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Analytical methods for food and dairy powders

Author: Pierre Schuck; Anne Dolivet; Romain Jeantet
Publisher: Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Schuck, Pierre.
Analytical methods for food and dairy powders.
Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012
(DLC) 2011037449
(OCoLC)754744021
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Pierre Schuck; Anne Dolivet; Romain Jeantet
ISBN: 9781118307397 1118307399 9781118307441 1118307445 9781621982203 1621982203
OCLC Number: 779616344
Description: 1 online resource (xix, 228 pages, [4] pages of color plates) : illustrations
Contents: Front Matter --
Colour Plates --
Dehydration Processes and their Influence on Powder Properties --
Determination of Dry Matter and Total Dry Matter --
Determination of Nitrogen Fractions --
Determination of the Rate of Lactose Crystallisation --
Determination of Total Fat and Free Fat Content --
Determination of the Ash Content --
Determination of Particle Size and Friability --
Determination of Flowability and Floodability Indices --
Determination of Density, Interstitial Air Content and Occluded Air Content --
Determination of Colour and Appearance --
Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders --
Determination of Glass Transition Temperature Range --
Determination of Rehydration Ability --
Summary and General Conclusion --
Index.
Responsibility: Pierre Schuck, Anne Dolivet, and Romain Jeantet.

Abstract:

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.

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