Handbook of Food Powders

Processes and Properties

2nd Edition - September 30, 2023
Imprint: Woodhead Publishing
Editors: Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 8 2 0 - 9
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 4 3 6 - 9

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders,… Read more

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Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders.

Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field.

Cover image
Title page
Copyright
Contents
Contributors
Preface
Part 1
Chapter 1 Food powders: An introduction
1.1 Introduction
1.2 Crystalline and amorphous microstructure of powders
1.3 Cohesive forces in powders
1.4 Adhesive forces and surface energetics
1.5 Stickiness of powders during their formation and handling
1.6 Surface structure of powder
1.7 Packing property of powder
1.8 Fluidity of the powder
1.9 Compressibility of powders
1.10 Mixing property of powder
1.11 Segregation of powder particles
1.12 Dust formation and explosion risk
1.13 Hydration property of powders
1.14 Conclusion and final remarks
References
Chapter 2 Spray drying for food powder production
2.1 Introduction
2.2 Principles of spray drying
2.3 Spray drying techniques and configurations
Co-current
Counter-current and mixed flow
2.4 Applications of spray drying in the production of food powder
2.5 Conclusion and future trends
2.6 Sources of further information and advice
References
Chapter 3 Freeze drying for food powder production
3.1 Introduction
3.2 Freeze-drying process
3.3 Freeze-drying and powder production
3.4 Recent studies on freeze drying and the production of food powders
3.5 Conclusion and future trends
References
Chapter 4 Roller and drum drying for food powder production
4.1 Introduction
4.2 Principles and operation of drum dryers
4.3 Modelling and simulation of drum drying
4.4 Drum drying technology
4.5 Conclusion
4.6 Sources of further information and advice
References
Chapter 5 Modelling crystallization in spray drying for food powder production
5.1 Introduction
5.2 The spray-drying process
5.3 Principles of crystallization: Williams-Landel-Ferry (WLF) equation and explaining solid-phase crystallization during spray-drying process
5.4 Techniques and applications: comparing the relative degree of crystallinity of spray-dried powders using mathematical model
5.5 Limitations of the solid-phase crystallization model
5.6 Conclusion and future trends
References
Chapter 6 Grinding for food powder production
6.1 Introduction
6.2 Principles of grinding and modelling
6.3 Grinding technologies and equipments
6.4 Applications of grinding in the production of food powders
6.5 Limitations
6.6 Alternation drying and grinding (ADG) in powder technology
6.7 Conclusion and future trends
References
6.9 Appendix: nomenclature
Chapter 7 Agglomeration/granulation in food powder production
7.1 Introduction
7.2 Powder characteristics
7.3 Physicochemical reactivity of food powders
7.4 Agglomeration processes and mechanisms
7.5 Wet controlled growth agglomeration technologies
7.6 Wet agglomeration mechanisms and powder reactivity
7.7 Conclusion
References
Chapter 8 Fluidization in food powder production
8.1 Introduction
8.2 Principles of fluidization
8.3 Techniques and equipment
8.4 Applications of fluidization in the production of food powders
8.5 Limitations
8.6 Conclusion and future trends
8.7 Sources of further information and advice
References
8.8 Appendix: nomenclature
Chapter 9 Powder mixing in the production of food powders
9.1 Introduction
9.2 Mixture quality: defining and assessing
9.3 Mixing processes and mechanisms
Powder and grains characteristics
Mixing mechanisms
Segregation mechanisms
9.4 Mixing devices
9.5 Some elements for powder-mixer calculation and scale-up
9.6 Conclusion and future trends
References
Chapter 10 Handling of food powders: flow patterns and storage design
10.1 Introduction
10.2 Basic flow patterns in storage vessels
10.3 Storage vessel design
10.4 Mass-flow operation
10.5 The Jenike silo design method
10.6 The flow–no flow criterion
10.7 Silo design worked example
10.8 Conclusion
References
10.10 Appendices
