Download or read book Developing and Utilizing a Mini Food Powder Production Facility to Produce Industrially Relevant Particles for Functionality Testing written by Samuel Andrew Rogers and published by . This book was released on 2011 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this thesis is presented research relating to a monodisperse droplet dryer for production of milk powder. The development and testing of several monodisperse droplet generators and lab-scale spray dryers was carried out. Furthermore, a number of down-scaled techniques for quality measurement were devised for analysis of the powder. Sufficient amounts of highly uniform powder could be dried to low moisture contents, using a range of feed solids concentrations and drying air temperatures. A single droplet drying model was created to simulate the situation, based on established mass and heat transfer equations and material specific kinetics using the Reaction Engineering Approach. Through a series of experiments varying drying temperature and feed solids content for a number of feed materials, the model was validated and its limits of accuracy were established. It successfully predicted the true final moisture contents and insolubilities in a range of conditions. The known and uniform temperature history and the regular particle sizes were then used to conduct original research on the formation of insoluble material during powder heat damage and the formation of particle morphology and shrinkage. Work was also done on spray freeze drying, thin layer drying, powder wetting, dissolution and the addition of surfactants.
Download or read book Drying in the Dairy Industry written by Cécile Le Floch-Fouéré and published by CRC Press. This book was released on 2020-11-25 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
Download or read book Frontiers in Spray Drying written by Nan Fu and published by CRC Press. This book was released on 2020-08-13 with total page 95 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to understand how different basic aspects of spray drying have advanced. Users will learn how to apply these advances in their own specific spray drying applications. This book also discusses the handling and control of spray dried products. Includes the latest techniques for use in the design and operation of spray drying operations Covers the basic operations of spray drying that can be applied to different applications of spray drying Discusses the handling and control of spray dried product qualities from a general approach, allowing readers to tailor these approaches to their own specific products This book is aimed at professionals, researchers, and academics working in the fields of food, chemical, pharmaceutical, and industrial engineering.
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 Innovation in Food Engineering written by Maria Laura Passos and published by CRC Press. This book was released on 2016-04-19 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi
Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2013-08-31 with total page 689 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. - Explores the processing and handling technologies in the production of food powders - Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size - Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products
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 Handbook of Food Powders written by Bhesh Bhandari and published by . This book was released on 2013 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powdersExamines powder properties, including surface composition, shelf life, and techniques used to examine particle sizeFocusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products.
Download or read book Popular Science written by and published by . This book was released on 2002-12 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Popular Science gives our readers the information and tools to improve their technology and their world. The core belief that Popular Science and our readers share: The future is going to be better, and science and technology are the driving forces that will help make it better.
Download or read book Technical Information Appropriate for Developing Countries written by and published by . This book was released on 1986 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bulletin of the Atomic Scientists written by and published by . This book was released on 1972-10 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bulletin of the Atomic Scientists is the premier public resource on scientific and technological developments that impact global security. Founded by Manhattan Project Scientists, the Bulletin's iconic "Doomsday Clock" stimulates solutions for a safer world.
Download or read book Bulletin of the Atomic Scientists written by and published by . This book was released on 1968-01 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bulletin of the Atomic Scientists is the premier public resource on scientific and technological developments that impact global security. Founded by Manhattan Project Scientists, the Bulletin's iconic "Doomsday Clock" stimulates solutions for a safer world.
Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Download or read book Scientific American written by and published by . This book was released on 1923 with total page 888 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Pharmaceutical Granulation Technology written by Dilip M. Parikh and published by CRC Press. This book was released on 2021-05-11 with total page 905 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theoretical discussions covering granulation and engineering perspectives. Covers new advances in expert systems, process modelling and bioavailability Chapters on emerging technologies in particle engineering Updated Current research and developments in granulation technologies
Download or read book Food Industries Manual written by M.D. Ranken and published by Springer Science & Business Media. This book was released on 1997-02-28 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique book is a well-respected, and highly successful, distillation of key information for the food industry. With authors from industry and academic world ensuring both commercial relevance and technological rigor, this book is bought by food scientists and technologists, processors, manufacturers, packagers and suppliers to the food industry. It has always been found as particularly useful for those relatively new to the industry who require quick access to well-written summaries of unfamiliar areas, and also to those longer serving individuals who require a convenient reference source to subjects that they perhaps have not needed to be up to date with in the recent past.
Download or read book GPAT 2024 Graduate Pharmacy Aptitude Test 10 Full Length Mock Tests and 15 Sectional Tests 1600 Solved Questions written by EduGorilla Prep Experts and published by EduGorilla Community Pvt. Ltd.. This book was released on with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: •Best Selling Book for GPAT : Graduate Pharmacy Aptitude Test with objective-type questions as per the latest syllabus given by the NTA. •GPAT : Graduate Pharmacy Aptitude Test Preparation Kit comes with 25 Tests (10 Full-length Mock Tests + 15 Sectional Tests) with the best quality content. •Increase your chances of selection by 16X. •GPAT : Graduate Pharmacy Aptitude Test Prep Kit comes with well-structured and 100% detailed solutions for all the questions. •Clear exam with good grades using thoroughly Researched Content by experts.
