Analytical Methods for Food and Dairy Powders

Inbunden, Engelska, 2012

AvPierre Schuck,Romain Jeantet,Anne Dolivet

2 749 kr

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Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples.Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.

Produktinformation

Utgivningsdatum2012-03-23
Mått160 x 238 x 18 mm
Vikt553 g
FormatInbunden
SpråkEngelska
Antal sidor248
FörlagJohn Wiley and Sons Ltd
ISBN9780470655986

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Foreword xvii Chapter 1 Dehydration Processes and their Influence on Powder Properties 11.1. Overview of operations 21.1.1. Concentration by evaporation 21.1.2. Drying 81.2. Properties of dehydrated products 201.2.1. Biochemical and physicochemical properties 221.2.2. Microbiological properties 341.2.3. Properties of use 341.3. Bibliography 41Chapter 2 Determination of Dry Matter and Total Dry Matter 452.1. Determination of free moisture or dry matter 462.1.1. Purpose and range of application 462.1.2. Definition 462.1.3. Principle 462.1.4. Reagents and other products 462.1.5. Instruments and glassware 462.1.6. Safety 472.1.7. Procedure 472.1.8. Expression of results 482.1.9. Remarks 482.1.10. Precision values 492.1.11. Examples 492.2. Determination of total moisture or total dry matter 502.2.1. Purpose and range of application 502.2.2. Definition 512.2.3. Principle 512.2.4. Reagents and other products 512.2.5. Instruments and glassware 512.2.6. Safety 532.2.7. Procedure 532.2.8. Expression of results 542.2.9. Remarks 552.2.10. Precision values 562.2.11. Analysis report 572.2.12. Examples 572.3. Bibliography 57Chapter 3 Determination of Nitrogen Fractions 593.1. Determination of the total nitrogen content (Kjeldahl method) 603.1.1. Purpose and range of application 603.1.2. Definition 603.1.3. Principle 603.1.4. Reagents and other products 613.1.5. Instruments and glassware 613.1.6. Safety 623.1.7. Procedure 623.1.8. Expression of results 653.1.9. Precision values 663.1.10. Examples 663.1.11. Annex 673.2. Determination of the nitrogen content soluble at pH 4.60 693.2.1. Purpose and range of application 693.2.2. Definition 693.2.3. Principle 693.2.4. Reagents and other products 693.2.5. Instruments and glassware 703.2.6. Safety 703.2.7. Procedure 703.2.8. Expression of results 723.2.9. Precision values 733.2.10. Examples 733.2.11. Annex 733.3. Determination of the non-protein nitrogen content 763.3.1. Purpose and range of application 763.3.2. Definition 763.3.3. Principle 763.3.4. Reagents and other products 763.3.5. Instruments and glassware 773.3.6. Safety 773.3.7. Procedure 773.3.8. Expression of results 783.3.9. Precision values 793.3.10. Examples 803.3.11. Annex 803.4. Determination of non-denatured whey protein nitrogen in skimmed milk powder 823.4.1. Purpose and range of application 823.4.2. Definition 823.4.3. Principle 823.4.4. Expression of results 833.4.5. Remarks 833.4.6. Examples 843.5. Protein nitrogen conversion factors based on amino acid composition in the case of milk and soy 853.5.1. Methods for the determination of the conversion factor 853.5.2. Conversion factors for milk, specific milk proteins, certain milk products and infant formulas 863.5.3. Conversion factors for soy and its derivatives 883.5.4. Conclusion 903.6. Bibliography 90Chapter 4 Determination of the Rate of Lactose Crystallisation 934.1. Definitions 944.2. Principle 954.2.1. Determination of the moisture content 954.2.2. Determination of the total moisture content 954.3. Expression of results 954.4. Remarks 954.5. Examples 964.6. Bibliography 96Chapter 5 Determination of Total Fat and Free Fat Content 995.1. Determination of total fat content 1005.1.1. Purpose and range of application 1005.1.2. Definition 1015.1.3. Principle 1015.1.4. Reagents and other products 1015.1.5. Instruments and glassware 1015.1.6. Safety 1025.1.7. Procedure 1025.1.8. Expression of results 1055.1.9. Remarks 1065.1.10. Precision values 1065.1.11. Examples 1065.2. Determination of free fat content 1075.2.1. Purpose and range of application 1075.2.2. Definition 1075.2.3. Principle 1075.2.4. Reagents and other products 1075.2.5. Instruments and glassware 1075.2.6. Safety 1085.2.7. Procedure 1085.2.8. Expression of results 1095.2.9. Remarks 1095.2.10. Precision values 1105.2.11. Analysis report 1105.2.12. Examples 1105.3. Bibliography 111Chapter 6 Determination of the Ash Content 1136.1. Definitions 1146.2. Principle 1146.3. Instruments and glassware 1146.4. Personal protection 1146.5. Procedure 1146.5.1. Preparation of the sample 1146.5.2. Preparation of the crucible 1156.5.3. Sample 1156.5.4. Measurement 1156.6. Expression of results 1166.7. Precision values 1166.7.1. Repeatability 1166.8. Examples 1166.9. Bibliography 118Chapter 7 Determination of Particle Size and Friability 1197.1. Definition 1197.2. Principle 1197.3. Methods 1207.3.1. Sieve particle size analysis 1207.3.2. Laser particle size analysis 1207.4. Reagents and other products 1207.5. Instruments and glassware 1207.5.1. Sieve particle size analysis 1207.5.2. Laser particle size analysis 1217.6. Personal protection 1217.7. Procedure 1217.7.1. Sieve particle size analysis 1217.7.2. Laser