Description
Encapsulated and Powdered Foods
Coordinator: Onwulata Charles
Language: English
Subjects for Encapsulated and Powdered Foods:
Keywords
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
Publication date: 09-2019
· 17.8x25.4 cm · Paperback
Publication date: 05-2005
512 p. · 17.8x25.4 cm · Hardback
Description
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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.
