Encapsulated and Powdered Foods (Food Science and Technology)

dk2963fm.pdf......Page 1
Encapsulated and Powdered Foods......Page 5
Preface......Page 7
Contents......Page 8
List of Contributors......Page 10
Food Powder Properties......Page 12
Table of Contents......Page 0
CONTENTS......Page 13
1. Flow Problems......Page 14
2. Handling Issues as a Result of Flow Problems......Page 16
3. Flow Patterns in Bulk Storage......Page 17
A. Measurement of Bulk Solids Flow Properties......Page 18
1. Cohesive Strength......Page 19
2. Wall Friction......Page 20
1. Solids Storage and Handling......Page 21
3. Chutes......Page 22
4. Feeders......Page 23
5. Conveyors......Page 27
6. Flow Aids......Page 29
7. Segregation Issues......Page 32
B. Agricultural Baseline Projections: Summary of Projections, 2004–2013......Page 33
REFERENCES......Page 36
I. INTRODUCTION......Page 37
II. TYPES OF MIXTURES......Page 38
III. THE BULK DENSITY AND COMPRESSIBILITY OF BINARY MIXTURES......Page 39
A. Mixing Indices......Page 41
B. Segregation......Page 42
V. ATTRITION AND SEGREGATION......Page 43
VI. MOISTURE MIGRATION BETWEEN PARTICLES OF DIFFERENT SPECIES......Page 44
VII. PARTICLES MIGRATION IN INTERACTIVE (“ORDERED”) MIXTURES......Page 45
REFERENCES......Page 46
CONTENTS......Page 48
II. PHYSICAL PROPERTIES......Page 49
3. Bulk Density......Page 50
5. Density Determination......Page 52
7. Hausner Ratio......Page 56
1. Shape Terms and Coefficients......Page 57
2. Morphology Studies......Page 58
1. Hardness and Abrasiveness......Page 59
2. Attrition and Friability......Page 60
3. Compression Properties of Food Powders......Page 61
4. Compression Methods......Page 62
5. Compression Mechanisms During Uniaxial Compression Tests......Page 63
D. Surface Area......Page 65
A. Instant Properties......Page 66
B. Stickiness in Food Powders......Page 67
1. Bridging......Page 68
2. Thermodynamic Adsorption......Page 70
4. Test Methods......Page 71
C. Water Activity and Glass Transition Temperature......Page 72
IV. APPLICATION OF COMPRESSION IN FOODS......Page 73
C. Encapsulation......Page 74
V. RESEARCH UPDATE ON FOOD POWDER PROPERTIES......Page 75
REFERENCES......Page 76
Food Powder Processing......Page 81
CONTENTS......Page 82
I. INTRODUCTION......Page 83
A. Size, Shape, and Distribution of Particles......Page 84
1. Equivalent Diameters......Page 85
2. Shape of Particles......Page 88
3. Particle Size Measurement......Page 90
B. Types of Densities......Page 91
1. Particle Density......Page 93
2. Bulk Density and Porosity......Page 95
1. Determinations Using Shear Cells......Page 99
2. Direct Measurements......Page 102
D. Reconstitution Properties......Page 103
III. HANDLING OF FOOD PARTICULATE SYSTEMS......Page 105
1. Elements of Bulk Solids’ Gravity Flow......Page 106
2. Flow Patterns in Storage Bins......Page 107
3. Wall Stresses in Bins and Silos......Page 109
4. Solids Discharge......Page 112
B. Mechanical Conveying......Page 113
1. Bucket Elevators......Page 114
2. Screw Conveyors......Page 116
1. Theoretical Aspects......Page 119
2. Classification of Conveying Systems......Page 120
3. Dilute-Phase Conveyors......Page 121
A. Size Reduction......Page 123
1. Comminution Laws......Page 124
2. Size Reduction Equipment......Page 125
1. Aggregation Fundamentals......Page 130
2. Agglomeration Methods......Page 133
3. Applications......Page 136
C. Mixing......Page 137
