Analytical Methods for Food and Dairy Powders covers the existing, adapted or new techniques used to analyze safety and quality in modern food and dairy powders.

Features:

• twenty five commercial dairy and non-dairy powders illustrate a range of biochemical and physical methods used to evaluate and characterize powdered food products
• each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method
• guidance is provided for all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis
• instructions on accurate measurement and expression of results are included
• richly illustrated with original data and worked examples

Contents

1. Dehydration Processes and their Influence on Powder Properties
2. Determination of Dry Matter and Total Dry Matter
3. Determination of Nitrogen Fractions
4. Determination of the Rate of Lactose Crystallisation
5. Determination of Total Fat and Free Fat Content
6. Determination of the Ash Content
7. Determination of Particle Size and Friability
8. Determination of Flowability and Floodability Indices
9. Determination of Density, Interstitial Air Content and Occluded Air Content
10. Determination of Colour and Appearance
11. Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders
12. Determination of Glass Transition Temperature Range
13. Determination of Rehydration Ability

Index

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