Confectionery and Chocolate Engineering: Principles and Applications

INDICE: 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 .18.3 Shelf life as a case of marginal stability .18.4 Stability matrix of a food system .Chapter 19: Artizan chocolate and confectioneries .19.1 Actuality of artizanship in the confectionery practice .19.2 The characteristics of the artizan products .19.3 Raw materials and machinery .19.4 Managing an artizan workshop .19.5 An easy and effective shaping technology for producing pralines, bars .Further reading .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 .A3.1.1 The principle of the decomposition method .A3.1.2 Bingham model .A3.1.3 Casson models .A3.1.3.1 Casson model (n = ½) .A3.1.3.2 Generalized Casson model (0 < n < 1) .A3.1.3.3 Determination of the exponent n of the flow curve of a generalized Casson fluid .A3.1.3.4 Theoretical background of the Cassonand the Bingham models .A3.1.4 Herschel–Bulckley–Porst–Markowitsch–Houwink (HBPMH) (or generalized Ostwald deWaele) model .A3.1.5 Ostwald de Waele model (The power law ) .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 .A3.3.1 Objective derivatives and tensorial representation of constitutive equations .A3.3.2 Boltzmann s equation for the stress in viscoelastic solids – The fading memory of viscoelastic fluids .A3.3.3 Constitutive equations of viscoelastic fluids .A3.3.4 Application of the constitutive equations to dough rheology .A3.3.5 Rheological properties at the cellular and macroscopic scale .A3.4 Computer simulations in food rheology and science .A3.5 Ultrasonic and photoacoustic testing .A3.5.1 Ultrasonic testing .A3.5.2 Photoacoustic testing .Further reading .Appendix 4 Fractals .A4.1 Irregular forms fractal geometry .A4.2 Box–counting dimension .A4.3 Particle–counting method .A4.4 Fractal backbone dimension .Further reading .Appendix 5 Introduction to structure theory .A5.1 The principles of the structure theory of Blickle and Seitz .A5.1.1 Attributes and their relations: structure .A5.1.2 Structure of attributes: A qualitative description .A5.1.3 Hierarchic structures .A5.1.4 Structure of measure: A quantitative decription .A5.1.5 Conservative elements conservative substantial fragments .A5.1.6 New way of looking .A5.2 Modelling a part of fudge processing plant by structure theory .Further reading .Appendix 6 Technological lay–outs .Further reading .References .Index

• ISBN: 978-1-118-93977-2
• Editorial: Wiley–Blackwell
• Encuadernacion: Cartoné
• Páginas: 752
• Fecha Publicación: 20/01/2017
• Nº Volúmenes: 1
• Idioma: Inglés