Chapter 11 Microbial decontamination technologies for food powders
11.1 Introduction
11.2 Thermal decontamination technologies
11.3 Non-thermal decontamination technologies
11.4 Combined technologies
11.5 Conclusion
11.6 Future trends
References
Chapter 12 Ensuring process safety in food powder production: the risk of dust explosion
12.1 Introduction
12.2 Dust explosion hazards
12.3 Laboratory testing to assess explosion characteristics of dust clouds
12.4 Safety from dust cloud explosion hazards
12.5 Specific unit operations
12.6 Conclusion
12.7 Sources of further information and advice
References
Part 2
Chapter 13 Powder properties in food production systems
13.1 Introduction
13.2 Sampling, moisture content and chemical composition
13.3 Particle properties
Definition of particle size: equivalent sphere concept
Particle size distribution
Measures of central tendency
Which size distribution and which mean to use
13.4 Bulk properties of powders
Empirical methods
Powder flow function and wall friction
Standard shear testing technique (SSTT)
13.5 Conclusion
13.6 Future trends
References
Chapter 14 Techniques for internal and surface structure characterisation of food powders
14.1 Structure of food powders
14.2 Techniques to characterise food powders
14.4 Conclusion
Acknowledgement
References
Chapter 15 Techniques to analyse particle size of food powders
15.1 Introduction
15.2 The importance of particle size of food powders
15.3 Collecting data for particle size analysis
15.4 Presenting particle size analysis data
15.5 Powder sampling and techniques for particle size analysis
15.6 Particle size analysis by direct methods
15.7 Particle size analysis by classification methods
15.8 Particle size analysis by secondary methods
15.9 Continuous and in-line measurements
15.10 Conclusion
References
Chapter 16 Surface composition of food powders
Abbreviations
16.1 Introduction: importance of food powder surface composition
16.2 Analysing the surface of food powders
16.3 Factors affecting food powder surface composition
16.4 Impact of powder surface composition on powder functionality
16.5 Food industry examples
16.6 Conclusion and future trends
References
Chapter 17 Food powder rehydration
17.1 Introduction
17.2 Principles of powder rehydration
17.3 Improving powder rehydration properties
17.4 Concluding remarks
References
Chapter 18 Abrasion and breakage of food powders
18.1 Introduction
18.2 Breakage mechanisms of food powders
18.3 Breakage evaluation methods
18.4 Influence of breakage on powder physical properties and functionalities
18.5 Influence of processing conditions on powder breakage
18.6 The impact of powder characteristics on breakage
18.7 Conclusion
References
Chapter 19 Shelf-life of food powders
19.1 Introduction
19.2 Water absorption and desorption of food powders
19.3 Crystallization of amorphous powder
19.4 Oxidative changes
19.5 Effect of Maillard reactions on food products
19.6 Survival of dried probiotic bacteria
19.7 Conclusion
19.8 Sources of further information and advice
Acknowledgement
References
Part 3
Chapter 20 Dairy powders
20.1 Introduction
20.2 Bulk production of dairy powders
20.3 Physical properties and qualities of dairy powders
20.4 Physicochemical properties and qualities of dairy powders
20.5 Applications of dairy powders
20.6 Factors affecting the properties of milk, whey and derivative powders
20.7 Control and improvement of powder properties
20.8 Conclusion
References
Chapter 21 Infant formula powders
21.1 Introduction
21.2 Global infant formula market
21.3 Nutritional composition
21.4 Classification of infant formula
21.5 Production of powdered infant formula
21.6 Conclusion
21.7 Future trends
References
Chapter 22 Egg powders
22.1 Introduction
22.2 Production of egg powders: types and process
22.3 Drying technologies for egg powder production
22.4 Factors affecting the functionality of egg powders
22.5 Applications in the food and beverage industries
22.6. Conclusion
References
Chapter 23 Tea and coffee powders
23.1 Introduction
23.2 Factors affecting quality of instant coffee powder
23.3 Instant coffee production
23.4 Health effects of instant coffee powder
