Analytical Methods for Food and Dairy Powders 1st Edition by Pierre Schuck, Romain Jeantet, Anne Dolivet ISBN 0470655984 978-0470655986

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Product details: 

ISBN 10: 0470655984

ISBN 13:  978-0470655986

Author:  Pierre Schuck,  Romain Jeantet,  Anne Dolivet

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.

Table of contents: 

CHAPTER 1 Dehydration Processes and their Influence on Powder Properties
CHAPTER 2 Determination of Dry Matter and Total Dry Matter
CHAPTER 3 Determination of Nitrogen Fractions
CHAPTER 4 Determination of the Rate of Lactose Crystallisation
CHAPTER 5 Determination of Total Fat and Free Fat Content
CHAPTER 6 Determination of the Ash Content
CHAPTER 7 Determination of Particle Size and Friability
CHAPTER 8 Determination of Flowability and Floodability Indices
CHAPTER 9 Determination of Density, Interstitial Air Content and Occluded Air Content
CHAPTER 10 Determination of Colour and Appearance
CHAPTER 11 Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders
CHAPTER 12 Determination of Glass Transition Temperature Range
CHAPTER 13 Determination of Rehydration Ability
CHAPTER 14 Summary and General Conclusion

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Pierre Schuck,Romain Jeantet,Anne Dolivet,Analytical Methods,Dairy Powders