Confectionery and Chocolate Engineering
Principles and Applications
Buch in deiner Nähe kaufen
Beschreibung
Confectionery and chocolate manufacture has been dominated bylarge-scale industrial processing for several decades. It is oftenthe case, though, that a trial and error approach is applied to thedevelopment of new products and processes, rather than verifiedscientific principles.
The purpose of this book is to describe the features of unitoperations used in confectionary manufacturing. In contrast to thecommon technology-focused approach to this subject, this volumeoffers a scientific, theoretical account of confectionerymanufacture, building on the scientific background of chemicalengineering. The large diversity of both raw materials and endproducts in the confectionery industry makes it beneficial toapproach the subject in this way. The industry deals with a varietyof vegetable based raw materials as well as milk products, eggs,gelatin, and other animal-based raw materials. A study ofconfectionery and chocolate engineering must therefore examine thephysical and chemical, as well as the biochemical andmicrobiological properties of the processed materials. Bycharacterizing the unit operations of confectionery manufacture theauthor, who has over 40 years' experience in confectionerymanufacture, aims to open up new possibilities for improvementrelating to increased efficiency of operations, the use of newmaterials, and new applications for traditional raw materials.
The book is aimed at food engineers, scientists, technologistsin research and industry, as well as graduate students on relevantfood and chemical engineering-related courses.
Autor*in
Ferenc Mohos
Themen in »Confectionery and Chocolate Engineering«
Food Science & Technology Food Types Lebensmittel Lebensmittelforschung u. -technologie Lebensmitteltechnik Süssigkeiten