Confectionery and Chocolate Engineering: Principles and Applications (Google eBook)

Front Cover
John Wiley & Sons, Nov 29, 2010 - Technology & Engineering - 712 pages
0 Reviews
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.

The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.

  

What people are saying - Write a review

We haven't found any reviews in the usual places.

Related books

Contents

Contents
20
Engineering properties of foods
25
Chapter 3
53
5
66
8
76
10
84
Further reading
96
Contents
98
Further reading
444
Extrusion
451
Instantization
469
Chemical operations inversion and caramelization ripening
495
Further reading
523
Further reading
548
Data on engineering properties of materials used and made by
557
Oils and fats
566

Further reading
175
Further reading
233
Further reading
261
Mixingkneading
263
Further reading
278
Further reading
288
Crystallization
309
Further reading
392
Further reading
433
Transport
434
Solutions of sucrose corn syrup and other monosaccharides
579
Calculation of the friction coefficient ξ of nonNewtonian fluids in
596
Lemma on the exponent in the generalized Casson equation
603
Introduction to structure theory
609
Conserved substantial fragments
615
Further reading
629
Index
668
The characterization of the substances used in the confectionery industry is based on
682
Copyright

Common terms and phrases

About the author (2010)

Professor Ferenc Mohos is Managing Director of Food Quality 1992 Ltd, Budapest, Hungary

Bibliographic information