Food powders : physical properties, processing, and functionality
著者
書誌事項
Food powders : physical properties, processing, and functionality
（Food engineering series）
Kluwer Academic/Plenum Publishers, c2005
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注記
Includes bibliographical references and index
Other editors: Enrique Ortega-Rivas, Pablo Juliano, Hong Yan
内容説明・目次
内容説明
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.
目次
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.
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