By Ferenc A. Mohos

ISBN-10: 1405194707

ISBN-13: 9781405194709

ISBN-10: 1444320521

ISBN-13: 9781444320527

Confectionery and chocolate manufacture has been ruled via large-scale commercial processing for a number of many years. it's always the case, although, trial and mistake strategy is utilized to the advance of recent items and tactics, instead of demonstrated medical rules.

the aim of this e-book is to explain the gains of unit operations utilized in confectionary production. unlike the typical technology-focused method of this topic, this quantity deals a systematic, theoretical account of confectionery manufacture, construction at the medical history of chemical engineering. the big variety of either uncooked fabrics and finish items within the confectionery makes it valuable to strategy the topic during this approach. The bargains with a number of vegetable dependent uncooked fabrics in addition to milk items, eggs, gelatin, and different animal-based uncooked fabrics. A examine of confectionery and chocolate engineering needs to consequently learn the actual and chemical, in addition to the biochemical and microbiological houses of the processed fabrics. by means of characterizing the unit operations of confectionery manufacture the writer, who has over forty years’ event in confectionery manufacture, goals to open up new probabilities for development in relation to elevated potency of operations, using new fabrics, and new purposes for standard uncooked fabrics.

The ebook is aimed toward nutrients engineers, scientists, technologists in study and undefined, in addition to graduate scholars on suitable foodstuff and chemical engineering-related courses.Content:
Chapter 1 ideas of foodstuff Engineering (pages 1–18):
Chapter 2 Characterization of gear utilized in the confectionery (pages 19–51):
Chapter three Engineering homes of meals (pages 52–96):
Chapter four The Rheology of meals and candies (pages 97–175):
Chapter five creation to nutrition Colloids (pages 176–233):
Chapter 6 Comminution (pages 235–262):
Chapter 7 Mixing/Kneading (pages 263–278):
Chapter eight suggestions (pages 279–288):
Chapter nine Evaporation (pages 289–308):
Chapter 10 Crystallization (pages 309–393):
Chapter eleven Gelling, Emulsifying, Stabilizing and Foam Formation (pages 394–433):
Chapter 12 delivery (pages 434–444):
Chapter thirteen urgent (pages 445–450):
Chapter 14 Extrusion (pages 451–468):
Chapter 15 Particle Agglomeration: Instantization and Tabletting (pages 469–492):
Chapter sixteen Chemical Operations (Inversion and Caramelization), Ripening and complicated Operations (pages 493–524):
Chapter 17 Water job, Shelf lifestyles and garage (pages 525–549):
Chapter 18 balance of nutrients structures (pages 550–554):

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Additional info for Confectionery and Chocolate Engineering: Principles and Applications

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100 kg sugar mass. e. 8 = 32 kg of reducing sugar. 8 = 15 kg. 75 − 15). 75 kg (wet) glucose syrup; 3 kg glycerol; 23–27 kg water for dissolution. YIELD: c. 100 kg sugar mass. In both technologies, first atmospheric and then vacuum evaporation are necessary, and there must be strictly no mixing or moving of the solution. e. no sugar crystals must remain undissolved, otherwise crystallization of sucrose will start during the evaporation. To avoid such a mistake, sufficient water must be used for dissolution.

Sugar Fat e + cry Air f s + cry Dried milk Fig. 16 e + cry Water sw + s Stabilizer, thickener Structural formula of ice cream. 5 m/m% in every case. Moreover, no chemical reactions are taken into consideration. Consequently, the elements of set A (see Appendix 5) are sufficient for preparing the recipe. However, when the Maillard reaction that takes place during conching is to be studied, a ‘deeper’ analysis of the participant substances is necessary; that is, the elements of set B must be determined, for example the lysine content of the milk protein, the reducing sugar content of the sugar powder, water, etc.

6 Structural formula of fondant. s = solution; cry = crystallization. Sugar Glucose syrup s s Water s Acid, flavour, colour Fig. 7 sw + s Gelling agent Structural formula of jelly. s = solution; sw = swelling. Characterization of substances used in the confectionery industry 23 Melted sugar d d Cut nuts Fig. 8 Structural formula of nut brittle (croquant). d = dispersion. Sugar d d Cut almonds Fig. 9 Structural formula of marzipan (or of persipan, with apricot stones). d = dispersion. Air Sugar Glucose syrup s s f Water s Acid, flavour, colour Fig.

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Confectionery and Chocolate Engineering: Principles and Applications by Ferenc A. Mohos


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