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Produktbild: Bhandari, B: Handbook of Food Powders

Bhandari, B: Handbook of Food Powders Processes and Properties

221,99 €

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.08.2013

Herausgeber

Bhesh Bhandari + weitere

Verlag

Elsevier Science & Technology

Seitenzahl

688

Maße (L/B/H)

24,1/16,1/4,5 cm

Gewicht

1160 g

Sprache

Englisch

ISBN

978-0-85709-513-8

Beschreibung

Rezension

"Chemical and biological engineers describe different processes that are involved in producing food powders, their further processing, and the functional properties of the powders. Among their topics are spray drying, roller and drum drying, grinding, powder mixing, flow patterns and storage design in handling food powders, the risk of dust explosion,." --ProtoView.com, March 2014

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.08.2013

Herausgeber

Verlag

Elsevier Science & Technology

Seitenzahl

688

Maße (L/B/H)

24,1/16,1/4,5 cm

Gewicht

1160 g

Sprache

Englisch

ISBN

978-0-85709-513-8

EU-Ansprechpartner

Zeitfracht Medien GmbH
Ferdinand-Jühlke-Straße 7
99095 Erfurt
DE
produktsicherheit@zeitfracht.de

Herstelleradresse

Elsevier Science & Technology
125 London Wall
EC2Y 5AS London
GB
tradeorders@elsevier.com

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  • Produktbild: Bhandari, B: Handbook of Food Powders

  • Contributor contact details

    Woodhead Publishing Series in Electronic and Optical Materials

    Preface

    Chapter 1: Introduction to food powders

    Abstract :

    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 powders

    1.7 Packing property of powders

    1.8 Fluidity of powders

    1.9 Compressibility of powders

    1.10 Mixing property of powders

    1.11 Segregation of powder particles

    1.12 Dust formation and explosion risk

    1.13 Hydration property of powders

    1.14 Conclusion

    Part I: Processing and handling of technologies

    Chapter 2: Spray drying for food powder production

    Abstract:

    2.1 Introduction

    2.2 Principles of spray drying

    2.3 Spray drying techniques and configurations

    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

    Chapter 3: Freeze drying for food powder production

    Abstract:

    3.1 Introduction

    3.2 The freeze drying process

    3.3 Comparison to other drying methods

    3.4 Freeze drying and powder production

    3.5 Applications of freeze drying in the production of food powders

    3.6 Conclusions and future trends

    Chapter 4: Roller and drum drying for food powder production

    Abstract :

    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

    Chapter 5: Modelling crystallization in spray drying for food powder production

    Abstract:

    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 Conclusions and future trends

    Chapter 6: Grinding for food powder production

    Abstract:

    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

    6.9 Appendix: nomenclature

    Chapter 7: Agglomeration/granulation in food powder production

    Abstract:

    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

    Chapter 8: Fluidization in food powder production

    Abstract:

    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

    8.9 Appendix: nomenclature

    Chapter 9: Powder mixing in the production of food powders

    Abstract:

    9.1 Introduction

    9.2 Mixture quality: defining and assessing

    9.3 Mixing processes and mechanisms

    9.4 Mixing devices

    9.5 Some elements for powder-mixer calculation and scale-up

    9.6 Conclusion and future trends

    Chapter 10: Handling of food powders: flow