The handling and storage of bulk powders is common in many industries such as detergent,
pharmaceutical, bulk chemical and food. A lot of materials are susceptible to changes with …

Milk constituents [caseins, whey proteins (WP), lactose, and anhydrous milk fat] are used
widely in the manufacture of dehydrated dairy and dairy-like emulsions. When sodium …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

The migration of lactose, protein and fat within milk droplets and particles in a spray dryer is
investigated with a view to eventually modelling this process using computational fluid …

Milk powders are now considered as food ingredients, mainly because of the functional
properties of milk proteins. During the storage of milk powders, many physicochemical …

The importance of sticky behaviour of amorphous food powders has been recognized over
many decades in the food industry due to its influence on process and handling abilities and …

Nowadays, fat-filled spray-dried dairy powders have acquired an economic importance.
Increasing the fat content leads to further quality implications such as off-flavors, and poor …

Surface composition of dairy powders influences significantly a quantity of functional
properties such as rehydration, caking, agglomeration. Nevertheless, the kinetic of water …

The physical state and thermal behavior of dried food ingredients are important in the control
of processing and storage stability of such materials. The physical structures of spray-dried …

The chemical composition of any food material can be analyzed well by employing various
analytical techniques. The physical properties of food are no less important than chemical …