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Analytical Methods for Food and Dairy Powders
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...
Rotary Drum
Rotary Drum: Fluid Dynamics, Dimensioning Criteria, and Industrial Applications provides in-depth analysis of fluid dynamics in rotary drums. In addition, it provides analysis on the different configurations, including nonconventional ones, diverse industrial applications, and comparison with competing dryer types, as well as the modeling of these devices. Covering important aspects of fluid dynamics in rotary drums, which directly influence the drying performance, the book also considers the significant cost of conventional rotary dryers. It takes into account the scale-up of rotary dryers and the control of product quality during processing, which can leave the final product overdried and overheated, wasting thermal energy. The book serves as a useful reference for researchers, graduate students, and engineers in the field of drying technology.
Particulate Drying
In the process industry, understanding the unit operation of particulate drying is imperative to yield products with desired properties and characteristics and to ensure process safety, optimal energy efficiency and drying performance, as well as low environmental impact. There are many techniques and tools available, which can cause confusion. Particulate Drying: Techniques and Industry Applications provides an overview of various particulate drying techniques, their advantages and limitations, industrial applications, and simple design methods. This book: • Covers advances in particulate drying and their importance in the process industry • Highlights recent developments in conventiona...
Dried Fruit Products
Dehydration of fruits is a massive operation amounting to tens of billions of dollars’ worth in the global market. The enormous variety of fruits grown around the world and the wide range of products made therefrom make this an attractive method for the development of novel and shelf-stable consumer products. Dried Fruit Products offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, industrial applications, and simple design methods. Such dried fruit products as fruit pieces, fruit leathers, and fruit powders are dealt with in a way to inform their physical, chemical, sensory, and nutritional features, along with the characteristics of the process used to obtain them, such as drying method and drying equipment. Key Features: Contains up-to-date information on fruit drying Presents a multi-perspective viewpoint of fruit drying Addresses both food science and chemical engineering aspects of fruit drying Readers can gain knowledge on the various types of drying techniques and insightful thoughts on selecting the appropriate drying techniques for different fruit products.
Superheated Steam Drying
Superheated steam drying (SSD) has long been recognized for several major advantages it offers over other convective dryers, including high energy efficiency by utilization of energy in the exhaust steam, higher product quality due to the absence of oxygen, and avoidance of fire and explosion hazards. Offering a global critical overview of the current state of art, Superheated Steam Drying: Technology for Improved Sustainability and Quality assesses future needs and opportunities for industry adoption and further innovation in SSD. It covers SSD technologies for various industrial sectors and mathematical modeling approaches to help with design and scale-up. The effects of SSD on drying kinetics as well as product quality are also discussed with examples. This book serves as a useful reference for technicians, graduate students, and researchers in the field of drying technology. It can also be used in courses on industrial drying, processing and drying of food, advanced drying technology, and superheated steam drying.
Handbook of Food Powders
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 refere...
Dairy-Derived Ingredients
Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas.Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the...
Milk Proteins
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an indust...
Dairy Fat Products and Functionality
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of mil...
Drying and Valorisation of Food Processing Waste
Drying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in mitigating the issue of food waste. This book evaluates the current research, technologies, and methodologies in food waste processing and valorisation, highlighting the challenges and opportunities that exist in this field. This book provides a systematic classification of various types of food waste and how to choose the most appropriate drying technology based on waste characteristics. It also covers the effects of drying technologies on physical and chemical properties, as well as valuable compounds. In addition, it evaluates the impact of drying ...