particle size analysis 1217.8. Expression of results 1217.8.1. Sieve particle size analysis 1217.8.2. Laser particle size analysis 1227.8.3. Friability 1237.9. Remarks 1237.9.1. Particle size analysis 1237.9.2. Sieve particle size analysis 1247.9.3. Mesh size less than 120 mm 1247.10. Precision values 1247.10.1. Repeatability 1247.11. Examples 1257.12. Bibliography 127Chapter 8 Determination of Flowability and Floodability Indices 1298.1. Definition 1298.1.1. Flowability–fluidity 1298.1.2. Floodability 1308.2. Principle 1308.2.1. Flowability–fluidity 1308.2.2. Floodability 1308.3. Reagents and other products 1308.4. Instruments and glassware 1308.4.1. The main unit 1318.4.2. Accessories 1318.5. Procedure 1328.5.1. Flowability–fluidity 1328.5.2. Floodability 1368.6. Expression of results 1378.6.1. Flowability–fluidity 1378.6.2. Floodability 1378.7. Remarks 1378.8. Precision values 1408.8.1. Repeatability 1408.9. Examples 1408.10. Bibliography 143Chapter 9 Determination of Density, Interstitial Air Content and Occluded Air Content 1459.1. Definition 1469.2. Principle 1469.3. Methods 1469.3.1. Bulk density, rB and tapped density, rT 1469.3.2. True density, rTR 1479.4. Equipment and glassware 1479.4.1. Bulk density, rB and tapped density, rT 1479.4.2. True density, rTR 1479.5. Safety 1479.5.1. Personal protection 1479.6. Procedure 1479.6.1. Bulk density, rB and tapped density, rT 1479.6.2. True density, rTR 1489.7. Expression of results 1489.7.1. Bulk density (rB) 1489.7.2. Tapped density (rT) 1499.7.3. True density (rTR) 1499.7.4. Interstitial air (IA) 1499.7.5. Occluded air (OA) 1499.8. Remarks 1499.8.1. True density 1499.8.2. True volume 1509.9. Precision values 1519.9.1. Repeatability 1519.10. Examples 1519.11. Bibliography 154Chapter 10 Determination of Colour and Appearance 15510.1. Determination of colour 15510.1.1. Definitions 15510.1.2. Principle 15710.1.3. Instruments and glassware 15810.1.4. Procedure 15810.1.5. Expression of results 15810.1.6. Precision values 16010.1.7. Examples 16010.2. Determination of the presence of scorched particles 16110.2.1. Definition 16110.2.2. Principle 16210.2.3. Instruments and glassware 16210.2.4. Reagent 16210.2.5. Procedure 16210.2.6. Expression of results 16310.2.7. Precision values 16410.2.8. Remarks 16410.2.9. Examples 16410.3. Bibliography 164Chapter 11 Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders 16711.1. Determination of water activity 16811.1.1. Definition 16811.1.2. Principle 16911.1.3. Method 16911.1.4. Instruments and glassware 17011.1.5. Personal protection 17011.1.6. Procedure 17011.1.7. Expression of results 17011.1.8. Remarks 17111.1.9. Precision values 17111.1.10. Examples 17111.2. Determination of the sorption isotherm 17311.2.1. Definition 17311.2.2. Principle 17311.2.3. Methods 17311.2.4. Reagents and other products 17511.2.5. Equipment and glassware 17511.2.6. Personal protection 17511.2.7. Procedure 17511.2.8. Expression of results 17611.2.9. Remarks 17711.2.10. Precision values 17811.2.11. Examples 17811.3. Determination of hygroscopicity 18411.3.1. Definition 18411.3.2. Principle 18411.3.3. Reagents and other products 18411.3.4. Equipment and glassware 18411.3.5. Personal protection 18411.3.6. Procedure 18411.3.7. Expression of results 18511.3.8. Remarks 18611.3.9. Precision values 18711.3.10. Examples 18711.4. Bibliography 189Chapter 12 Determination of Glass Transition Temperature Range 19112.1. Definition 19112.2. Principle 19212.3. Methods 19212.3.1. Differential scanning calorimetry 19212.3.2. Rheological method 19312.4. Instruments and glassware 19312.4.1. Differential calorimetry 19312.4.2. Rheological method 19412.5. Personal protection 19412.6. Procedure 19412.6.1. Differential calorimetry 19412.6.2. Rheological method 19512.7. Expression of results 19512.7.1. Differential calorimetry 19512.7.2. Rheological method 19612.8. Remarks 19612.8.1. Adapt methods depending on powders being analysed 19612.8.2. Conventional or modulated temperature differential scanning calorimetry 19712.8.3. Tg values determined by differential scanning calorimetry and rheological analysis 19712.9. Precision values 19812.9.1. Repeatability 19812.10. Examples 19812.11. Bibliography 201Chapter 13 Determination of Rehydration Ability 20313.1. Determination of wettability 20413.1.1. Definition 20413.1.2. Principle 20413.1.3. Instruments and glassware 20413.1.4. Procedure 20413.1.5. Expression of results 20513.1.6. Remarks 20513.1.7. Precision values 20513.1.8. Examples 20613.2. Determination of dispersibility 20713.2.1. Definition 20713.2.2. Principle 20713.2.3. Instruments and glassware 20713.2.4. Procedure 20713.2.5. Expression of results 20813.2.6. Remarks 20813.2.7. Precision values 20913.2.8. Examples 20913.3. Determination of solubility 20913.3.1. Definition 20913.3.2. Principle 21013.3.3. Reagents and other products 21013.3.4. Instruments and glassware 21113.3.5. Procedure 21113.3.6. Expression of results 21213.3.7. Remarks 21213.3.8. Precision values 21313.3.9. Examples 21313.4. Bibliography 215Chapter 14 Summary and General Conclusion 217Index 227A colour plate section falls between pages 156 and 157

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