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Food Powders Physical Properties, Processing, and Functionality

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ISBN-10: 0306478064

ISBN-13: 9780306478062

Edition: 2005

Authors: Enrique Ortega-Rivas, Pablo Juliano, Hong Yan, Gustavo V. Barbosa-C�novas

List price: $219.99
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Food Powders is the first book that addresses key aspects of food powder technology. No other book has focused exclusively on food powders, assembling information on their physical properties, production, and functionality, which has been previously published mainly through research and review articles, reports in trade magazines, and symposia presentations. Written from an engineering perspective, this book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review. The book consists of twelve chapters including several tables, figures, diagrams, and extensive literature citation, and thoroughly covers the practical applications. Food Powders will be a valuable addition to the food powder technology literature and will promote additional interest in advancing food powders research, development, education and implementation.
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Book details

List price: $219.99
Copyright year: 2005
Publisher: Springer
Publication date: 4/4/2005
Binding: Hardcover
Pages: 372
Size: 7.00" wide x 10.00" long x 1.00" tall
Weight: 1.980
Language: English

Gustavo V. Barbosa-Cánovas (PhD, Food Engineering), is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Dr. Barbosa-Cánovas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer. Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Professor of Food and Chemical Engineering at the Autonomous University of Chihuahua (UACh), Mexico. He is a member of the Mexican Outstanding Scientific Investigators System (SNI), Visiting Professor at Washington State University and Monash University, Australia, and a Visiting Scientist at Food Science Australia. Pablo Juliano (PhD Candidate, Food Engineering) is a PhD Student of Food Engineering at Washington State University. He has received numerous awards for Research Excellence from IFT, Research and Development Associates for Food and Packaging Systems, and Washington State University. Hong Yan (PhD, Food Engineering) She is currently a Consultant for the Food Industry in North-America and China. Dr. Yan has made several contributions to the food powder domain including the development of an attrition index, the concept of "ultimate bulk density" and padding devices to reduce attrition.

Food powders characterization
Particle properties
Bulk properties
Production, handling, and processing
Size reduction
Size enlargement
Encapsulation processes
Separation and classification
Undesirable phenomena and their relation to processing