دانلود کتاب Confectionery and Chocolate Engineering: Principles and Applications

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.Content: Chapter 1 Principles of Food Engineering (pages 1–18): Chapter 2 Characterization of substances used in the confectionery industry (pages 19–51): Chapter 3 Engineering Properties of Foods (pages 52–96): Chapter 4 The Rheology of Foods and Sweets (pages 97–175): Chapter 5 Introduction to Food Colloids (pages 176–233): Chapter 6 Comminution (pages 235–262): Chapter 7 Mixing/Kneading (pages 263–278): Chapter 8 Solutions (pages 279–288): Chapter 9 Evaporation (pages 289–308): Chapter 10 Crystallization (pages 309–393): Chapter 11 Gelling, Emulsifying, Stabilizing and Foam Formation (pages 394–433): Chapter 12 Transport (pages 434–444): Chapter 13 Pressing (pages 445–450): Chapter 14 Extrusion (pages 451–468): Chapter 15 Particle Agglomeration: Instantization and Tabletting (pages 469–492): Chapter 16 Chemical Operations (Inversion and Caramelization), Ripening and Complex Operations (pages 493–524): Chapter 17 Water Activity, Shelf Life and Storage (pages 525–549): Chapter 18 Stability of Food Systems (pages 550–554):