04215cam a2200709Ia 4500 ocn779616344 OCoLC 20170921130532.0 m o d cr cn||||||||| 120309s2012 enkaf ob 001 0 eng d 9781118307397 (electronic bk.) 1118307399 (electronic bk.) 9781118307441 (electronic bk.) 1118307445 (electronic bk.) 9781621982203 (electronic bk.) 1621982203 (electronic bk.) 9780470655986 0470655984 AU@ 000049014092 AU@ 000051640714 DEBSZ 372900968 DEBSZ 431101191 DKDLA 820120-katalog:000600736 NLGGC 382363507 NZ1 14976272 NZ1 15022361 NZ1 15282375 NZ1 15565369 NZ1 15900360 (OCoLC)779616344 (OCoLC)778448110 (OCoLC)787845498 (OCoLC)794619681 10.1002/9781118307397 Wiley InterScience http://www3.interscience.wiley.com DG1 eng pn DG1 N$T EBLCP MHW GZM YDXCP E7B OCLCQ DEBSZ OCLCQ KNOVL OCLCF KNOVL CQ$ OCLCQ CDX UKDOC OCLCQ COO OCLCQ DG1 MAIN TX541 .S34 2012 TEC 012000 bisacsh 664/.07 23 Schuck, Pierre. Analytical methods for food and dairy powders / Pierre Schuck, Anne Dolivet, and Romain Jeantet. [electronic resource] Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012. 1 online resource (xix, 228 pages, [4] pages of color plates) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes bibliographical references and index. Front Matter -- Colour Plates -- Dehydration Processes and their Influence on Powder Properties -- Determination of Dry Matter and Total Dry Matter -- Determination of Nitrogen Fractions -- Determination of the Rate of Lactose Crystallisation -- Determination of Total Fat and Free Fat Content -- Determination of the Ash Content -- Determination of Particle Size and Friability -- Determination of Flowability and Floodability Indices -- Determination of Density, Interstitial Air Content and Occluded Air Content -- Determination of Colour and Appearance -- Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders -- Determination of Glass Transition Temperature Range -- Determination of Rehydration Ability -- Summary and General Conclusion -- Index. 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. Online resource; title from title screen (viewed Feb. 27, 2012). Food Analysis. Food Composition. Dairy products Drying. TECHNOLOGY & ENGINEERING Food Science. bisacsh Dairy products Drying. fast (OCoLC)fst00886965 Food Analysis. fast (OCoLC)fst00930460 Food Composition. fast (OCoLC)fst00930485 Electronic books. Dolivet, Anne. Jeantet, Romain. Print version: Schuck, Pierre. Analytical methods for food and dairy powders. Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012 9780470655986 (DLC) 2011037449 (OCoLC)754744021 http://onlinelibrary.wiley.com/book/10.1002/9781118307397 Wiley Online Library ddc BK 205687 205687