Food Powders Physical Properties, Processing, and Functionality
Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial u
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FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-C´anovas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile Pedro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin Jozef Kokini, Rutgers University Michael McCarthy, University of California at Davis Martin Okos, Purdue University Micha Peleg, University of Massachusetts Leo Pyle, University of Reading Shafiur Rahman, Hort Research M. Anandha Rao, Cornell University Yrjo Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Am´ericas-Puebla Food Engineering Series Jose M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, Mar´ıa S. Tapia, and Aurelio L´opez-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo Barbosa-C´anovas and Humberto Vega-Mercado, Dehydration of Foods (1996) Gustavo Barbosa-C´anovas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan, Food Powders: Physical Properties, Processing, and Functionality (2005) P.J. Fryer, D.L. Pyle, and C.D. Rielly, Chemical Engineering for the Food Industry (1997) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) Lothar Leistner and Grahame Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality (2002) Michael J. Lewis and Neil J. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications (1999) George D. Saravacos and Athanasios E. Kostaropoulos, Handbook of Food Processing Equipment (2002)
FOOD POWDERS Physical Properties, Processing, and Functionality
Gustavo V. Barbosa-C´anovas Washington State University Pullman, Washington
Enrique Ortega-Rivas Autonomous University of Chihuahua Chihuahua, Mexico
Pablo Juliano Washington State University Pullman, Washington
Hong Yan Washington State University Pullman, Washington
Kluwer Academic / Plenum Publishers New York, Boston, Dordrecht, London, Moscow
Library of Congress Cataloging-in-Publication Data
ISBN 0-306-47806-4 C 2005 by Kluwer Academic/Plenum Publishers, New York 233 Spring Street, New York, New York 10013 http://www.kluweronline.com 10 9 8 7 6 5 4 3 2 1 A C.I.P. record for this book is available from the Library of Congress. All rights reserved No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording, or otherwise, without written permission from the Publisher, with the exception of any material supplied specifically for the purpose of bein
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