Confectionery And Chocolate Engineering

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Confectionery and Chocolate Engineering

Author : Ferenc A. Mohos
Publisher : John Wiley & Sons
ISBN 13 : 1118939778
Total Pages : 805 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Confectionery and Chocolate Engineering by : Ferenc A. Mohos

Download or read book Confectionery and Chocolate Engineering written by Ferenc A. Mohos and published by John Wiley & Sons. This book was released on 2023-10-23 with total page 805 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

Confectionery and Chocolate Engineering

Author : Ferenc A. Mohos
Publisher : John Wiley & Sons
ISBN 13 : 1444396196
Total Pages : 728 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Confectionery and Chocolate Engineering by : Ferenc A. Mohos

Download or read book Confectionery and Chocolate Engineering written by Ferenc A. Mohos and published by John Wiley & Sons. This book was released on 2010-11-29 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Sugar Confectionery and Chocolate Manufacture

Author : R. Lees
Publisher : Springer Science & Business Media
ISBN 13 : 146841495X
Total Pages : 401 pages
Book Rating : 4.4/5 (684 download)

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Book Synopsis Sugar Confectionery and Chocolate Manufacture by : R. Lees

Download or read book Sugar Confectionery and Chocolate Manufacture written by R. Lees and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.

Confectionery Science and Technology

Author : Richard W. Hartel
Publisher : Springer
ISBN 13 : 3319617427
Total Pages : 542 pages
Book Rating : 4.3/5 (196 download)

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Book Synopsis Confectionery Science and Technology by : Richard W. Hartel

Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Author : Geoff Talbot
Publisher : Elsevier
ISBN 13 : 1845696433
Total Pages : 468 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products by : Geoff Talbot

Download or read book Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products written by Geoff Talbot and published by Elsevier. This book was released on 2009-06-26 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology

Beckett's Industrial Chocolate Manufacture and Use

Author : Steve T. Beckett
Publisher : John Wiley & Sons
ISBN 13 : 1118780140
Total Pages : 806 pages
Book Rating : 4.1/5 (187 download)

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Book Synopsis Beckett's Industrial Chocolate Manufacture and Use by : Steve T. Beckett

Download or read book Beckett's Industrial Chocolate Manufacture and Use written by Steve T. Beckett and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

The Science of Chocolate

Author : S. T. Beckett
Publisher : Royal Society of Chemistry
ISBN 13 : 9780854046003
Total Pages : 196 pages
Book Rating : 4.0/5 (46 download)

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Book Synopsis The Science of Chocolate by : S. T. Beckett

Download or read book The Science of Chocolate written by S. T. Beckett and published by Royal Society of Chemistry. This book was released on 2000 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.

Food Process Engineering and Technology

Author : Zeki Berk
Publisher : Academic Press
ISBN 13 : 0124159869
Total Pages : 721 pages
Book Rating : 4.1/5 (241 download)

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Book Synopsis Food Process Engineering and Technology by : Zeki Berk

Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

Industrial Chocolate Manufacture and Use

Author : S. T. Beckett
Publisher : Springer Science & Business Media
ISBN 13 : 1461521114
Total Pages : 426 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Industrial Chocolate Manufacture and Use by : S. T. Beckett

Download or read book Industrial Chocolate Manufacture and Use written by S. T. Beckett and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Imaging Technologies and Data Processing for Food Engineers

Author : Nesli Sozer
Publisher : Springer
ISBN 13 : 3319247352
Total Pages : 357 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Imaging Technologies and Data Processing for Food Engineers by : Nesli Sozer

Download or read book Imaging Technologies and Data Processing for Food Engineers written by Nesli Sozer and published by Springer. This book was released on 2016-01-19 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends

The Art of the Chocolatier

Author : Ewald Notter
Publisher : John Wiley & Sons
ISBN 13 : 0470398841
Total Pages : 422 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis The Art of the Chocolatier by : Ewald Notter

Download or read book The Art of the Chocolatier written by Ewald Notter and published by John Wiley & Sons. This book was released on 2011-01-18 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

Sugar Confectionery and Chocolate Manufacture

Author : R. Lees
Publisher :
ISBN 13 :
Total Pages : 379 pages
Book Rating : 4.:/5 (668 download)

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Book Synopsis Sugar Confectionery and Chocolate Manufacture by : R. Lees

Download or read book Sugar Confectionery and Chocolate Manufacture written by R. Lees and published by . This book was released on 1999 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Science of Sugar Confectionery

Author : William P Edwards
Publisher : Royal Society of Chemistry
ISBN 13 : 1782626093
Total Pages : 180 pages
Book Rating : 4.7/5 (826 download)

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Book Synopsis The Science of Sugar Confectionery by : William P Edwards

Download or read book The Science of Sugar Confectionery written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-11-09 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

The Oxford Companion to Sugar and Sweets

Author : Darra Goldstein
Publisher : Oxford University Press, USA
ISBN 13 : 0199313393
Total Pages : 947 pages
Book Rating : 4.1/5 (993 download)

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Book Synopsis The Oxford Companion to Sugar and Sweets by : Darra Goldstein

Download or read book The Oxford Companion to Sugar and Sweets written by Darra Goldstein and published by Oxford University Press, USA. This book was released on 2015 with total page 947 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not a cookbook, but a encyclopedia collection of entries on all things sweet. The articles explore the ways in which our taste for sweetness have shaped-- and been shaped by-- history. In addition, you'll discover the origins of mud pie; who the Sara Lee company was named after; why Walker Smith, Jr. is better known as "Sugar Ray Robinson"; and how lyricists have immortalized sweets from "Blueberry Hill" to "Tutti Fruiti".

