Handbook Of Drying For Dairy Products

Handbook of Drying for Dairy Products PDF
Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1118930495
Size: 80.47 MB
Format: PDF
Category : Science
Languages : en
Pages : 336
View: 6682

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Handbook Of Drying For Dairy Products

by C. Anandharamakrishnan, Handbook Of Drying For Dairy Products Books available in PDF, EPUB, Mobi Format. Download Handbook Of Drying For Dairy Products books, Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry


Drying In The Dairy Industry

Drying in the Dairy Industry PDF
Author: Cécile Le Floch-Fouéré
Publisher: CRC Press
ISBN: 1351119486
Size: 65.66 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 290
View: 4258

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Drying In The Dairy Industry

by Cécile Le Floch-Fouéré, Drying In The Dairy Industry Books available in PDF, EPUB, Mobi Format. Download Drying In The Dairy Industry books, With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.


Food Powders

Food Powders PDF
Author: Enrique Ortega-Rivas
Publisher: Springer Science & Business Media
ISBN: 9780387276137
Size: 45.65 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 372
View: 7330

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Food Powders

by Enrique Ortega-Rivas, Food Powders Books available in PDF, EPUB, Mobi Format. Download Food Powders books, This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.


Drying Technologies In Food Processing

Drying Technologies in Food Processing PDF
Author: Xiao Dong Chen
Publisher: John Wiley & Sons
ISBN: 1444309420
Size: 80.57 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 352
View: 5330

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Drying Technologies In Food Processing

by Xiao Dong Chen, Drying Technologies In Food Processing Books available in PDF, EPUB, Mobi Format. Download Drying Technologies In Food Processing books, Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.


Advanced Dairy Chemistry Volume 1 Proteins Parts A B

Advanced Dairy Chemistry  Volume 1  Proteins  Parts A B PDF
Author: Patrick F. Fox
Publisher: Springer
ISBN: 1441986022
Size: 19.11 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 1346
View: 1816

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Advanced Dairy Chemistry Volume 1 Proteins Parts A B

by Patrick F. Fox, Advanced Dairy Chemistry Volume 1 Proteins Parts A B Books available in PDF, EPUB, Mobi Format. Download Advanced Dairy Chemistry Volume 1 Proteins Parts A B books, Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.


Technology Of Dairy Products

Technology of Dairy Products PDF
Author: Ralph Early
Publisher: Springer Science & Business Media
ISBN: 9780751403442
Size: 19.76 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 446
View: 6889

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Technology Of Dairy Products

by Ralph Early, Technology Of Dairy Products Books available in PDF, EPUB, Mobi Format. Download Technology Of Dairy Products books, This second, revised edition of The technology of dairy products continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products.


Potential For Industrial Energy Efficiency Improvement In The Long Term

Potential for Industrial Energy Efficiency Improvement in the Long Term PDF
Author: J. de Beer
Publisher: Springer Science & Business Media
ISBN: 9401727287
Size: 26.77 MB
Format: PDF, Kindle
Category : Science
Languages : en
Pages : 254
View: 2660

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Potential For Industrial Energy Efficiency Improvement In The Long Term

by J. de Beer, Potential For Industrial Energy Efficiency Improvement In The Long Term Books available in PDF, EPUB, Mobi Format. Download Potential For Industrial Energy Efficiency Improvement In The Long Term books, This book does not give a prediction of what the efficiency will be of the energy use of industrial processes in the future. However, it does give an exploration of limits to the efficiency of current processes and an indication of what might be achieved if new technologies can be developed. At the Department of Science, Technology and Society of Utrecht University research had been done to the opportunities for improvement of the energy efficiency in the short term since the 1980's. This had resulted in a comprehensive database on energy efficient measures. This database and a possible application are described in Chapter 3 of this book. The use of the database induced new research themes around efficiency improvement, e.g. concerning barriers for implementation of measures. It was around 1993 that I did a preliminary study to the potential for efficiency improvement in the long term. Historical analysis had shown us that the short term potential stayed constant over the years. It seemed to be replenished by the introduction of new technologies. This lead to the question whether there are limits to the efficiency, taking into account both thermodynamic considerations and ideas on the development and dissemination of new technologies.


Dairy Ingredients For Food Processing

Dairy Ingredients for Food Processing PDF
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 9780470959121
Size: 51.40 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 568
View: 3215

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Dairy Ingredients For Food Processing

by Ramesh C. Chandan, Dairy Ingredients For Food Processing Books available in PDF, EPUB, Mobi Format. Download Dairy Ingredients For Food Processing books, The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry