Barbosa-Cánovas, Gustavo V., 1949-
Food powders : physical properties, processing, and functionality / Gustavo V. Barbosa-Cánovas and others. -- New York : Kluwer Academic/Plenum Publishers, [2005]. -- ©2005. -- 1 online zdroj (xvi, 372 stran) : ilustrace. -- (Food engineering series). -- Obsahuje: Preliminaries; CONTENTS; 1 Sampling; 2 Particle Properties; 3 Bulk Properties; 4 Storage; 5 Conveying; 6 Size Reduction; 7 Size Enlargement; 8 Encapsulation Processes; 9 Mixing; 10 Separation and Classification; 11 Drying; 12 Undesirable Phenomena and Their Relation to Processing; Index. -- Resumé: Addresses key aspects of food powder technology. This book presents a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation. -- ISBN : 9780387276137. -- 0387276130. -- 0306478064. -- 9780306478062.
potravinářský průmysl. potravinářská technologie. sypké hmoty. práškové materiály. elektronické knihy
620.2-492.2. 620.2-405.6. 666.9-1. 663/664. (0.034.2:08)