Barbosa-Canovas G.V., Ortega-Rivas Е,. Juliano P., Yan H. Food Powders. Physical Properties, Processing, and Functionality

Kluwer Academic/Plenum Publishers, New York, 2005. — 388 p.Food powders represent a large fraction of the many food products available in the food industry, ranging from raw materials and ingredients, such as flours and spices, to processed products like instant coffee or powdered milk. Food powders can be distinguished not only by their composition and microstructure, but also by particle size, size distribution, chemical and physical properties, and functionality. Historically, a number of unit operations have been developed and adopted for the production and handling of different food powders. Information on the physical properties, production, and functionality of food powders has been published, mainly through research and review articles, reports in trade magazines, and symposia presentations. This is likely the first book ever authored that addresses key aspects of food powder technology.
This book was designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review, from an engineering perspective.
The book consists of twelve chapters including several tables, figures, diagrams, and extensive literature citation, and covers as thoroughly as possible a fascinating field of study and practical applications. The first section of the book (Chapters 1–3) deals with food powder characterization.
Chapter 1 presents statistical concepts related to powder sampling as well as techniques, equipment, and procedures for optimal sampling. Single particle-related properties and their evaluation are covered in Chapter 2, which includes particle size and shape, density, size distribution, surface area, and moisture. Chapter 3 describes in detail the bulk powder properties, giving special attention to flow, handling, packing, strength, and instant properties.
The second part of the book describes, analyzes, and provides tools needed for the design of a typical unit operation, as related to production, handling, and processing of food powders. Chapter 4 includes useful information about storage alternatives for food powders, as well as flow patterns, together with the analysis of natural and assisted discharge from bins. Chapter 5 covers typical food powder transportation systems utilized during processing, which includes belts, chain, screw and pneumatic conveyors, among other conveying systems. Size reduction, and conversely, size enlargement processes are covered in Chapters 6–8. Reduction of larger food pieces or particles, including energy requirements and equipment used, is described in Chapter 6. Particle enlargement methods, fundamentals, and other design aspects are described in Chapter 7. A specific case on particle size enlargement, i.e., particle encapsulation, can be found in Chapter 8 with focus on the methods used for the production of different food capsules. Chapter 9 analyzes in depth fundamental aspects and the design of food particle mixing systems, while Chapter 10 deals with dry powder separation and classification technology. The most widely encountered process in food particle production is drying, a subject covered in Chapter 11 that includes relevant drying systems commonly used in the food industry. Last but not least, in Chapter 12 four key undesirable phenomena occurring during food particle handling, processing and testing—namely particle attrition, segregation, bulk caking, and dust explosion—are addressed. A thorough description of each phenomenon is given, including evaluation tests, methods for minimization, and mechanisms of action.