Confectionery and chocolate engineering : principles and applications / Ferenc Á. Mohos.

Format:

Book

Author/Creator:

Mohos, Ferenc Á, author.

Series:

THEi Wiley ebooks.

THEi Wiley ebooks

Language:

English

Subjects (All):

Confectionery.

Chocolate.

Chemistry, Technical.

Food--Analysis.

Physical Description:

1 online resource (792 pages)

Edition:

Second edition.

Place of Publication:

West Sussex, [England] : Wiley-Blackwell, 2017.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

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.

Contents:

Cover

Title Page

Copyright

Dedication

Contents

Preface

Preface to the second edition

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 and 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

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

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

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

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

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

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 sweeteners

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 working process for hard boiled sweets

9.7 Boiling points of bulk sweeteners

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

Chapter 11 Gelling, emulsifying, stabilizing and foam formation

11.1 Hydrocolloids used in confectionery

11.2 Agar

11.3 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

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 airflow

Chapter 13 Pressing.

13.1 Applications of pressing in the confectionery industry

13.2 Theory of pressing

13.3 Cocoa liquor pressing

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

Chapter 15 Particle agglomeration: instantization and tabletting

15.1 Theoretical background

15.2 Processes of agglomeration

15.3 Granulation by fluidization

15.4 Tabletting

Part III Chemical and complex operations: stability of sweets: artisan chocolate and confectioneries

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 and roasting

Chapter 17 Water activity, shelf life and storage

17.1 Water activity

17.2 Shelf life and storage

17.3 Storage scheduling

Chapter 18 Stability of food systems

18.1 Common use of the concept of food stability

18.2 Stability theories: types of stability

18.3 Shelf life as a case of marginal stability

18.4 Stability matrix of a food system

Chapter 19 Artisan chocolate and confectioneries

19.1 Actuality of artisanship in the confectionery practice

19.2 The characteristics of the artisan products

19.3 Raw materials and machinery

19.4 The characteristics of the artisan confectionery technologies

19.5 Managing an artisan workshop

19.6 An easy and effective shaping technology for producing praline bars

Part IV Appendices

Appendix 1 Data on engineering properties of materials used and made by the confectionery industry.

A1.1 Carbohydrates

A1.2 Oils and fats

A1.3 Raw materials, semi-finished products and finished products

Appendix 2 Comparison of Brix and Baumé concentrations of aqueous sucrose solutions at 20 ∘C (68∘F)

Appendix 3 Survey of fluid models: some trends in rheology

A3.1 Decomposition method for calculation of flow rate of rheological models

A3.2 Calculation of the friction coefficient ( ) of non-newtonian fluids in the laminar region

A3.3 Tensorial representation of constitutive equations: The fading memory of viscoelastic fluids

A3.4 Computer simulations in food rheology and science

A3.5 Ultrasonic and photoacoustic testing

Appendix 4 Fractals

A4.1 Irregular forms: fractal geometry

A4.2 Box-counting dimension

A4.3 Particle-counting method

A4.4 Fractal backbone dimension

Appendix 5 Introduction to structure theory

A5.1 The principles of the structure theory of blickle and seitz

A5.2 Modelling a part of fudge processing plant by structure theory

Appendix 6 Technological layouts

References

Index

EULA.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781118939758

1118939751

9781118939741

1118939743

OCLC:

965771379