Food Powders Physical Properties, Processing, and Functionality /

• Κύριοι συγγραφείς: Barbosa-Cánovas, Gustavo V. (Συγγραφέας), Ortega-Rivas, Enrique (Συγγραφέας), Juliano, Pablo (Συγγραφέας), Yan, Hong (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US, 2005.
• Σειρά: Food Engineering Series,
• Θέματα: Chemistry.; Food > Biotechnology.; Agriculture.; Food Science.

Food Powders: Physical Properties, Processing, and Functionality 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, mixi...

Πίνακας περιεχομένων:

• Food Powders Characterization
• Sampling
• Particle Properties
• Bulk Properties
• Production, Handling, and Processing
• Storage
• Conveying
• Size Reduction
• Size Enlargement
• Encapsulation Processes
• Mixing
• Separation and Classification
• Drying
• Undesirable Phenomena and their Relation to Processing.