{"product_id":"confectionery-and-chocolate-engineering-isbn-9781118939772","title":"Confectionery and Chocolate Engineering","description":"\u003cp\u003eConfectionery 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eConfectionery and Chocolate Engineering: Principles and Applications, Second edition\u003c\/i\u003e, 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.\u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003ePreface xxiii\u003c\/p\u003e \u003cp\u003ePreface to the second edition xxvii\u003c\/p\u003e \u003cp\u003eAcknowledgements xxix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I: Theoretical introduction\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Principles of food engineering 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 The Damköhler equations 6\u003c\/p\u003e \u003cp\u003e1.3 Investigation of the Damköhler equations by means of similarity theory 8\u003c\/p\u003e \u003cp\u003e1.4 Analogies 14\u003c\/p\u003e \u003cp\u003e1.5 Dimensional analysis 16\u003c\/p\u003e \u003cp\u003e1.6 System theoretical approaches to food engineering 19\u003c\/p\u003e \u003cp\u003e1.7 Food safety and quality assurance 21\u003c\/p\u003e \u003cp\u003eFurther reading 22\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Characterization of substances used in the confectionery industry 23\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Qualitative characterization of substances 23\u003c\/p\u003e \u003cp\u003e2.2 Quantitative characterization of confectionery products 33\u003c\/p\u003e \u003cp\u003e2.3 Preparation of recipes 49\u003c\/p\u003e \u003cp\u003e2.4 Composition of chocolate confectioneries biscuits and wafers made for special nutritional purposes 56\u003c\/p\u003e \u003cp\u003eFurther reading 60\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Engineering properties of foods 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 61\u003c\/p\u003e \u003cp\u003e3.2 Density 61\u003c\/p\u003e \u003cp\u003e3.3 Fundamental functions of thermodynamics 65\u003c\/p\u003e \u003cp\u003e3.4 Latent heat and heat of reaction 71\u003c\/p\u003e \u003cp\u003e3.5 Thermal conductivity 76\u003c\/p\u003e \u003cp\u003e3.6 Thermal diffusivity and Prandtl number 78\u003c\/p\u003e \u003cp\u003e3.7 Mass diffusivity and Schmidt number 81\u003c\/p\u003e \u003cp\u003e3.8 Dielectric properties 85\u003c\/p\u003e \u003cp\u003e3.9 Electrical conductivity 91\u003c\/p\u003e \u003cp\u003e3.10 Infrared absorption properties 95\u003c\/p\u003e \u003cp\u003e3.11 Physical characteristics of food powders 96\u003c\/p\u003e \u003cp\u003eFurther reading 107\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 The rheology of foods and sweets 109\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Rheology: its importance in the confectionery industry 109\u003c\/p\u003e \u003cp\u003e4.2 Stress and strain 109\u003c\/p\u003e \u003cp\u003e4.3 Solid behaviour 115\u003c\/p\u003e \u003cp\u003e4.4 Fluid behaviour 120\u003c\/p\u003e \u003cp\u003e4.5 Viscosity of solutions 159\u003c\/p\u003e \u003cp\u003e4.6 Viscosity of emulsions 161\u003c\/p\u003e \u003cp\u003e4.7 Viscosity of suspensions 164\u003c\/p\u003e \u003cp\u003e4.8 Rheological properties of gels 166\u003c\/p\u003e \u003cp\u003e4.9 Rheological properties of sweets 171\u003c\/p\u003e \u003cp\u003e4.10 Rheological properties of wheat flour doughs 183\u003c\/p\u003e \u003cp\u003e4.11 Relationship between food oral processing and rheology 193\u003c\/p\u003e \u003cp\u003eFurther reading 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Introduction to food colloids 197\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 The colloidal state 197\u003c\/p\u003e \u003cp\u003e5.2 Formation of colloids 199\u003c\/p\u003e \u003cp\u003e5.3 Properties of macromolecular colloids 202\u003c\/p\u003e \u003cp\u003e5.4 