Confectionery and Chocolate Engineering describes the features of unit operations used in confectionery manufacturing.

The book examines the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. It opens up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

Contents

Part I Theoretical introduction

1. Principles of food engineering
2. Characterization of substances used in the confectionery industry
3. Engineering properties of foods
4. The rheology of foods and sweets
5. Introduction to food colloids

Part II Physical operations

6. Comminution
7. Mixing/kneading
8. Solutions
9. Evaporation
10. Crystallization
11. Gelling, emulsifying, stabilizing and foam formation
12. Transport.
13. Pressing
14. Extrusion
15. Particle agglomeration: Instantization and tabletting

Part III Chemical and complex operations: Stability of sweets

16. Chemical operations (inversion and caramelization), ripening and complex operations
17. Water activity, shelf life and storage
18. Stability of food systems

Part IV Appendices

1. Data on engineering properties of materials used and made by the confectionery industry
2. Solutions of sucrose, corn syrup and other monosaccharides and disaccharides
3. Survey of fl uid models
4. Fractals
5. Introduction to structure theory
6. Technological lay-outs

Index

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ORDER NOW Confectionery and Chocolate Engineering by Ferenc Mohos 2010 • 688 pages • $258.95 + shipping Texas residents please add 6.75 % sales tax