2. Degree of Mixing......Page 138
3. Powder Mixers......Page 140
4. Applications......Page 141
D. Cyclonic Separations......Page 142
1. Operating Principles......Page 143
2. Dimensionless Scale-Up Approach......Page 145
V. CONCLUSIONS......Page 148
REFERENCES......Page 149
I. INTRODUCTION......Page 152
II. ROTARY DRUM FEATURES......Page 153
III. POWDER/GRANULAR FLOWS IN THE ROTARY DRUM......Page 156
IV. MIXING AND SEGREGATION IN DRUM PROCESSING......Page 159
V. ROTARY THERMAL PROCESSES......Page 160
VI. SIMPLE HEATING AND COOLING MODELING......Page 161
A. One-Dimensional Thermal Model Applied to the Bed and Freeboard of a Rotary Kiln......Page 162
B. Two-Dimensional Rotary Kiln Bed Modeling......Page 164
A. Synchronous and Asynchronous Solutions......Page 165
B. Rotary Drying......Page 166
NOTATION......Page 168
SUBSCRIPT/SUPERSCRIPT......Page 169
DRYER HEAT REQUIREMENTS......Page 170
HEATER DESIGN......Page 171
REFERENCES......Page 172
CONTENTS......Page 173
II. PROPERTIES OF SUPERCRITICAL FLUIDS......Page 174
III. PARTICLE SIZING USING SUPERCRITICAL FLUIDS......Page 175
C. Aerosol Solvent Extraction System and Solution Enhanced Dispersion by Supercritical Fluids......Page 176
A. Precipitation of Casein from Milk Using CO2 — Batch Processing......Page 177
2. Microstructure of CO2 Precipitated Casein......Page 178
B. Precipitation of Casein from Milk Using CO2 — Continuous Processing......Page 180
1. Particle Size Distribution Studies......Page 181
C. Precipitation of Other Proteins Using CO2......Page 182
REFERENCES......Page 183
CONTENTS......Page 185
II. INTRODUCTION......Page 186
III. DRY COATING......Page 187
A. Use of Nonaqueous Solvents......Page 188
B. Hot-Melt Coating......Page 189
C. Dry Particle Coating......Page 190
2. Mechanofusion......Page 191
4. Rotating Fluidized Bed Coater......Page 192
5. Magnetically Assisted Impaction Coater......Page 193
V. COATING OF CRYSTALLINE CELLULOSE GRANULES USING AQOAT — A CASE STUDY......Page 194
2. Procedure......Page 195
VI. RESULTS AND DISCUSSION......Page 196
B. Hydration During Coating Processes......Page 197
D. Dispersion of the Coating Shell in Water......Page 198
VII. CONCLUSION AND PERSPECTIVES......Page 199
REFERENCES......Page 200
I. SUMMARY......Page 202
III. GENERAL KNOWLEDGE ON POWDER COATING AND FLUID BED......Page 203
A. Fluidization......Page 204
B. Fluid-Bed Coating......Page 206
3. Rotor or Tangential Spray Processing......Page 208
2. Optimization by Design and Modeling......Page 209
C. Coated Powder Characterization......Page 210
D. Coating Materials......Page 212
VI. CONTINUOUS FLUID BED FOR FOOD POWDER COATING......Page 213
B. Horizontal Continuous Fluid Bed......Page 214
REFERENCES......Page 215
Powder Handling and Analysis......Page 218
I. SUMMARY......Page 219
A. Spherical Equivalent Diameter......Page 220
B. Particle Size Distributions......Page 221
A. Light Scattering Methods......Page 224
B. Fractionation Methods......Page 229
C. Single Particle Methods......Page 233
IV. WHY MEASURE PARTICLE SIZE?......Page 237
A. Process Monitoring......Page 238
B. Powder Handling......Page 242
C. Product Quality......Page 244
REFERENCES......Page 248
A. Importance of Powder Flowability......Page 250
B. Flowability Problems in Powder Storage and Handling......Page 251
A. Importance of Consolidation......Page 252
C. Shear Cell Techniques and Application to Hopper Design......Page 253