Properties of colloids of association 208\u003c\/p\u003e \u003cp\u003e5.5 Properties of interfaces 210\u003c\/p\u003e \u003cp\u003e5.6 Electrical properties of interfaces 219\u003c\/p\u003e \u003cp\u003e5.7 Theory of colloidal stability: the DLVO theory 221\u003c\/p\u003e \u003cp\u003e5.8 Stability and changes of colloids and coarse dispersions 224\u003c\/p\u003e \u003cp\u003e5.9 Emulsion instability 233\u003c\/p\u003e \u003cp\u003e5.10 Phase inversion 243\u003c\/p\u003e \u003cp\u003e5.11 Foams 245\u003c\/p\u003e \u003cp\u003e5.12 Gelation as a second-order phase transition 256\u003c\/p\u003e \u003cp\u003eFurther reading 261\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Physical operations\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Comminution 265\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Changes during size reduction 265\u003c\/p\u003e \u003cp\u003e6.2 Rittinger’s surface theory 266\u003c\/p\u003e \u003cp\u003e6.3 Kick’s volume theory 267\u003c\/p\u003e \u003cp\u003e6.4 The third or Bond theory 268\u003c\/p\u003e \u003cp\u003e6.5 Energy requirement for comminution 268\u003c\/p\u003e \u003cp\u003e6.6 Particle size distribution of ground products 269\u003c\/p\u003e \u003cp\u003e6.7 Particle size distributions 273\u003c\/p\u003e \u003cp\u003e6.8 Kinetics of grinding 275\u003c\/p\u003e \u003cp\u003e6.9 Comminution by five-roll refiners 276\u003c\/p\u003e \u003cp\u003e6.10 Grinding by a melangeur 280\u003c\/p\u003e \u003cp\u003e6.11 Comminution by a stirred ball mill 284\u003c\/p\u003e \u003cp\u003eFurther reading 289\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Mixing\/kneading 290\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Technical solutions to the problem of mixing 290\u003c\/p\u003e \u003cp\u003e7.2 Power characteristics of a stirrer 290\u003c\/p\u003e \u003cp\u003e7.3 Mixing time characteristics of a stirrer 292\u003c\/p\u003e \u003cp\u003e7.4 Representative shear rate and viscosity for mixing 292\u003c\/p\u003e \u003cp\u003e7.5 Calculation of the Reynolds number for mixing 292\u003c\/p\u003e \u003cp\u003e7.6 Mixing of powders 294\u003c\/p\u003e \u003cp\u003e7.7 Mixing of fluids of high viscosity 300\u003c\/p\u003e \u003cp\u003e7.8 Effect of impeller speed on heat and mass transfer 301\u003c\/p\u003e \u003cp\u003e7.9 Mixing by blade mixers 302\u003c\/p\u003e \u003cp\u003e7.10 Mixing rolls 303\u003c\/p\u003e \u003cp\u003e7.11 Mixing of two liquids 304\u003c\/p\u003e \u003cp\u003eFurther reading 304\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Solutions 306\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Preparation of aqueous solutions of carbohydrates 306\u003c\/p\u003e \u003cp\u003e8.2 Solubility of sucrose in water 308\u003c\/p\u003e \u003cp\u003e8.3 Aqueous solutions of sucrose and glucose syrup 309\u003c\/p\u003e \u003cp\u003e8.4 Aqueous sucrose solutions containing invert sugar 311\u003c\/p\u003e \u003cp\u003e8.5 Solubility of sucrose in the presence of starch syrup and invert sugar 312\u003c\/p\u003e \u003cp\u003e8.6 Rate of dissolution 312\u003c\/p\u003e \u003cp\u003e8.7 Solubility of bulk sweeteners 315\u003c\/p\u003e \u003cp\u003eFurther reading 316\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Evaporation 317\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Theoretical background: Raoult’s law 317\u003c\/p\u003e \u003cp\u003e9.2 Boiling point of sucrose\/water solutions at atmospheric pressure 318\u003c\/p\u003e \u003cp\u003e9.3 Application of a modification of Raoult’s law to calculate the boiling point of carbohydrate\/water solutions at decreased pressure 319\u003c\/p\u003e \u003cp\u003e9.3.1 Sucrose\/water solutions 319\u003c\/p\u003e \u003cp\u003e9.3.2 Dextrose\/water solutions 319\u003c\/p\u003e \u003cp\u003e9.3.3 Starch syrup\/water solutions 319\u003c\/p\u003e \u003cp\u003e9.3.4 Invert sugar solutions 319\u003c\/p\u003e \u003cp\u003e9.3.5 Approximate formulae for the elevation of the boiling point of aqueous sugar solutions 320\u003c\/p\u003e \u003cp\u003e9.4 Vapour pressure formulae for carbohydrate\/water solutions 323\u003c\/p\u003e \u003cp\u003e9.5 Practical tests for controlling the boiling points of sucrose solutions 330\u003c\/p\u003e \u003cp\u003e9.6 Modelling of an industrial working process for hard boiled sweets 331\u003c\/p\u003e \u003cp\u003e9.7 Boiling points of bulk sweeteners 335\u003c\/p\u003e \u003cp\u003eFurther reading 335\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Crystallization 337\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 337\u003c\/p\u003e \u003cp\u003e10.2 Crystallization from solution 337\u003c\/p\u003e \u003cp\u003e10.3 Crystallization from melts 355\u003c\/p\u003e \u003cp\u003e10.4 Crystal size distributions 371\u003c\/p\u003e \u003cp\u003e10.5 Batch crystallization 374\u003c\/p\u003e \u003cp\u003e10.6 Isothermal and non-isothermal recrystallization 375\u003c\/p\u003e \u003cp\u003e10.7 Methods for studying the supermolecular structure of fat melts 376\u003c\/p\u003e \u003cp\u003e10.8 Crystallization of glycerol esters: Polymorphism 381\u003c\/p\u003e \u003cp\u003e10.9 Crystallization of cocoa butter 385\u003c\/p\u003e \u003cp\u003e10.10 Crystallization of fat masses 398\u003c\/p\u003e \u003cp\u003e10.11 Crystallization of confectionery fats with a high trans-fat portion 411\u003c\/p\u003e \u003cp\u003e10.12 Modelling of chocolate cooling processes and tempering 414\u003c\/p\u003e \u003cp\u003e10.13 EU programme ProPraline 421\u003c\/p\u003e \u003cp\u003eFurther reading 422\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Gelling emulsifying stabilizing and foam formation 424\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Hydrocolloids used in confectionery 424\u003c\/p\u003e \u003cp\u003e11.2 Agar 424\u003c\/p\u003e \u003cp\u003e11.3 Alginates 429\u003c\/p\u003e \u003cp\u003e11.4 Carrageenans 432\u003c\/p\u003e \u003cp\u003e11.5 Furcellaran 437\u003c\/p\u003e \u003cp\u003e11.6 Gum arabic 437\u003c\/p\u003e \u003cp\u003e11.7 Gum tragacanth 438\u003c\/p\u003e \u003cp\u003e11.8 Guaran gum 439\u003c\/p\u003e \u003cp\u003e11.9 Locust bean gum 439\u003c\/p\u003e \u003cp\u003e11.10 Pectin 440\u003c\/p\u003e \u003cp\u003e11.11 Starch 444\u003c\/p\u003e \u003cp\u003e11.12 Xanthan gum 447\u003c\/p\u003e \u003cp\u003e11.13 Gelatin 448\u003c\/p\u003e \u003cp\u003e11.14 Egg proteins 453\u003c\/p\u003e \u003cp\u003e11.15 Foam formation 458\u003c\/p\u003e \u003cp\u003eFurther reading 466\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Transport 468\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Types of transport 468\u003c\/p\u003e \u003cp\u003e12.2 Calculation of flow rate of non-newtonian fluids 468\u003c\/p\u003e \u003cp\u003e12.3 Transporting dessert masses in long pipes 470\u003c\/p\u003e \u003cp\u003e12.4 Changes in pipe direction 471\u003c\/p\u003e \u003cp\u003e12.5 Laminar unsteady flow 472\u003c\/p\u003e \u003cp\u003e12.6 Transport of flour and sugar by airflow 472\u003c\/p\u003e \u003cp\u003eFurther reading 477\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Pressing 478\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Applications of pressing in the confectionery industry 478\u003c\/p\u003e \u003cp\u003e13.2 Theory of pressing 478\u003c\/p\u003e \u003cp\u003e13.3 Cocoa liquor pressing 480\u003c\/p\u003e \u003cp\u003eFurther reading 482\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Extrusion 483\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Flow through a converging die 483\u003c\/p\u003e \u003cp\u003e14.2 Feeders used for shaping confectionery pastes 491\u003c\/p\u003e \u003cp\u003e14.3 Extrusion cooking 495\u003c\/p\u003e \u003cp\u003e14.4 Roller extrusion 497\u003c\/p\u003e \u003cp\u003eFurther reading 500\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Particle agglomeration: instantization and tabletting 501\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Theoretical background 501\u003c\/p\u003e \u003cp\u003e15.2 Processes of agglomeration 512\u003c\/p\u003e \u003cp\u003e15.3 Granulation by fluidization 514\u003c\/p\u003e \u003cp\u003e15.4 Tabletting 516\u003c\/p\u003e \u003cp\u003eFurther reading 524\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III: Chemical and complex operations: stability of sweets: artisan chocolate and confectioneries\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Chemical operations (inversion and caramelization) ripening and complex operations 527\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 Inversion and caramelization 527\u003c\/p\u003e \u003cp\u003e16.2 Acrylamide formation 538\u003c\/p\u003e \u003cp\u003e16.3 Alkalization of cocoa material 540\u003c\/p\u003e \u003cp\u003e16.4 Ripening 542\u003c\/p\u003e \u003cp\u003e16.5 Complex operations 545\u003c\/p\u003e \u003cp\u003e16.6 Drying\/frying baking and roasting 562\u003c\/p\u003e \u003cp\u003eFurther reading 577\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Water activity shelf life and storage 579\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17.1 Water activity 579\u003c\/p\u003e \u003cp\u003e17.2 Shelf life and storage 594\u003c\/p\u003e \u003cp\u003e17.3 Storage scheduling 601\u003c\/p\u003e \u003cp\u003eFurther reading 602\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Stability of food systems 604\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e18.1 Common use of the concept of food stability 604\u003c\/p\u003e \u003cp\u003e18.2 Stability theories: types of stability 604\u003c\/p\u003e \u003cp\u003e18.3 Shelf life as a case of marginal stability 606\u003c\/p\u003e \u003cp\u003e18.4 Stability matrix of a food system 607\u003c\/p\u003e \u003cp\u003eFurther reading 608\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Artisan chocolate and confectioneries 609\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19.1 Actuality of artisanship in the confectionery practice 609\u003c\/p\u003e \u003cp\u003e19.2 The characteristics of the artisan products 609\u003c\/p\u003e \u003cp\u003e19.3 Raw materials and machinery 610\u003c\/p\u003e \u003cp\u003e19.4 The characteristics of the artisan confectionery technologies 611\u003c\/p\u003e \u003cp\u003e19.5 Managing an artisan workshop 611\u003c\/p\u003e \u003cp\u003e19.6 An easy and effective shaping technology for producing praline bars 612\u003c\/p\u003e \u003cp\u003eFurther reading 614\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV: Appendices\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Data on engineering properties of materials used and made by the confectionery industry 617\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA1.1 Carbohydrates 617\u003c\/p\u003e \u003cp\u003eA1.2 Oils and fats 626\u003c\/p\u003e \u003cp\u003eA1.3 Raw materials semi-finished products and finished products 626\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Comparison of Brix and Baumé concentrations of aqueous sucrose solutions at 20 \u003csup\u003e∘\u003c\/sup\u003eC(68 \u003csup\u003e∘\u003c\/sup\u003eF) 643\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Survey of fluid models: some trends in rheology 645\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA3.1 Decomposition method for calculation of flow rate of rheological models 645\u003c\/p\u003e \u003cp\u003eA3.1.1 The principle of the decomposition method 645\u003c\/p\u003e \u003cp\u003eA3.1.2 Bingham model 646\u003c\/p\u003e \u003cp\u003eA3.1.3 Casson models 647\u003c\/p\u003e \u003cp\u003eA3.1.4 