Handbook of Food Powders

Name: Handbook of Food Powders
Price: 275 USD
Availability: InStock
ISBN: 9780323988209

Processes and Properties

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

2nd Edition

Publisher: Woodhead Publishing

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Book Details

Print ISBN	9780323988209
eText ISBN	9780443184369
Publisher	Woodhead Publishing
Publishing Year	2023
Edition	2nd Edition
Language	English
Pages	596

Handbook of Food Powders: Processes and Properties, 2nd Edition, edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck, offers a complete technical reference examining powder creation and material behavior. Formulated to support teaching and research academics in food science, technology, and engineering courses, the handbook addresses key industrial and educational requirements across powder handling disciplines.

The volume details thermal and mechanical processing methods, covering spray drying, freeze drying, roller and drum drying, grinding, and fluidization. In addition to primary manufacturing operations, it provides systematic guidance on agglomeration, granulation, powder mixing, and storage design for powder flow control.

This updated second edition introduces six new chapters addressing recent developments across food powder technology. Published by Woodhead Publishing, this 596-page edition equips development, R&D, and quality control professionals in the food industry, as well as chemical and pharmaceutical researchers, with structured reference data.

Chapter 1: Introduction to food powders
Chapter 2: Spray drying for food powder production
Chapter 3: Freeze drying for food powder production
Chapter 4: Roller and drum drying for food powder production
Chapter 5: Modelling crystallization in spray drying for food powder production
Chapter 6: Grinding for food powder production
Chapter 7: Agglomeration/granulation in food powder production
Chapter 8: Fluidization in food powder production
Chapter 9: Powder mixing in the production of food powders
Chapter 10: Handling of food powders: flow patterns and storage design
Chapter 11: Ensuring process safety in food powder production: the risk of dust explosion
Chapter 12: Gassing of food powders
Chapter 13: Microbial decontamination of food powders
Chapter 14: Powder properties in food production systems
Chapter 15: Techniques to analyse particle size of food powders
Chapter 16: Surface composition of food powders
Chapter 17: Food powder rehydration
Chapter 18: Shelf-life of food powders
Chapter 19: Abrasion and breakage of powders
Chapter 20: Dairy powders
Chapter 21: Infant formula powders
Chapter 22: Powdered egg
Chapter 23: Tea and coffee powders
Chapter 24: Fruit and vegetable powders
Chapter 25: Rice flour and related products
Chapter 26: Culinary powders and speciality products
Chapter 27: Powders containing microorganisms and enzymes
Chapter 28: Coating foods with powders
Chapter 29: Gas encapsulated powders
Chapter 30: Oil encapsulated powders
Chapter 31: Plant-based protein powders
Chapter 32: Meat and fish powders
Chapter 33: Powder premixes of dairy sweetmeats
Chapter 34: Plant fiber powders
Chapter 35: Algae based powder