Analytical methods for food and dairy powders / Pierre Schuck, Anne Dolivet, and Romain Jeantet. [electronic resource] Schuck, Pierre. Dolivet, Anne. Jeantet, Romain. Food Analysis. Food Composition. Dairy products Drying. TX541 .S34 2012 664/.07 23 Includes bibliographical references and index. Online resource; title from title screen (viewed Feb. 27, 2012). 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. Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012. 2012. 2012 Text 1 online resource (xix, 228 pages, [4] pages of color plates) : http://onlinelibrary.wiley.com/book/10.1002/9781118307397 eng Analytical methods for food and dairy powders. Analytical methods for food and dairy powders.