Food powders : physical properties, processing, and functionality

382 Pages·2005·5.652 MB·English

by  Gustavo V Barbosa-Cánovas, et al

FOOD POWDERS
Physical Properties, Processing, and Functionality
FOODENGINEERINGSERIES
SeriesEditor
GustavoV.Barbosa-Ca´novas,WashingtonStateUniversity
AdvisoryBoard
JoseMiguelAguilera,PontificaUniversidadCatolicadeChile
PedroFito,UniversidadPolitecnica
RichardW.Hartel,UniversityofWisconsin
JozefKokini,RutgersUniversity
MichaelMcCarthy,UniversityofCaliforniaatDavis
MartinOkos,PurdueUniversity
MichaPeleg,UniversityofMassachusetts
LeoPyle,UniversityofReading
ShafiurRahman,HortResearch
M.AnandhaRao,CornellUniversity
YrjoRoos,UniversityCollegeCork
WalterL.Spiess,Bundesforschungsanstalt
JorgeWelti-Chanes,UniversidaddelasAme´ricas-Puebla
FoodEngineeringSeries
JoseM.AguileraandDavidW.Stanley,MicrostructuralPrinciplesofFoodProcessing
andEngineering,SecondEdition(1999)
StellaM.Alzamora,Mar´ıaS.Tapia,andAurelioLo´pez-Malo,MinimallyProcessed
FruitsandVegetables:FundamentalAspectsandApplications(2000)
GustavoBarbosa-Ca´novasandHumbertoVega-Mercado,DehydrationofFoods(1996)
GustavoBarbosa-Ca´novas,EnriqueOrtega-Rivas,PabloJuliano,andHongYan,Food
Powders:PhysicalProperties,Processing,andFunctionality(2005)
P.J.Fryer,D.L.Pyle,andC.D.Rielly,ChemicalEngineeringfortheFoodIndustry(1997)
RichardW.Hartel,CrystallizationinFoods(2001)
MarcE.G.HendrickxandDietrichKnorr,UltraHighPressureTreatmentsofFood(2002)
LotharLeistnerandGrahameGould,HurdleTechnologies:CombinationTreatmentsfor
FoodStability,Safety,andQuality(2002)
MichaelJ.LewisandNeilJ.Heppell,ContinuousThermalProcessingofFoods:
PasteurizationandUHTSterilization(2000)
RosanaG.Moreira,M.ElenaCastell-Perez,andMariaA.Barrufet,Deep-FatFrying:
FundamentalsandApplications(1999)
RosanaG.Moreira,AutomaticControlforFoodProcessingSystems(2001)
M.AnandhaRao,RheologyofFluidandSemisolidFoods:PrinciplesandApplications
(1999)
GeorgeD.SaravacosandAthanasiosE.Kostaropoulos,HandbookofFoodProcessing
Equipment(2002)
FOOD POWDERS
Physical Properties, Processing, and Functionality
Gustavo V. Barbosa-Ca´novas
WashingtonStateUniversity
Pullman,Washington
Enrique Ortega-Rivas
AutonomousUniversityofChihuahua
Chihuahua,Mexico
Pablo Juliano
WashingtonStateUniversity
Pullman,Washington
Hong Yan
WashingtonStateUniversity
Pullman,Washington
Kluwer Academic/Plenum Publishers
NewYork,Boston,Dordrecht,London,Moscow
LibraryofCongressCataloging-in-PublicationData
ISBN0-306-47806-4
(cid:1)C 2005byKluwerAcademic/PlenumPublishers,NewYork
233SpringStreet,NewYork,NewYork10013
http://www.kluweronline.com
10 9 8 7 6 5 4 3 2 1
AC.I.P.recordforthisbookisavailablefromtheLibraryofCongress.