23.5 Instant tea powder production
23.6 Health effects of instant tea powder
23.7 Typical tea powder products
23.8 Conclusion
References
Chapter 24 Fruits and vegetable powders
24.1 Introduction
24.2 Fruits/vegetables powder and related products
24.3 Technologies for fruits and vegetable powder production
24.4 Grinding or pulverization
24.5 Storage
24.6 Conclusion and future trends
References
Chapter 25 Rice flour and related products
25.1 Introduction
25.2 Rice flour processing
25.3 Chemical composition and nutritional properties of rice flour
25.4 Physicochemical properties of rice flour
25.5 Modifications of rice flour
25.6 Conclusion
References
Chapter 26 Culinary powders and speciality products
26.1 Introduction
26.2 Herbs and spices
26.3 Soup powders
26.4 Salts
26.5 Safety of culinary powders
26.6 Conclusion
References
Chapter 27 Powders containing microorganisms and enzymes
27.1 Introduction
27.2 Drying of bacterial cultures
27.3 General factors affecting bacterial survival during drying
27.4 Survival of dried bacterial cells during storage
27.5 Modelling of drying and survival kinetics
27.6 Drying of yeasts
27.7 Drying of enzymes
27.8 Future trends
27.9 Sources of further information and advice
References
Chapter 28 Coating foods with powders
28.1 Introduction
28.2 Types of powders used as food coatings
28.3 Principles and equipment for coating foods with powders
28.4 Difficulties caused by powder coating and ways to resolve them
28.5 Conclusion
28.6 Sources of further information and advice
Acknowledgement
References
Chapter 29 Gas encapsulated powders
29.1 Agricultural and food applications of gases and need for encapsulated gas powders
29.2 Production of gas powders
29.3 Properties of encapsulated gas powders
29.4 Applications of encapsulated gas powders in agriculture and foods
29.5 Conclusion
Acknowledgment
References
Chapter 30 Plant protein powders
30.1 Introduction
30.2 Extraction processing for the production of plant protein ingredients
30.3 Drying technologies for the formation of plant protein powders
30.4 Application of plant protein powder products
30.5 Conclusion
References
Chapter 31 Flavour powders formed by spray drying
31.1 Encapsulation of flavours and flavour release
31.2 Physicochemical properties of flavours
31.3 Spray drying of water-soluble flavour
31.4 Spray drying of hydrophobic flavours
31.5 Effect of oil droplet size on flavour retention during spray drying
31.6 Flavour release from emulsified flavour powder
31.7 Effect of wall material on flavour release behaviour
31.8 Encapsulation of flavours in yeast cells
31.9 Conclusion
References
Chapter 32 The drying technologies, physical properties and storage stability of edible microalgae powders
32.1 Introduction
32.2 Enrichment or pre-dehydration at harvest
32.3 Drying techniques for edible microalgae powders
32.4 Selection strategies of drying techniques for microalgae powder
32.5 Main physical properties of microalgae powders
32.6 Storage stability of microalgae powders
32.7 Conclusion
References
Index

Bhesh Bhandari

Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing.

Affiliations and expertise

University of Queensland, Australia

Nidhi Bansal

Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects.

Affiliations and expertise

University of Queensland, Australia

Min Zhang

Professor Min Zhang has been working at the School of Food Science and Technology, Jiangnan University, China, for the last 20 years. Professor Zhang is one of the highly cited researchers in China in food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies. Professor Zhang is a reputed professor in food science and engineering research in China.

Affiliations and expertise

School of Food Science and Technology, Jiangnan University, China

Pierre Schuck

Dr Pierre Schuck is a researcher at INRA, France.

Affiliations and expertise

Researcher, INRA, France

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Handbook of Food Powders

Processes and Properties

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Bhesh Bhandari

Nidhi Bansal

Min Zhang

Pierre Schuck

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