[electronic resource] Schuck, Pierre. creator Dolivet, Anne. Jeantet, Romain. text bibliography Electronic books. enk Chichester, West Sussex Ames, Iowa Wiley-Blackwell 2012 monographic eng 1 online resource (xix, 228 pages, [4] pages of color plates) : illustrations 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. 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. Pierre Schuck, Anne Dolivet, and Romain Jeantet. Includes bibliographical references and index. Food Analysis Food Composition Dairy products Drying TECHNOLOGY & ENGINEERING Food Science Dairy products Drying Food Analysis Food Composition TX541 .S34 2012 664/.07 Schuck, Pierre. Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012 (DLC) 2011037449 (OCoLC)754744021 9781118307397 1118307399 9781118307441 1118307445 9781621982203 1621982203 10.1002/9781118307397 Wiley InterScience http://onlinelibrary.wiley.com/book/10.1002/9781118307397 http://onlinelibrary.wiley.com/book/10.1002/9781118307397 DG1 120309 20170921130532.0 ocn779616344 eng