Food Powders

Physical Properties, Processing, and Functionality

  • Gustavo V. Barbosa-Cánovas
  • Enrique Ortega-Rivas
  • Pablo Juliano
  • Hong Yan

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Food Powders Characterization

    1. Front Matter
      Pages 1-1
    2. Pages 3-17
    3. Pages 19-54
    4. Pages 55-90
  3. Production, Handling, and Processing

    1. Front Matter
      Pages 91-91
    2. Pages 93-123
    3. Pages 125-156
    4. Pages 157-173
    5. Pages 175-198
    6. Pages 199-219
    7. Pages 221-246
    8. Pages 271-304
  4. Back Matter
    Pages 361-372

About this book


Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality.

Among others, this book addresses the following key aspects of food powder technology:

  • powder sampling methods
  • single particle-related properties and their evaluation
  • food powder bulk properties
  • size reduction and size enlargement operations
  • food particle drying techniques
  • food powder encapsulation processes
  • dry powder separation and classification technology
  • conveying and mixing of food powders
  • storage alternatives for food powders
  • undesirable phenomena encountered during food powder processing, storage, and transportation

Published as part of the Springer Food Engineering Book Series, Food Powders: Physical Properties, Processing, was designed to be an essential reference for individuals in the food industry and academia interested in a book which covers all the basic aspects as well as the latest developments in this challenging field.

About the Authors:

Gustavo V. Barbosa-Cánovas (PhD, Food Engineering), is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Dr. Barbosa-Cánovas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer.

Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Professor of Food and Chemical Engineering at the Autonomous University of Chihuahua (UACh), Mexico. He is a member of the Mexican Outstanding Scientific Investigators System (SNI), Visiting Professor at Washington State University and Monash University, Australia, and a Visiting Scientist at Food Science Australia.

Pablo Juliano (PhD Candidate, Food Engineering) is a PhD Student of Food Engineering at Washington State University. He has received numerous awards for Research Excellence from IFT, Research and Development Associates for Food and Packaging Systems, and Washington State University.

Hong Yan (PhD, Food Engineering) She is currently a Consultant for the Food Industry in North-America and China. Dr. Yan has made several contributions to the food powder domain including the development of an attrition index, the concept of "ultimate bulk density" and padding devices to reduce attrition.


barbosa-canovas food food industry food powders processing

Authors and affiliations

  • Gustavo V. Barbosa-Cánovas
    • 1
  • Enrique Ortega-Rivas
    • 2
  • Pablo Juliano
    • 1
  • Hong Yan
    • 1
  1. 1.Washington State UniversityPullman
  2. 2.Autonomous University of ChihuahuaChihuahuaMexico

Bibliographic information