Food Powders (eBook)

Gustavo V. Barbosa-Cánovas (PhD, Food Engineering), is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Dr. Barbosa-Cánovas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer. Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Professor of Food and Chemical Engineering at the Autonomous University of Chihuahua (UACh), Mexico. He is a member of the Mexican Outstanding Scientific Investigators System (SNI), Visiting Professor at Washington State University and Monash University, Australia, and a Visiting Scientist at Food Science Australia. Pablo Juliano (PhD Candidate, Food Engineering) is a PhD Student of Food Engineering at Washington State University. He has received numerous awards for Research Excellence from IFT, Research and Development Associates for Food and Packaging Systems, and Washington State University. Hong Yan (PhD, Food Engineering) She is currently a Consultant for the Food Industry in North-America and China. Dr. Yan has made several contributions to the food powder domain including the development of an attrition index, the concept of "ultimate bulk density" and padding devices to reduce attrition.

PREFACE 7
CONTENTS 9
PART I FOOD POWDERS CHARACTERIZATION 17
CHAPTER 1 SAMPLING 18
1.1. THEORY AND STATISTICAL ASPECTS 18
1.2. SAMPLING TECHNIQUES AND PROCEDURES 25
1.3. SAMPLERS AND SAMPLE DIVIDERS 27
1.4. SAMPLE DISPERSION 31
REFERENCES 32
CHAPTER 2 PARTICLE PROPERTIES 33
2.1. PARTICLE SIZE AND SHAPE 33
2.2. PARTICLE DENSITY 41
2.3. PARTICLE SIZE DISTRIBUTION 47
2.4. OTHER PRIMARY PROPERTIES 62
REFERENCES 67
CHAPTER 3 BULK PROPERTIES 69
3.1. FLOW PROPERTIES 69
3.2. CLASSIFICATION OF POWDERS ACCORDING TO HANDLING 81
3.3. PACKING PROPERTIES 84
3.4. STRENGTH PROPERTIES 94
REFERENCES 102
PART II PRODUCTION, HANDLING, AND PROCESSING 105
CHAPTER 4 STORAGE 106
4.1. ALTERNATIVES FOR STORAGE OF BULK SOLIDS 106
4.2. PRINCIPLES INVOLVED IN STORAGE BIN DESIGN 107
4.3. FLOW PATTERNS IN STORAGE BINS 112
4.4. WALL STRESSES IN AXI-SYMMETRICAL BINS 115
4.5. NATURAL DISCHARGE FROM BINS 119
4.6. ASSISTED DISCHARGE 126
REFERENCES 135
CHAPTER 5 CONVEYING 137
5.1. INTRODUCTION 137
5.2. BELT CONVEYORS 138
5.3. CHAIN CONVEYORS 141
5.4. SCREW CONVEYORS 150
5.5. PNEUMATIC CONVEYING 154
REFERENCES 168
CHAPTER 6 SIZE REDUCTION 169
6.1. PRINCIPLES OF SIZE REDUCTION 169
6.2. ENERGY REQUIREMENTS: COMMINUTION LAWS 173
6.3. SIZE REDUCTION EQUIPMENT 175
6.4. CRITERIA FOR SELECTION OF COMMINUTION PROCESSES 183
6.5. APPLICATIONS 185
REFERENCES 185
CHAPTER 7 SIZE ENLARGEMENT 186
7.1. INTRODUCTION: SIZE ENLARGEMENT PROCESSES 186
7.2. AGGREGATION FUNDAMENTALS 186
7.3. AGGLOMERATION METHODS 191
7.4. SELECTION CRITERIA FOR AGGLOMERATION METHODS 202
7.5. DESIGN ASPECTS OF AGGLOMERATION PROCESSES 205
7.6. APPLICATIONS OF AGGLOMERATION 209
REFERENCES 209
CHAPTER 8 ENCAPSULATION PROCESSES 210
8.1. INTRODUCTION 210
8.2. MICROCAPSULES 211
8.3. SPRAY DRYING 215
8.4. EXTRUSION 217
8.5. MOLECULAR INCLUSION IN CYCLODEXTRINS 219
8.6. COACERVATION 221
8.7. CENTRIFUGAL EXTRUSION 223
8.8. AIR SUSPENSION COATING 224
8.9. SPRAY CHILLING AND SPRAY COOLING 226
8.10. CENTRIFUGAL SUSPENSION-SEPARATION 227
8.11. FREEZE-DRYING 228
8.12. CO-CRYSTALLIZATION 228
8.13. FINAL REMARKS 228
REFERENCES 229
CHAPTER 9 MIXING 231
9.1. INTRODUCTION 231
9.2. MIXING MECHANISMS 232
9.3. STATISTICAL APPROACH OF SOLIDS MIXING 236
9.4. POWDER MIXERS 242
9.5. SELECTION AND DESIGN CRITERIA 248
9.6. APPLICATIONS 254
REFERENCES 255
CHAPTER 10 SEPARATION AND CLASSIFICATION 257
10.1. INTRODUCTION TO DRY SEPARATION TECHNIQUES 257
10.2. SCREENING 257
10.3. DEDUSTING TECHNOLOGY 266
10.4. AIR CLASSIFICATION 275
REFERENCES 279
CHAPTER 11 DRYING 281
11.1. SPRAY DRYING 281
11.2. FREEZE-DRYING 294
11.3. DRUM DRYING 309
11.4. FINAL REMARKS 313
REFERENCES 313
CHAPTER 12 UNDESIRABLE PHENOMENA AND THEIR RELATION TO PROCESSING 315
12.1. ATTRITION 316
12.2. SEGREGATION 333
12.3. CAKING 344
12.4. DETONATION AND DUST EXPLOSION 354
ATTRITION REFERENCES 365
SEGREGATION REFERENCES 367
CAKING REFERENCES 368
DUST EXPLOSION REFERENCES 369
INDEX 371