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Toourfamilies
PREFACE
Food powders represent a large fraction of the many food products available in the food industry,
ranging from raw materials and ingredients, such as flours and spices, to processed products like
instantcoffeeorpowderedmilk.Foodpowderscanbedistinguishednotonlybytheircomposition
and microstructure, but also by particle size, size distribution, chemical and physical properties,
and functionality. Historically, a number of unit operations have been developed and adopted for
the production and handling of different food powders. Information on the physical properties,
production, and functionality of food powders has been published, mainly through research and
reviewarticles,reportsintrademagazines,andsymposiapresentations.Thisislikelythefirstbook
everauthoredthataddresseskeyaspectsoffoodpowdertechnology.
This book was designed and developed as a useful reference for individuals in both the food
industryandacademiainterestedinanorganizedandupdatedreview,fromanengineeringperspec-
tive.Thebookconsistsoftwelvechaptersincludingseveraltables,figures,diagrams,andextensive
literature citation, and covers as thoroughly as possible a fascinating field of study and practical
applications.Thefirstsectionofthebook(Chapters1–3)dealswithfoodpowdercharacterization.
Chapter1presentsstatisticalconceptsrelatedtopowdersamplingaswellastechniques,equipment,
andproceduresforoptimalsampling.Singleparticle-relatedpropertiesandtheirevaluationarecov-
eredinChapter2,whichincludesparticlesizeandshape,density,sizedistribution,surfacearea,and
moisture.Chapter3describesindetailthebulkpowderproperties,givingspecialattentiontoflow,
handling,packing,strength,andinstantproperties.
Thesecondpartofthebookdescribes,analyzes,andprovidestoolsneededforthedesignofa
typicalunitoperation,asrelatedtoproduction,handling,andprocessingoffoodpowders.Chapter
4includesusefulinformationaboutstoragealternativesforfoodpowders,aswellasflowpatterns,
together with the analysis of natural and assisted discharge from bins. Chapter 5 covers typical
foodpowdertransportationsystemsutilizedduringprocessing,whichincludesbelts,chain,screw
and pneumatic conveyors, among other conveying systems. Size reduction, and conversely, size
enlargement processes are covered in Chapters 6–8. Reduction of larger food pieces or particles,
includingenergyrequirementsandequipmentused,isdescribedinChapter6.Particleenlargement
methods, fundamentals, and other design aspects are described in Chapter 7. A specific case on
particlesizeenlargement,i.e.,particleencapsulation,canbefoundinChapter8withfocusonthe
methodsusedfortheproductionofdifferentfoodcapsules.
Chapter9analyzesindepthfundamentalaspectsandthedesignoffoodparticlemixingsystems,
whileChapter10dealswithdrypowderseparationandclassificationtechnology.Themostwidely
encountered process in food particle production is drying, a subject covered in Chapter 11 that
includesrelevantdryingsystemscommonlyusedinthefoodindustry.Lastbutnotleast,inChapter12
fourkeyundesirablephenomenaoccurringduringfoodparticlehandling,processingandtesting—
namelyparticleattrition,segregation,bulkcaking,anddustexplosion—areaddressed.Athorough
descriptionofeachphenomenonisgiven,includingevaluationtests,methodsforminimization,and
mechanismsofaction.
vii
viii Preface
We truly hope this book will be a valuable addition to the food powder technology literature
andwillpromoteadditionalinterestinadvancingfoodpowdersresearch,development,andimple-
mentation.
