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.
Author(s): Ertan Ermiş (editor)
Series: Food Engineering Series
Publisher: Springer
Year: 2020
Language: English
Pages: 209
Preface
Contents
Chapter 1: Food Powders Bulk Properties
1.1 Bulk Density
1.1.1 The Effect of Process Method and Conditions on Bulk Density
1.2 Flowability
1.2.1 The Effect of Process Method and Conditions on Flowability
1.3 Reconstitution Properties
1.3.1 Wettability
1.3.2 Sinkability
1.3.3 Dispersibility
1.3.4 Solubility
1.3.5 The Effect of Process Method and Conditions on Reconstitution Properties
References
Chapter 2: Food Powders Particle Properties
2.1 Particle Shape
2.2 Particle Density
2.3 Particle Morphology
2.4 The Effect of Process Method and Conditions on Particle Properties
2.5 The Effect of Particle Properties on Physicochemical Properties of Food Powder
References
Chapter 3: Adhesion of Food Powders
3.1 Introduction
3.2 Adhesion of Food Powders
3.3 Powder Coating Systems
3.3.1 Coating in the Gravity Drum (Tumble Drum Coating System)
3.3.2 Belt System
3.3.3 Electrostatic Coating
3.3.4 Atmospheric Plasma Coating System
3.4 Adhesion Mechanisms
3.4.1 Electrostatic Forces
3.4.2 Van der Waals Forces
3.4.3 Capillary Forces and Liquid Bridges
3.4.4 Mechanical Inter-Locking
3.5 Methods to Measure Particle Adhesion
3.5.1 Colloidal Probe Technique/Atomic Force Microscopy (AFM)
3.5.2 Centrifuge Method
3.5.3 Electrostatic/Electric Field Detachment
3.5.4 Aerodynamic/Hydrodynamic Detachment
3.5.5 Inertial Detachment
3.5.6 Impact/Drop Detachment
3.5.7 Vibration Technique
3.5.8 Resonance Frequency/Vibration
3.5.9 Mathematical Models
3.6 Conclusion
References
Chapter 4: Characterization of the Caking Behaviour of Food Powders
4.1 Introduction
4.2 Physical and Visual Techniques for Characterising Caking Behaviour
4.2.1 Physical Techniques
4.2.1.1 Force Displacement Cake Strength Tester
4.2.1.2 Water Content Measurement
4.2.2 Visual Techniques
4.2.2.1 Visualisation of Bulk Powder
4.2.2.2 Visualisation of Two Particles in Contact
4.3 Examples of the Application of the Physical and Visual Techniques for Assessing the Caking Behaviour of Food Powders
4.3.1 Humidity Caking of NaCl and Maltodextrin DE21
4.3.2 Effect of Humidity Cycling on the Caking of NaCl and Maltodextrin DE21
4.3.3 Humidity Caking of Binary Mixes Containing Maltodextrin DE21
4.3.3.1 MD/Paprika Mixes
4.3.3.2 MD/NaCl Mixes
4.4 Conclusions
References
Chapter 5: Characterisation of the Rehydration Behaviour of Food Powders
5.1 Introduction
5.2 Powder Wettability
5.2.1 Wetting Time and % Wettability
5.2.2 Contact Angle
5.2.3 Washburn Method
5.2.4 Film Strength at Powder/Water Interface
5.3 Solubilisation Ability
5.3.1 % Solubilisation
5.3.2 Monitoring of Particle Size
5.3.3 Centrifugal Sedimentation
5.4 Qualitative and Quantitative Assessment of Rehydration Behaviour in a Stirred Vessel
5.4.1 Rate-Limiting Regime Mapping
5.4.2 Quantitative Evaluation of Floating, Clumped, Sedimented, Dispersed and Dissolved Powder
5.5 Examples of the Application of the Characterisation Techniques to Assessing the Rehydration Behaviour of Food Powders
5.5.1 Comparison of the Rehydration Behaviour of 6 Food Powders
5.5.1.1 Wettability
5.5.1.2 Solubilisation Ability
5.5.1.3 Qualitative Rate-Limiting Regime Mapping in a Stirred Vessel
5.5.2 Effect of Temperature on the Rehydration Behaviour of SC and CMP
5.5.2.1 Qualitative and Quantitative Assessment in a Stirred Vessel
5.5.2.2 Film Strength at Powder/Water Interface
5.5.3 Effect of Agglomeration on the Rehydration Behaviour of MPI, SC and WPI Powders
5.5.3.1 Effect of Agglomeration on Wettability
