Food Powders Physical Properties, Processing, and Functionality [Paperback]

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

Food Powders is the first book that addresses key aspects of food powder technology. It is 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 that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review.

It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation.

Food Powders Characterization.- Sampling.- Particle Properties.- Bulk Properties.- Production, Handling, and Processing.- Storage.- Conveying.- Size Reduction.- Size Enlargement.- Encapsulation Processes.- Mixing.- Separation and Classification.- Drying.- Undesirable Phenomena and their Relation to Processing.

Gustavo V. Barbosa-C?novas (PhD, Food Engineering), is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Dr. Barbosa-C?novas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer.

Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Profló#