Handbook of Food Powders

Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing. Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects. Professor Min Zhang has been working at the School of Food Science and Technology, Jiangnan University, China, for the last 20 years. Professor Zhang is one of the highly cited researchers in China in food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies. Professor Zhang is a reputed professor in food science and engineering research in China. Dr Pierre Schuck is a researcher at INRA, France.

• 1. Introduction to food powdersPart I: Processing and handling of technologies2. Spray drying for food powder production3. Freeze drying for food powder production4. Roller and drum drying for food powder production5. Modelling crystallization in spray drying for food powder production6. Grinding for food powder production7. Agglomeration/granulation in food powder production8. Fluidization in food powder production9. Powder mixing in the production of food powders10. Handling of food powders: flow patterns and storage design11. Ensuring process safety in food powder production: the risk of dust explosion12. Gassing of food powders13. Microbial decontamination of food powdersPart II: Powder properties 14. Powder properties in food production systems 15. Techniques to analyse particle size of food powders 16. Surface composition of food powders 17. Food powder rehydration 18. Shelf-life of food powders 19. Abrasion and breakage of powders Part III: Speciality food powders20. Dairy powders21. Infant formula powders22. Powdered egg23. Tea and coffee powders24. Fruit and vegetable powders25. Rice flour and related products26. Culinary powders and speciality products27. Powders containing microorganisms and enzymes28. Coating foods with powders29. Gas encapsulated powders30. Oil encapsulated powders31. Plant-based protein powders32. Meat and fish powders33. Powder premixes of dairy sweetmeats34. Plant fiber powders35. Algae based powder