A. Particle Size and Shape......Page 255
C. Moisture Content and Caking......Page 256
D. Storage Conditions......Page 257
A. Proper Hopper Design......Page 258
C. Use of Mechanical Aids......Page 259
REFERENCES......Page 261
CONTENTS......Page 264
I. INTRODUCTION......Page 265
II. FOOD POWDERS AND THEIR MICROSTRUCTURE......Page 266
A. Importance of Physical State......Page 267
A. Crystalline Food Powders......Page 268
B. Amorphous Food Powders......Page 270
C. Mixed Powders......Page 271
A. Glass Transition......Page 272
1. Freeze Drying......Page 274
2. Roller Drying......Page 276
3. Spray Drying......Page 277
V. STICKINESS EVALUATION TECHNIQUES......Page 281
A. Stickiness Testing of Drying Droplet......Page 282
1. Shear Cell Method......Page 283
5. Fluidization Method......Page 284
VI. PHASE TRANSITIONS DURING INSTANTIZATION OF FOOD POWDERS......Page 285
VII. STABILITY OF POWDERS......Page 286
A. Crystallization and Caking......Page 287
C. Chemical Changes......Page 289
D. Structure Relaxation and Stability of Amorphous Products......Page 290
VIII. CONCLUSIONS......Page 292
REFERENCES......Page 293
CONTENTS......Page 296
I. INTRODUCTION......Page 297
A. Scale of Uniformity......Page 298
B. The Structure of the Particles within a Blend......Page 300
A. Definition......Page 301
1. Sifting (or Percolation) Segregation......Page 302
2. Fluidization (Air Entrainment in a Solids Bed) Segregation......Page 303
4. Trajectory Segregation......Page 304
A. Sampling......Page 305
1. Sampling Error and Bias......Page 306
1. Number of Samples Required......Page 308
2. Stratified Sampling......Page 309
C. Segregation Testing......Page 310
2. Fluidization Segregation Test Method......Page 311
2. Changes to the Process and Equipment......Page 312
A. Batch Blending......Page 313
B. Continuous Blending......Page 314
1. Stationary Vessel with Internal Agitators......Page 315
2. Tumble Blenders......Page 319
3. Gravity Blenders......Page 323
4. Pneumatic (Fluidization) Blenders......Page 325
D. Blender Selection......Page 327
1. Material Flow......Page 328
3. Cleaning......Page 329
VI. AN EXAMPLE: PACKAGED FOOD PRODUCT......Page 330
REFERENCES......Page 331
I. INTRODUCTION......Page 333
II. EFFECT OF TEMPERATURE ON FLOW PROPERTIES......Page 334
IV. UNCONFINED YIELD STRENGTH......Page 337
V. WALL FRICTION ANGLE......Page 349
VI. BULK DENSITY......Page 351
VII. PERMEABILITY......Page 353
A. Acceleration Limited Flow......Page 354
B. Permeability Limited Flow......Page 356
IX. SUMMARY OF IMPORTANT FLOW PROPERTIES......Page 359
Greek Symbols......Page 362
REFERENCES......Page 363
Food Powder Ingredients......Page 364
CONTENTS......Page 365
II. MILK PRODUCTION......Page 366
A. Milk Fat and Fat Globule Membrane......Page 367
B. Milk Proteins......Page 368
D. Milk Salts......Page 369
A. Milk Standardization......Page 370
C. Evaporation......Page 371
F. Powder Storage......Page 372
V. MILK POWDERS AND THEIR USES......Page 374
VI. FUNCTIONAL PROPERTIES OF DAIRY POWDERS......Page 375
1. Heat Stability Tests......Page 376
2. Heat Stability of Milk and Milk Powder......Page 377
3. Heat Stable Milk Powders......Page 378
1. Coffee Stability Test......Page 379
2. Manufacturing Coffee Stable Milk Powder......Page 380
4. Effect of Water on Coffee Stability of Milk Powders......Page 381
6. Additional Uses of Milk Powders in Beverages......Page 382
