Confectionery and Chocolate Engineering Book

Confectionery and Chocolate Engineering


  • Author : Ferenc A. Mohos
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-06
  • Genre: Technology & Engineering
  • Pages : 792
  • ISBN 10 : 9781118939772

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Confectionery and Chocolate Engineering 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 Science and Technology Book

Confectionery Science and Technology


  • Author : Richard W. Hartel
  • Publisher : Springer
  • Release Date : 2017-10-09
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9783319617428

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Confectionery Science and Technology 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 Book

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


  • Author : Geoff Talbot
  • Publisher : Elsevier
  • Release Date : 2009-06-26
  • Genre: Technology & Engineering
  • Pages : 468
  • ISBN 10 : 9781845696436

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

Sugar Confectionery and Chocolate Manufacture Book
Score: 5
From 1 Ratings

Sugar Confectionery and Chocolate Manufacture


  • Author : R. Lees
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 380
  • ISBN 10 : 9781468414950

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Sugar Confectionery and Chocolate Manufacture 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.

Beckett s Industrial Chocolate Manufacture and Use Book

Beckett s Industrial Chocolate Manufacture and Use


  • Author : Steve T. Beckett
  • Publisher : John Wiley & Sons
  • Release Date : 2017-05-08
  • Genre: Science
  • Pages : 800
  • ISBN 10 : 9781118780145

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Beckett s Industrial Chocolate Manufacture and Use Excerpt :

Revised edition of: Industrial chocolate manufacture and use / edited by Stephen T. Beckett. 2009.

Confectionery Packaging Equipment Book

Confectionery Packaging Equipment


  • Author : Jeffrey H. Hooper
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 268
  • ISBN 10 : 9781461554653

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Confectionery Packaging Equipment Excerpt :

The machinery about which I am writing is found in the confectionery industry, but it is also generally used throughout the food industry and some other areas that produce items that need to be wrapped and packed for distribution. It just happens that much of my working life was spent in the confectionery industry. Similar machinery operates in the pharmaceutical industry, is used for wrapping and handling books, for wrapping blocks of fuel and for packing tea and other items. Some of the robots described are used in the glass industry, loading drinking glasses direct from hot moulding plants. They are used to load filled bottles into cases in the drinks business or shampoo for chemical manufacturers. Other industries, for example the textile industry, used machinery designed for other purposes (such as weaving), before the development of packaging machines, that worked on comparable principles. Some of the mechanisms in all of this machinery possibly have their ancestry in the great cathedral clock mechanisms from as early as the fifteenth century. Just because this book is mainly illustrated by reference to chocolate bars and sweets does not mean that that is the only application, nor does it lessen the ingenuity applied in the designs of these machines or their importance in the modem world.

The Science of Chocolate Book

The Science of Chocolate


  • Author : Stephen Beckett
  • Publisher : Royal Society of Chemistry
  • Release Date : 2007-10-31
  • Genre: Technology & Engineering
  • Pages : 190
  • ISBN 10 : 9781847552143

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The Science of Chocolate Excerpt :

Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.

Imaging Technologies and Data Processing for Food Engineers Book

Imaging Technologies and Data Processing for Food Engineers


  • Author : Nesli Sozer
  • Publisher : Springer
  • Release Date : 2016-01-19
  • Genre: Technology & Engineering
  • Pages : 353
  • ISBN 10 : 9783319247359

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Imaging Technologies and Data Processing for Food Engineers 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

Chocolate as Medicine Book

Chocolate as Medicine


  • Author : Philip K Wilson
  • Publisher : Royal Society of Chemistry
  • Release Date : 2015-11-06
  • Genre: Technology & Engineering
  • Pages : null
  • ISBN 10 : 9781782625124

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Chocolate as Medicine 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.

Industrial Chocolate Manufacture and Use Book

Industrial Chocolate Manufacture and Use


  • Author : S. T. Beckett
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 408
  • ISBN 10 : 9781461521112

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Industrial Chocolate Manufacture and Use Excerpt :

Food Process Engineering and Technology Book

Food Process Engineering and Technology


  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release Date : 2018-02-13
  • Genre: Technology & Engineering
  • Pages : 742
  • ISBN 10 : 9780128120545

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Food Process Engineering and Technology Excerpt :

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Confectionery Fats Handbook Book

Confectionery Fats Handbook


  • Author : Ralph E. Timms
  • Publisher : Woodhead Pub Limited
  • Release Date : 2003
  • Genre: Cooking
  • Pages : 441
  • ISBN 10 : 0953194949

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Confectionery Fats Handbook Excerpt :

Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation. The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.

The Science of Sugar Confectionery Book

The Science of Sugar Confectionery


  • Author : William P Edwards
  • Publisher : Royal Society of Chemistry
  • Release Date : 2015-11-09
  • Genre: Technology & Engineering
  • Pages : null
  • ISBN 10 : 9781782626091

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The Science of Sugar Confectionery 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.

Chocolate Science and Technology Book

Chocolate Science and Technology


  • Author : Emmanuel Ohene Afoakwa
  • Publisher : John Wiley & Sons
  • Release Date : 2016-05-05
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9781118913772

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Chocolate Science and Technology Excerpt :

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising

The Oxford Companion to Sugar and Sweets Book
Score: 5
From 1 Ratings

The Oxford Companion to Sugar and Sweets


  • Author : Darra Goldstein
  • Publisher : Oxford University Press, USA
  • Release Date : 2015
  • Genre: Cooking
  • Pages : 920
  • ISBN 10 : 9780199313396

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The Oxford Companion to Sugar and Sweets Excerpt :

"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--