Food Powders addresses key aspects of food powder technology, assembling information on their physical properties, production, and functionality.

Written from an engineering perspective, Food Powders is designed and developed as a useful reference for individuals in both the food industry and research.

Food Powders consists of twelve chapters including several tables, figures, diagrams, and extensive literature citation, and thoroughly covers the practical applications.

Contents

• Sampling
• Particle Properties
• Bulk Properties
• Storage
• Conveying
• Size Reduction
• Size Enlargement
• Encapsulation Processes
• Mixing
• Separation and Classification
• Drying
• Undesirable Phenomena and their Relation to Processing

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