Download or read book Characterization of the Rehydration Behavior of Food Powders written by Julia Wangler and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Powders Properties and Characterization written by Ertan Ermiş and published by Springer Nature. This book was released on 2020-10-29 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.

Download or read book Food Powders written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2006-04-04 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

Download or read book Characterization of Food Powders written by Hong Yan and published by . This book was released on 1996 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Characterization of Milk Protein Concentrate Powders Using Powder Rheometer and Front face Fluorescence Spectroscopy written by Sajith Babu Karthik and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk protein concentrate (MPC) powders are high-protein dairy ingredients obtained from membrane filtration processes and subsequent spray drying. MPC powders have extensive applications due to their nutritional, functional, and sensory properties. However, their flow properties, rehydration behavior, and morphological characteristics are affected by various factors such as processing, storage, particle size, and composition of the powder. Literature has shown that knowledge about the powder flowability characteristics is critical in their handling, processing, and subsequent storage. For this study, FT4 powder rheometer (FT4, Freeman Technologies, UK) was used to characterize the flowability of MPC powders during storage. This study investigated the flowability and morphological characteristics of commercial MPC powders with three different protein contents (70, 80, and 90%, w/w) after storage at 25°C and 40°C for 12 weeks. Powder flow properties (basic flowability energy (BFE), flow rate index (FRI), permeability, etc.) and shear properties (cohesion, flow function, etc.) were evaluated. After 12 weeks of storage at 40°C, the BFE and FRI values significantly increased (P

Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2023-11-11 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Introduces six new chapters that incorporate the current developments in food powder technology Examines powder properties, including surface composition, shelf life and techniques used to examine particle size Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products

Download or read book Physicochemical characterization of food powders written by Charlotte Pecalvel and published by . This book was released on 2016 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Characterization and Functionality of Food Powders written by H. Yan and published by . This book was released on 1997 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Testing and Characterization of Powders and Fine Particles written by John K. Beddow and published by . This book was released on 1980 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Characterization of Nanoencapsulated Food Ingredients written by and published by Academic Press. This book was released on 2020-03-07 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt: Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzed Presents the mechanism of each characterization technique Investigates how the analytical results can be understood with nanoencapsulated ingredients

Download or read book Analytical Methods for Food and Dairy Powders written by Pierre Schuck and published by John Wiley & Sons. This book was released on 2012-02-13 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.

Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Download or read book Characterization of the Attrition Process During Tapping on Agglomerated Food Powders written by Blas Jose Barletta and published by . This book was released on 1993 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Smart Particle Production Characterization and Powder Forensics written by Yuan Fang and published by . This book was released on 2010 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Powdered food ingredients are common yet important in our daily life. The most well-known method to produce these powdered products is via spray drying. Nowadays, it is possible to customize the spray dried products with desired nutrition/physiochemical properties according to the requirements and demands of the consumer market. Powders resulting from different processes (or different process conditions) vary significantly in composition and the functional behaviours. This renders traditional measurement techniques for characterising spray dried products to be insufficient and inadequate. Therefore, an effective and reproducible technique to benchmark different dairy powder functionality for both manufacturers and end-users usage is necessary and remains a challenge. This thesis reports the exploration of a possible 'toolkit' to characterize dairy powder functionality, benchmarking powder dissolution kinetics, and investigate the effects of spray drying conditions on powder functionality.A range of techniques applied in both industrial and laboratory for powder functionality characterization were reviewed, investigated and evaluated. A methodology to characterize the solubility of milk protein concentrates (MPC) using the technique Focused Beam Reflectance Measurement (FBRM) was established and presented. FBRM provides the ability to monitor in situ the changes in chord length with time over a wide range of suspension concentrations, which directly reflected the solubility of the investigated powder. A faster rate of the chord length reduction implied a better solubility as more particles break down and dissolve in solution. Using this protocol, the effect of water temperature for MPC powders was investigated and a characteristic dissolution profile for different MPC powders was subsequently established. Importantly, the measuring protocol of using FBRM to characterize dairy powder dissolution behaviour was established and validated. Using the established protocol, FBRM was used to monitor the dissolution process of MPC powder, with the data applied in the development of a kinetic dissolution model based on the Noyes-Whitney equation. The model was used to estimate two key benchmarking parameters, namely the dissolution rate constant k and the final particle size in suspension d∞, describing dynamic dissolution behaviors and final solubility respectively of a particular powder. The effects of dissolution temperature, storage duration and storage temperature on dissolution properties of an MPC powder were also investigated and a quantitative understanding of relationship between process and storage conditions with powder functionality were achieved from the k and d∞ profiles. Furthermore, the relationship between drying conditions and the functionalities and microstructure properties of the resulting products were established by investigating the effects of production drying air temperature on the functionality of MPC. To achieve this objective, mono-dispersed MPC particles were produced using a specially constructed dryer at selected drying air temperatures. Dissolution properties of the resulting MPC product were characterized using the established FBRM protocol, and the differences in microstructure examined from transmission electron microscopy images and micro XCT. A direct relationship between the drying air temperature and solubility was established whereby the solubility of MPC particle decreased with increasing drying air temperature. The degree of protein denaturation at different drying air temperatures was also established using gel electrophoresis. The knowledge could be used to establish a better understanding of the relationship between drying conditions and microstructures, and the corresponding influence on the functionality for different powder types. This PhD work established the basis measurement and protocol for characterising different powder types with varying functional and physical properties, the basis modelling fundamental approach to elucidate the mechanism of powder dissolution as well as demonstrated how the application of these protocols and approaches by establishing the relationships between powder production conditions to resultant product functional and physical properties. This work is the first step to establishing a standardised toolkit to establish a powder characteristic profile library to be use for production optimisation and rapid powder functionality analysis.

Download or read book YOUMARES 8 Oceans Across Boundaries Learning from each other written by Simon Jungblut and published by Springer. This book was released on 2018-08-29 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: This open access book presents the proceedings volume of the YOUMARES 8 conference, which took place in Kiel, Germany, in September 2017, supported by the German Association for Marine Sciences (DGM). The YOUMARES conference series is entirely bottom-up organized by and for YOUng MARine RESearchers. Qualified early career scientists moderated the scientific sessions during the conference and provided literature reviews on aspects of their research field. These reviews and the presenters’ conference abstracts are compiled here. Thus, this book discusses highly topical fields of marine research and aims to act as a source of knowledge and inspiration for further reading and research.

Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-17 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Download or read book Milk Proteins written by Mike Boland and published by Academic Press. This book was released on 2019-11-20 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins Features the latest science and developments Explores the use of milk proteins from industry viewpoints Features internationally recognized editors and authors who bring academic and industrial insights to this important topic