Confectionery and chocolate engineering principles and applications /: principles and applications. (2016)

• Record Type: Book
• Further Information: Note: Ferenc A. Mohos.
• Other Names: Mohos, Ferenc Á; Recorded Books, Inc.
• Contents: Preface Acknowledgements Part I Theoretical introduction Chapter 1 Principles of food engineering 1.1 Introduction 1.2 The Damköhler equations 1.3 Investigation of the Damköhler equations by means of similarity theory 1.4 Analogies 1.5 Dimensional analysis 1.6 System theoretical approaches to food engineering 1.7 Food safety, quality assurance Further reading Chapter 2 Characterization of substances used in the confectionery industry 2.1 Qualitative characterization of substances 2.2 Quantitative characterization of confectionery products 2.3 Preparation of recipes 2.4 Composition of chocolate, confectioneries, biscuits and wafers made for special nutritional purposes Further Reading Chapter 3 Engineering properties of foods 3.1 Introduction 3.2 Density 3.3 Fundamental functions of thermodynamics 3.4 Latent heat and heat of reaction 3.5 Thermal conductivity 3.6 Thermal diffusivity and Prandtl number 3.7 Mass diffusivity and Schmidt number 3.8 Dielectric properties 3.9 Electrical conductivity 3.10 Infrared absorption properties 3.11 Physical characteristics of food powders Further reading Chapter 4 The rheology of foods and sweets 4.1 Rheology: its importance in the confectionery industry 4.2 Stress and strain 4.3 Solid behaviour 4.4 Fluid behaviour 4.5 Viscosity of solutions 4.6 Viscosity of emulsions 4.7 Viscosity of suspensions 4.8 Rheological properties of gels 4.9 Rheological properties of sweets 4.10 Rheological properties of wheat flour doughs 4.11 Relationship between food oral processing and rheology Further reading Chapter 5 Introduction to food colloids 5.1 The colloidal state 5.2 Formation of colloids 5.3 Properties of macromolecular colloids 5.4 Properties of colloids of association 5.5 Properties of interfaces 5.6 Electrical properties of interfaces 5.7 Theory of colloidal stability: the DLVO theory 5.8 Stability and changes of colloids and coarse dispersions 5.9 Emulsion instability 5.10 Phase inversion 5.11 Foams 5.12 Gelation as a second order phase transition Further reading Part II Physical operations Chapter 6 Comminution 6.1 Changes during size reduction 6.2 Rittinger’s ‘surface’ theory 6.3 Kick’s ‘volume’ theory 6.4 The third, or Bond, theory 6.5 Energy requirement for comminution 6.6 Particle size distribution of ground products 6.7 Particle size distributions 6.8 Kinetics of grinding 6.9 Comminution by five-roll refiners 6.10 Grinding by a melangeur 6.11 Comminution by a stirred ball mill Further reading Chapter 7 Mixing/kneading 7.1 Technical solutions to the problem of mixing 7.2 Power characteristics of a stirrer 7.3 Mixing-time characteristics of a stirrer 7.4 Representative shear rate and viscosity for mixing 7.5 Calculation of the Reynolds number for mixing 7.6 Mixing of powders 7.7 Mixing of fluids of high viscosity 7.8 Effect of impeller speed on heat and mass transfer 7.9 Mixing by blade mixers 7.10 Mixing rolls 7.11 Mixing of two liquids Further reading Chapter 8 Solutions 8.1 Preparation of aqueous solutions of carbohydrates 8.2 Solubility of sucrose in water 8.3 Aqueous solutions of sucrose and glucose syrup 8.4 Aqueous sucrose solutions containing invert sugar 8.5 Solubility of sucrose in the presence of starch syrup and invert sugar 8.6 Rate of dissolution 8.7 Solubility of bulk sweetener Further reading Chapter 9 Evaporation 9.1 Theoretical background – Raoult’s law 9.2 Boiling point of sucrose/water solutions at atmospheric pressure 9.3 Application of a modification of Raoult’s law to calculate the boiling point of carbohydrate/water solutions at decreased pressure 9.4 Vapour pressure formulae for carbohydrate/water solutions 9.5 Practical tests for controlling the boiling points of sucrose solutions 9.6 Modelling of an industrial cooking process for chewy candy 9.7 Boiling points of bulk sweetener Further reading Chapter 10 Crystallization 10.1 Introduction 10.2 Crystallization from solution 10.3 Crystallization from melts 10.4 Crystal size distributions 10.5 Batch crystallization 10.6 Isothermal and non-isothermal recrystallization 10.7 Methods for studying the supermolecular structure of fat melts 10.8 Crystallization of glycerol esters: Polymorphism 10.9 Crystallization of cocoa butter 10.10 Crystallization of fat masses 10.11 Crystallization of confectionery fats with a high trans-fat portion 10.12 Modelling of chocolate cooling processes and tempering 10.13 EU Programme ProPraline Further reading Chapter 11 Gelling, emulsifying, stabilizing and foam formation 11.1 Hydrocolloids used in confectionery 11.2 Agar 11.3 Alginates 11.3.1 Isolation and structure of alginates 11.4 Carrageenans 11.5 Furcellaran 11.6 Gum arabic 11.7 Gum tragacanth 11.8 Guaran gum 11.9 Locust bean gum 11.10 Pectin 11.11 Starch 11.12 Xanthan gum 11.13 Gelatin 11.14 Egg proteins 11.15 Foam formation Further reading Chapter 12 Transport 12.1 Types of transport 12.2 Calculation of flow rate of non-Newtonian fluids 12.3 Transporting dessert masses in long pipes 12.4 Changes in pipe direction 12.5 Laminar unsteady flow 12.6 Transport of flour and sugar by air flow Further reading Chapter 13 Pressing 13.1 Applications of pressing in the confectionery industry 13.2 Theory of pressing 13.3 Cocoa liquor pressing Further reading Chapter 14 Extrusion 14.1 Flow through a converging die 14.2 Feeders used for shaping confectionery pastes 14.3 Extrusion cooking 14.4 Roller extrusion Further reading Chapter 15 Particle agglomeration: Instantization and tabletting 15.1 Theoretical background 15.2 Processes of agglomeration 15.3 Granulation by fluidization 15.4 Tabletting Further reading Part III Chemical and complex operations: Stability of sweets Chapter 16 Chemical operations (inversion and caramelization), ripening and complex operations 16.1 Inversion and caramelization 16.2 Acrylamide formation 16.3 Alkalization of cocoa material 16.4 Ripening 16.5 Complex operations 16.6. Drying/Frying, Baking, Roasting Further reading Chapter 17 Water activity, shelf life and storage 17.1 Water activity 17.2 Shelf life and storage 17.3 Storage scheduling Further reading Chapter 18 Stability of food systems 18.1 Common use of the concept of food stability 18.2 Stability theories: types of stability</p&
• Publisher Details: Malden, MA : Wiley-Blackwell
• Publication Date: 2016
• Extent: 1 online resource
• Subjects: 641.86; TECHNOLOGY & ENGINEERING / Food Science; Technology; Electronic books
• Languages: English
• ISBNs: 9781118939758; 1118939751
• Notes: Note: Title from resource description page (Recorded Books, viewed February 27, 2017).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.