GustavoV.Barbosa-Ca´novas
EnriqueOrtega-Rivas
PabloJuliano
HongYan
CONTENTS
PARTI:FoodPowdersCharacterization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1. Sampling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.1 TheoryandStatisticalAspects ....................................... 3
1.1.1 Introduction:ImportanceofSampling .......................... 3
1.1.2 SamplingVariationSources .................................. 4
1.1.3 MinimumSampleSize ...................................... 5
1.1.4 StandardSamplingDeviation ................................. 7
1.2 SamplingTechniquesandProcedures ................................. 10
1.3 SamplersandSampleDividers ....................................... 12
1.4 SampleDispersion ................................................ 16
References ............................................................ 17
2. ParticleProperties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
2.1 ParticleSizeandShape ............................................. 19
2.1.1 IntroductoryDefinitions ..................................... 19
2.1.2 SelectionofRelevantCharacteristicParticleSize ................. 20
2.1.3 ShapeofParticleRelatedtoSphericity .......................... 22
2.1.4 EvaluationofShapeOutline .................................. 25
2.2 ParticleDensity ................................................... 27
2.2.1 DensityExpressions ........................................ 27
2.2.2 LiquidPycnometry ......................................... 28
2.2.3 AirPycnometry ............................................ 28
2.2.4 AerodynamicParticleDensity ................................ 32
2.3 ParticleSizeDistribution ........................................... 33
2.3.1 RelevanceofParticleSizeDistribution .......................... 33
2.3.2 TypesofParticleSizeDistribution ............................. 33
2.3.3 ParticleSizeDistributionTendencies ........................... 34
2.3.4 PresentationofData ........................................ 36
2.3.5 SizeDistributionFunctions ................................... 37
2.3.6 AnalyticalTechniquesforSizeMeasurement ..................... 39
2.3.6.1 Sieving .......................................... 39
2.3.6.2 MicroscopyTechniques ............................. 42
2.3.6.3 Sedimentation ..................................... 43
2.3.6.4 StreamScanning ................................... 46
2.3.6.5 On-lineMeasurementTechniques ..................... 48
ix
x Contents
2.4 OtherPrimaryProperties ........................................... 48
2.4.1 SurfaceArea .............................................. 48
2.4.1.1 Permeametry ...................................... 49
2.4.1.2 GasAdsorption .................................... 51
2.4.2 Moisture ................................................. 52
References ............................................................ 53
3. BulkProperties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
3.1 FlowProperties ................................................... 55
3.1.1 Introduction ............................................... 55
3.1.2 FailureProperties .......................................... 56
3.1.2.1 Definitions ....................................... 56
3.1.2.2 DeterminationsUsingShearCells ..................... 57
3.1.2.3 DirectMeasurementofFailureProperties ............... 62
3.1.3 OtherHandlingProperties ................................... 63
3.1.3.1 AngleofRepose ................................... 64
3.1.3.2 AngleofSlide ..................................... 66
3.1.3.3 ConveyingAngle .................................. 66
3.1.3.4 AngleofSpatula ................................... 66
3.2 ClassificationofPowdersAccordingtoHandling ........................ 67
3.3 PackingProperties ................................................. 70
3.3.1 BulkDensityandPorosity ................................... 71
3.3.1.1 MeasurementsofBulkDensity ....................... 72
3.3.1.2 HausnerRatio ..................................... 75
3.3.1.3 FactorsAffectingBulkDensity ....................... 75
3.3.2 Compressibility ............................................ 77
3.4 StrengthProperties ................................................ 80
3.4.1 Abrasion ................................................. 80
3.4.2 Friability ................................................. 81
3.5 ReconstitutionProperties ........................................... 81
3.5.1 InstantizingProcesses ....................................... 82
3.5.2 InstantProperties ........................................... 84
3.5.3 InstantPropertyEvaluation ................................... 85
3.5.3.1 PenetrationSpeedTest .............................. 85
3.5.3.2 ADynamicWettingTest ............................ 86
3.5.3.3 DispersibilityMeasuringTest ......................... 86
3.5.3.4 IDFStandardMethod ............................... 88
References ............................................................ 88
PARTII:Production,Handling,andProcessing . . . . . . . . . . . . . . . . . . . . . . . . . 91
4. Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
4.1 AlternativesforStorageofBulkSolids ................................ 93
4.1.1 OutdoorsandStructuredStorage .............................. 93
4.1.2 StorageinContainers ....................................... 93