifications of rice flour........................................................................................................568
22.6 Conclusion......................................................................................................................................................573
22.7 References........................................................................................................................................................573
23 Culinary powders and speciality products................................................................................576
S. Yuliani and N. Nurdjannah, Indonesian Center for Agricultural
Postharvest Research and Development, Indonesia
23.1 Introduction..................................................................................................................................................576
23.2 Herbs and spices....................................................................................................................................577
23.3 Soup powders..............................................................................................................................................584
©Woodhead Publishing Limited, 2013
xii Contents
23.4 Salts..........................................................................................................................................................................585
23.5 Safety of culinary powders........................................................................586
23.6 Conclusion......................................................................................................................................................589
23.7 References........................................................................................................................................................589
24 Powders containing microorganisms and enzymes........................................................593
A. Ghandi and B. Adhikari, University of Ballarat, Australia
and I. B. Powell, Dairy Innovation Australia, Australia
24.1 Introduction..................................................................................................................................................593
24.2 Drying of bacterial cultures..................................................................................................594
24.3 Preservations of yeasts and enzymes......................................602
24.4 Spray drying of lactic acid bacteria............................................................................604
24.5 Single droplet drying........................................................................................................................608
24.6 Mechanisms of bacterial death and survival in the drying
process..................................................................................................................................................................609
24.7 Bacterial survival during storage....................................................................................611
24.8 Modelling of drying and survival kinetics........................................................612
24.9 Conclusion......................................................................................................................................................616
24.10 Future trends...............................................;..............................................616
24.11 Sources of further information and advice......................................................617
24.12 References........................................................................................................................................................617
25 Coating foods with powders........................................................................................................................625
S. Barringer, Ohio State University, USA
25.1 Introduction..................................................................................................................................................625
25.2 Types of powders used as food coatings..............................................................626
25.3 Principles and equipment for coating foods with
powders................................................................................................................................................................630
25.4 Difficulties caused by powder coating and ways to resolve
them..........................................................................................................................................................................635
25.5 Conclusion......................................................................................................................................................638
25.6 Sources of further information and advice......................................................638
25.7 References........................................................................................................................................................639
Index......................................................................................................................................................................................................641
©Woodhead Publishing Limited, 2013
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| spelling | Handbook of food powders processes and properties ed. by Bhesh Bhandari ... Oxford [u.a.] Woodhead Publ. 2013 XXVI, 660 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead publishing series in food science, technology and nutrition 255 Pulvermethode (DE-588)4176353-1 gnd rswk-swf Pulver (DE-588)4219041-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Pulver (DE-588)4219041-1 s Pulvermethode (DE-588)4176353-1 s b DE-604 Bhandari, Bhesh Sonstige (DE-588)1026458102 oth Woodhead publishing series in food science, technology and nutrition 255 (DE-604)BV036854561 255 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027019744&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Handbook of food powders processes and properties Woodhead publishing series in food science, technology and nutrition Pulvermethode (DE-588)4176353-1 gnd Pulver (DE-588)4219041-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
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| title | Handbook of food powders processes and properties |
| title_auth | Handbook of food powders processes and properties |
| title_exact_search | Handbook of food powders processes and properties |
| title_full | Handbook of food powders processes and properties ed. by Bhesh Bhandari ... |
| title_fullStr | Handbook of food powders processes and properties ed. by Bhesh Bhandari ... |
| title_full_unstemmed | Handbook of food powders processes and properties ed. by Bhesh Bhandari ... |
| title_short | Handbook of food powders |
| title_sort | handbook of food powders processes and properties |
| title_sub | processes and properties |
| topic | Pulvermethode (DE-588)4176353-1 gnd Pulver (DE-588)4219041-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Pulvermethode Pulver Lebensmittel Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027019744&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV036854561 |
| work_keys_str_mv | AT bhandaribhesh handbookoffoodpowdersprocessesandproperties |