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Confectionery and Chocolate Engineering : Principles and Applications.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Somerset :
John Wiley & Sons, Incorporated,
2016.
|
| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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 ; 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.