Herschel–Bulkley–Porst–Markowitsch–Houwink (HBPMH) (or generalized Ostwald–de Waele) model 651\u003c\/p\u003e \u003cp\u003eA3.1.5 Ostwald–de Waele model (The power law) 653\u003c\/p\u003e \u003cp\u003eA3.2 Calculation of the friction coefficient (ξ) of non-newtonian fluids in the laminar region 653\u003c\/p\u003e \u003cp\u003eA3.3 Tensorial representation of constitutive equations: The fading memory of viscoelastic fluids 654\u003c\/p\u003e \u003cp\u003eA3.3.1 Objective derivatives and tensorial representation of constitutive equations 654\u003c\/p\u003e \u003cp\u003eA3.3.2 Boltzmann’s equation for the stress in viscoelastic solids: The fading memory of viscoelastic fluids 656\u003c\/p\u003e \u003cp\u003eA3.3.3 Constitutive equations of viscoelastic fluids 657\u003c\/p\u003e \u003cp\u003eA3.3.4 Application of the constitutive equations to dough rheology 658\u003c\/p\u003e \u003cp\u003eA3.3.5 Rheological properties at the cellular and macroscopic scale 659\u003c\/p\u003e \u003cp\u003eA3.4 Computer simulations in food rheology and science 660\u003c\/p\u003e \u003cp\u003eA3.5 Ultrasonic and photoacoustic testing 660\u003c\/p\u003e \u003cp\u003eA3.5.1 Ultrasonic testing 660\u003c\/p\u003e \u003cp\u003eA3.5.2 Photoacoustic testing 661\u003c\/p\u003e \u003cp\u003eFurther reading 661\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Fractals 663\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA4.1 Irregular forms: fractal geometry 663\u003c\/p\u003e \u003cp\u003eA4.2 Box-counting dimension 664\u003c\/p\u003e \u003cp\u003eA4.3 Particle-counting method 665\u003c\/p\u003e \u003cp\u003eA4.4 Fractal backbone dimension 666\u003c\/p\u003e \u003cp\u003eFurther reading 666\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Introduction to structure theory 668\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA5.1 The principles of the structure theory of blickle and seitz 668\u003c\/p\u003e \u003cp\u003eA5.1.1 Attributes and their relations: structure 668\u003c\/p\u003e \u003cp\u003eA5.1.2 Structure of attributes: a qualitative description 669\u003c\/p\u003e \u003cp\u003eA5.1.3 Hierarchic structures 670\u003c\/p\u003e \u003cp\u003eA5.1.4 Structure of measure: a quantitative description 670\u003c\/p\u003e \u003cp\u003eA5.1.5 Conservative elements: conservative substantial fragments 670\u003c\/p\u003e \u003cp\u003eA5.1.6 New way of looking 672\u003c\/p\u003e \u003cp\u003eA5.2 Modelling a part of fudge processing plant by structure theory 673\u003c\/p\u003e \u003cp\u003eFurther reading 674\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Technological layouts 675\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFurther reading 686\u003c\/p\u003e \u003cp\u003eReferences 687\u003c\/p\u003e \u003cp\u003eIndex 737\u003c\/p\u003e \"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\" \u003cb\u003eExpofairs, September 2017\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eFerenc Mohos\u003c\/b\u003e chaired the Codex Alimentarius Hungaricus Confectionery Products Working Committee for two decades, whilst being Managing Director of his own consulting company, Food Quality 1992 Ltd., Budapest.  Presently, he is affiliated with the Szeged University and also the Corvinus University of Budapest, Hungary. \u003cp\u003eConfectionery 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eConfectionery and Chocolate Engineering: Principles and Applications, Second edition\u003c\/i\u003e, 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.\u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47988972945637,"sku":"NP9781118939772","price":273.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118939772.jpg?v=1761782268","url":"https:\/\/k12savings.com\/products\/confectionery-and-chocolate-engineering-isbn-9781118939772","provider":"K12savings","version":"1.0","type":"link"}