Confectionery and Chocolate Engineering
Confectionery and Chocolate Engineering

Author: Ferenc A. Mohos

Publisher: John Wiley & Sons

Published: 2023-10-23

Total Pages: 805

ISBN-13: 1118939778

DOWNLOAD EBOOK

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
Confectionery and Chocolate Engineering

Author: Ferenc A. Mohos

Publisher: John Wiley & Sons

Published: 2010-11-29

Total Pages: 728

ISBN-13: 1444396196

DOWNLOAD EBOOK

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.

Confectionery Science and Technology
Confectionery Science and Technology

Author: Richard W. Hartel

Publisher: Springer

Published: 2017-10-09

Total Pages: 542

ISBN-13: 3319617427

DOWNLOAD EBOOK

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

Author: Geoff Talbot

Publisher: Elsevier

Published: 2009-06-26

Total Pages: 468

ISBN-13: 1845696433

DOWNLOAD EBOOK

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
Sugar Confectionery and Chocolate Manufacture

Author: R. Lees

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 401

ISBN-13: 146841495X

DOWNLOAD EBOOK

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
Beckett's Industrial Chocolate Manufacture and Use

Author: Steve T. Beckett

Publisher: John Wiley & Sons

Published: 2017-05-08

Total Pages: 806

ISBN-13: 1118780140

DOWNLOAD EBOOK

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.

Food Process Engineering and Technology
Food Process Engineering and Technology

Author: Zeki Berk

Publisher: Academic Press

Published: 2013-06-08

Total Pages: 721

ISBN-13: 0124159869

DOWNLOAD EBOOK

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

Chocolate, Cocoa and Confectionery: Science and Technology
Chocolate, Cocoa and Confectionery: Science and Technology

Author: Bernard Minifie

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 899

ISBN-13: 9401179247

DOWNLOAD EBOOK

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

Confectionery Packaging Equipment
Confectionery Packaging Equipment

Author: Jeffrey H. Hooper

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 284

ISBN-13: 1461554659

DOWNLOAD EBOOK

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.

Imaging Technologies and Data Processing for Food Engineers
Imaging Technologies and Data Processing for Food Engineers

Author: Nesli Sozer

Publisher: Springer

Published: 2016-01-19

Total Pages: 357

ISBN-13: 3319247352

DOWNLOAD EBOOK

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