Overview
- Addresses key aspects of food powder technology
- Consolidates the study and practical applications of food powders research, development, and technology
Part of the book series: Food Engineering Series (FSES)
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Table of contents (12 chapters)
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Front Matter
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Food Powders Characterization
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Front Matter
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Production, Handling, and Processing
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Front Matter
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Back Matter
Keywords
About this book
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.
Authors and Affiliations
About the authors
Gustavo V. Barbosa-Cánovas (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-Cánovas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer.
Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Professor of Food and Chemical Engineering at the Autonomous University of Chihuahua (UACh), Mexico. He is a member of the Mexican Outstanding Scientific Investigators System (SNI), Visiting Professor at Washington State University and Monash University, Australia, and a Visiting Scientist at Food Science Australia.
Pablo Juliano (PhD Candidate, Food Engineering) is a PhD Student of Food Engineering at Washington State University. He has received numerous awards for Research Excellence from IFT, Research and Development Associates for Food and Packaging Systems, and Washington State University.
Hong Yan (PhD, Food Engineering) She is currently a Consultant for the Food Industry in North-America and China. Dr. Yan has made several contributions to the food powder domain including the development of an attrition index, the concept of "ultimate bulk density" and padding devices to reduce attrition.
Bibliographic Information
Book Title: Food Powders
Book Subtitle: Physical Properties, Processing, and Functionality
Authors: Gustavo V. Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, Hong Yan
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/0-387-27613-0
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2005
Hardcover ISBN: 978-0-306-47806-2Published: 04 April 2005
Softcover ISBN: 978-1-4419-3407-9Published: 06 December 2010
eBook ISBN: 978-0-387-27613-7Published: 04 April 2006
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XVI, 372
Topics: Food Science, Agriculture