Bioprocess Engineering Principles

Author : Pauline M. Doran
Publisher : Elsevier
ISBN 13 : 0080528120
Total Pages : 455 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Bioprocess Engineering Principles by : Pauline M. Doran

Download or read book Bioprocess Engineering Principles written by Pauline M. Doran and published by Elsevier. This book was released on 1995-04-03 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emergence and refinement of techniques in molecular biology has changed our perceptions of medicine, agriculture and environmental management. Scientific breakthroughs in gene expression, protein engineering and cell fusion are being translated by a strengthening biotechnology industry into revolutionary new products and services. Many a student has been enticed by the promise of biotechnology and the excitement of being near the cutting edge of scientific advancement. However, graduates trained in molecular biology and cell manipulation soon realise that these techniques are only part of the picture. Reaping the full benefits of biotechnology requires manufacturing capability involving the large-scale processing of biological material. Increasingly, biotechnologists are being employed by companies to work in co-operation with chemical engineers to achieve pragmatic commercial goals. For many years aspects of biochemistry and molecular genetics have been included in chemical engineering curricula, yet there has been little attempt until recently to teach aspects of engineering applicable to process design to biotechnologists. This textbook is the first to present the principles of bioprocess engineering in a way that is accessible to biological scientists. Other texts on bioprocess engineering currently available assume that the reader already has engineering training. On the other hand, chemical engineering textbooks do not consider examples from bioprocessing, and are written almost exclusively with the petroleum and chemical industries in mind. This publication explains process analysis from an engineering point of view, but refers exclusively to the treatment of biological systems. Over 170 problems and worked examples encompass a wide range of applications, including recombinant cells, plant and animal cell cultures, immobilised catalysts as well as traditional fermentation systems. * * First book to present the principles of bioprocess engineering in a way that is accessible to biological scientists * Explains process analysis from an engineering point of view, but uses worked examples relating to biological systems * Comprehensive, single-authored * 170 problems and worked examples encompass a wide range of applications, involving recombinant plant and animal cell cultures, immobilized catalysts, and traditional fermentation systems * 13 chapters, organized according to engineering sub-disciplines, are groupled in four sections - Introduction, Material and Energy Balances, Physical Processes, and Reactions and Reactors * Each chapter includes a set of problems and exercises for the student, key references, and a list of suggestions for further reading * Includes useful appendices, detailing conversion factors, physical and chemical property data, steam tables, mathematical rules, and a list of symbols used * Suitable for course adoption - follows closely curricula used on most bioprocessing and process biotechnology courses at senior undergraduate and graduate levels.

Chocolate Production and Use

Author : Leon Russell Cook
Publisher :
ISBN 13 :
Total Pages : 502 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Chocolate Production and Use by : Leon Russell Cook

Download or read book Chocolate Production and Use written by Leon Russell Cook and published by . This book was released on 1963 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Chocolate as Medicine

Author : Philip K Wilson
Publisher : Royal Society of Chemistry
ISBN 13 : 1782625127
Total Pages : 235 pages
Book Rating : 4.7/5 (826 download)

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Book Synopsis Chocolate as Medicine by : Philip K Wilson

Download or read book Chocolate as Medicine written by Philip K Wilson and published by Royal Society of Chemistry. This book was released on 2015-11-06 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite. Until recently, these applications have received little sound scientific scrutiny. Rather, it has been the reputed health claims stemming from Europe and the United States which have attracted considerable biomedical attention. This book, for the first time, describes the centuries-long quest to uncover chocolate's potential health benefits. The authors explore variations in the types of evidence used to support chocolate's use as medicine as well as note the ongoing tension over categorizing chocolate as food or medicine, and more recently, as functional food or nutraceutical. The authors, Wilson an historian of science and medicine, and Hurst an analytical chemist in the chocolate industry, bring their collective insights to bear upon the development of ideas and practices surrounding the use of chocolate as medicine. Chocolate's use in this manner is explored first among the Mesoamerican peoples, then as it is transported to Europe, and back into Colonial North America. The authors then focus upon more recent bioscience experimental undertakings which have been aimed to ascertain both long-standing and novel suggestions as to chocolate's efficacy as a medicinal and a nutritional substance. Chocolate/s reputation as the most craved food boosts this book's appeal to food and biomedical scientists, cacao researchers, ethnobotanists, historians, folklorists, and healers of all types as well as to the general reading audience.