5.5.3.2 Effect of Agglomeration on Solubilisation Ability
5.6 Conclusions
References
Chapter 6: Anticaking Additives for Food Powders
6.1 Caking Formation in Food Powders
6.2 Chemical Substances in Functional Class: Anticaking Agents
6.3 Commonly Used Anticaking Agents
6.3.1 Aluminum Silicates
6.3.2 Bentonite E558
6.3.3 Calcium Carbonate E170 (i) and Calcium Hydrogen Carbonate E170 (ii)
6.3.4 Calcium Silicate E552
6.3.5 Ferric Ammonium Citrate E381
6.3.6 Isomalt E953
6.3.7 Magnesium Hydroxide Carbonate E554 (ii)
6.3.8 Magnesium Oxide E530
6.3.9 Magnesium Silicate E553a
6.3.10 Silicon Dioxide E551
6.4 Stearates
6.4.1 Ferrocyanides
6.4.2 Talc E553b
6.5 Phosphates
6.6 Novel Anticaking Agents
6.7 Dietary Exposure to Anticaking Agents
6.8 Regulations
References
Chapter 7: Modification of Food Powders
7.1 Introduction
7.2 Agglomeration
7.2.1 Bonding and Adhesion Forces Between Particles
7.2.1.1 Liquid Bridges
7.2.1.2 Solid Bridges
7.2.1.3 Intermolecular and Intramolecular Forces
7.2.1.4 Mechanical Interlocking
7.2.2 Agglomeration Strength
7.2.3 Binders
7.3 Agglomeration Techniques
7.3.1 Pressure Agglomeration
7.3.1.1 Extrusion Techniques
7.3.1.2 Roll Pressing Methods
7.3.1.3 Tableting Press
7.3.1.4 Pelletizing Methods
7.3.1.5 Instant Agglomerates by Press Methods
7.3.2 Tumbling and Mixing Agglomeration (Rewetting Agglomeration)
7.3.2.1 Inclined Pan or Disc Equipment
7.3.2.2 Drum Machines
7.3.2.3 Mixer Equipment
7.3.2.4 Instant Agglomerates by Non-pressurized Techniques
7.3.3 Spray Agglomeration
7.3.3.1 Spray Drying
7.3.3.2 Fluidized Bed Granulation
7.3.4 Alternative Agglomeration Methods
7.3.4.1 Steam Granulation
7.3.4.2 Thermal Adhesion Agglomeration
7.3.4.3 Freeze Agglomeration
7.4 Criteria for Selection of Agglomeration Processes
7.4.1 Raw Material Characteristics
7.4.1.1 Size and Size Distribution
7.4.1.2 Moisture Content
7.4.1.3 Material Properties
7.4.2 Characteristics of Agglomerated Products
7.4.3 Characteristics of Methods
7.5 Instantizing Processes
7.5.1 Agglomeration Processes
7.5.2 Non–Agglomeration Processes
7.5.3 Instant Properties
7.5.3.1 Wettability
7.5.3.2 Sinkability
7.5.3.3 Dispersibility
7.5.3.4 Solubility
7.6 Porous Powders
7.7 Conclusion
References
Chapter 8: Powders from Fruit Waste
8.1 Introduction
8.2 Composition and Therapeutic Benefits of Fruit Waste
8.3 Drying Technology
8.3.1 Hot-Air Oven Drying
8.3.2 Solar Drying
8.3.3 Spray Drying
8.3.4 Freeze Drying
8.3.5 Microwave and Radio-Frequency Drying
8.4 Products Developed from Fruit Waste Powders
8.4.1 Products from Bioactive Compounds of Fruit Waste Powders
8.5 Other Advantages of Fruit Waste Powders
8.6 Conclusion
References
Chapter 9: The Microbiological Safety of Food Powders
9.1 Introduction
9.2 Implicated Food Borne Pathogens Linked with Powdered Foods
9.2.1 Salmonella
9.2.2 Cronobacter
9.2.3 Clostridium
9.2.4 Bacillus
9.3 Issue of Existing Decontamination Techniques on Achieving Microbial Safety of Food Powders
9.4 Novel Technologies to Assure Microbiological Safety in Food Powders
9.4.1 Pulsed Electric Field Processing (PEF)
9.4.1.1 PEF Application for Microbiological Safety of Food Powders
9.4.2 High-Hydrostatic Pressure Processing (HHP)
9.4.2.1 HHP Application for Microbiological Safety of Food Powders
9.4.3 Pulsed Light
9.4.3.1 PL Application for Microbiological Safety of Food Powders
9.4.4 Ozone Processing (OP)
9.4.4.1 Ozone Processing Application for Microbiological Safety of Food Powders
9.4.5 Non-thermal Plasma (NTP)
9.4.6 Non thermal Processing Application for Microbiological Safety of Food Powders
9.5 Future Trends to Assure Microbial Safety in Food Powder Industry: An Outlook
9.6 Conclusion
References
Index
