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Handbook of Food Powders Processes and Properties - Bhesh Bhandari et al (WP, 2013) pdf

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 							ISBN 978-0-85709-513-8
  
  Many food ingredients are supplied in powdered form, as reducing water
content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great
importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the
production of food powders, the further processing of these powders and their functional properties.
  
  Part
one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum
drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part
two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size
of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit
and vegetable powders and coating foods with powders.
  
  The Handbook of food powders is a standard
reference for professionals in the food powder production and handling industries, development and quality control
professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the
field.
  
   Explores the processing and handling technologies in the production of food powders
  
Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size
   Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and
speciality products 						

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