Food Powders Properties and Characterization
Description
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field.
Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
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Dr. Ertan Ermis has been working at Istanbul Sabahattin Zaim University, Turkey, for the last 7 years in the field of Food Engineering in the Faculty of Engineering and Natural Sciences.His research and teaching areas include physical and engineering properties of food powders, food microbiology and cereal processing technologies and recently 3D design and prototyping.
Content
1 Food Powders Bulk Properties
Banu Koç1, Mehmet Koç2, Ulas Baysan2
1Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey
2Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydın, Turkey
2 Food Powders Particle PropertiesUlas Baysan1, Mehmet Koç1, Banu Koç2
1Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydın, Turkey
2Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey
3 Adhesion of Food PowdersErtan Ermis
Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkalı Cad. No:2, 34303, Istanbul, Turkey
4 Characterization of the caking behaviour of food powdersJohn J. Fitzpatrick
Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
5 Characterisation of the rehydration behaviour of food powdersJohn J. Fitzpatrick1, Junfu Ji2, Song Miao3
1Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
3Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
6 Anticaking Additives for Food PowdersEmine Yapıcı1, Burcu Karakuzu-Ikizler1, Sevil Yücel1
1Department of Bioengineering, Faculty of Chemistry and Metallurgy, Yildiz Technical University, Istanbul, Turkey
7 Modification of Food PowdersNasim Kian-Pour1, Duygu Ozmen1, Omer Said Toker1
1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210, Istanbul, Turkey
8 Powders from Fruit WasteSahithi Murakonda1, Madhuresh Dwivedi1
1Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
9 The Microbiological Safety of Food PowdersRifna E J1, Madhuresh Dwivedi1
1Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India