ENGLISH

Handbook of food powders: Processes and properties

By Min Zhang , Pierre Schuck , Bhesh Bhandari , Nidhi Bansal

Book information

Publisher
Woodhead Publishing
Year
2013
ISBN
0857095137, 9780857095138
Language
english
Format
PDF
Filesize
28 MB (29444526 bytes)
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages
688\682
Time added
2013-10-19 06:28:45

Description

Food powders are materials that have been reduced to particulates. To achieve long term stability and usability, many liquid or solid food products and ingredients are dehydrated or mechanically converted into powder form. These days, drying is a ubiquitous unit operation in the food industry and has been successfully utilized by food technologists to develop several high-value products. Low moisture and water activity in food powder products no only enhances their shelf life but also provides ease of storage, handling, and transport. The editors and contributing chapter authors have compiled information about different processes involved in the production of food powders, their further processing, and the functional properties of these powders. This book intends to provide an updated review from established experts involved in both the powder food industry and academia.

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