Title Food powders : physical properties, processing, and functionality / Gustavo V. Barbosa-Cánovas [and others]

Published New York : Kluwer Academic/Plenum Publishers, ©2005

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Description 1 online resource (xvi, 372 pages) : illustrations Series Food engineering series Food engineering series. Contents Preliminaries; CONTENTS; 1 Sampling; 2 Particle Properties; 3 Bulk Properties; 4 Storage; 5 Conveying; 6 Size Reduction; 7 Size Enlargement; 8 Encapsulation Processes; 9 Mixing; 10 Separation and Classification; 11 Drying; 12 Undesirable Phenomena and Their Relation to Processing; Index Summary Addresses key aspects of food powder technology. This book presents 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 Bibliography Includes bibliographical references and index Notes Print version record In Springer e-books Subject Dried foods. Dried foods -- Analysis Dried foods -- Biotechnology Food -- Drying. Dried food industry -- Quality control Chemistry. Agriculture. Food science. Chemistry Agriculture Food Technology dehydration. chemistry. farming (activity or system) agriculture (discipline) TECHNOLOGY & ENGINEERING -- Food Science. Chimie. Science des matériaux. Chemistry Agriculture Dried foods Food -- Drying Form Electronic book Author Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- LC no. 2005278439 ISBN 9780387276137 0387276130 0306478064 9780306478062 6610608016 9786610608010

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