REFERENCES......Page 383
CONTENTS......Page 387
A. Milk Composition......Page 389
2. Solubility......Page 390
A. Beginnings......Page 391
1. Secondary Drying......Page 392
D. Scale of Manufacture......Page 393
IV. DAIRY PROCESSING......Page 394
A. Fires and Explosions......Page 399
1. Stickiness in Drying......Page 402
C. Losses......Page 403
1. Powder Transport......Page 404
1. Particle Size Distribution......Page 405
2. Particle Density......Page 406
1. Bulk Density......Page 407
4. Low Shear Reconstitution......Page 408
6. Particle Solubility......Page 409
C. Effects of Storage......Page 410
4. Heat Treatment......Page 411
1. Sampling......Page 412
5. Particle Density......Page 413
5. End-Use Tests for Other Products......Page 414
E. Test Development......Page 415
B. Processing......Page 416
C. Recombined Evaporated Milk (REM)......Page 418
D. Recombined Sweetened Condensed Milk (RSCM)......Page 419
1. Recombined UHT Milks......Page 420
F. Milk Protein Powders......Page 421
2. Milk Protein Concentrates......Page 423
B. Nutritional Requirements......Page 424
C. Liquid Products......Page 426
ACKNOWLEDGMENTS......Page 427
REFERENCES......Page 428
CONTENTS......Page 434
I. INTRODUCTION......Page 435
III. GENERAL KNOWLEDGE......Page 437
C. Bulk Density......Page 438
V. PROCESSING AND MANUFACTURE......Page 439
A. Materials......Page 440
1. Moisture......Page 441
2. Water Activity (aw)......Page 442
C. Sizes and Shapes......Page 443
VIII. BULK PROPERTIES......Page 444
A. Bulk Density......Page 445
IX. FLOW MEASUREMENTS......Page 446
X. ANGLE OF REPOSE......Page 447
REFERENCES......Page 448
CONTENTS......Page 450
II. A BRIEF HISTORY OF COCOA......Page 451
A. The Cocoa Tree......Page 452
B. Harvest, Fermentation, and Drying......Page 453
D. Major Consuming Countries......Page 454
B. The Raw Material......Page 455
D. Blending Process......Page 456
E. Cleaning, Breaking, Winnowing......Page 457
G. Roasting......Page 458
J. Cocoa Powder......Page 459
B. Standards of Identity......Page 460
1. Color Formation......Page 461
E. Flavor......Page 463
2. Evaluation of Cocoa Flavor......Page 464
G. pH......Page 466
I. Rheology and Water Absorption......Page 467
B. Dairy Products......Page 468
C. Ice Cream and Frozen Desserts......Page 469
F. Syrups, Water-Based Fillings......Page 470
VII. CONCLUSION......Page 471
REFERENCES......Page 472
Encapsulated Food Powders......Page 473
I. MICROENCAPSULATION: DEFINITION AND TERMINOLOGY......Page 474
II. HYPOTHESIS......Page 475
B. Fat: Globule Size, Content, and Melting Point......Page 476
C. Emulsifier: Milk Protein Content, Type (Sodium Caseinate, Whey Protein Powders, Skim Milk Powder)......Page 477
G. Alternative Emulsifier-Fillers: Gum Acacia, Lipophilized Starches......Page 478
REFERENCES......Page 479
I. INTRODUCTION......Page 481
III. METHOD OF MANUFACTURE......Page 483
A. Moisture and Moisture Uptake......Page 484
C. Density......Page 485
D. Compressibility......Page 486
F. Scanning Electron Microscopy......Page 487
IV. DISCUSSION......Page 489
REFERENCES......Page 490
I. INTRODUCTION......Page 491
B. Properties of Encapsulated Butter Oil......Page 492
II. MATERIALS......Page 493
B. Moisture......Page 494
C. Bulk Density......Page 495
E. Particle Size Distribution......Page 496
1. Oxygen Assay......Page 497
2. Oxidative Stability of Powders......Page 498
IV. SUMMARY......Page 499
REFERENCES......Page 500