Confectionery and chocolate engineering: principles and applications

Content: Theoretical introduction. Principles of Food Engineering --
Characterization of Substances Used in the Confectionery Industry --
Engineering Properties of Foods --
The Rheology of Foods and Sweets --
Introduction to Food Colloids --
Physical operations. Comminution --
Mixing/Kneading --
Solutions --
Evaporation --
Crystallization --
Gelling, Emulsifying, Stabilizing and Foam Formation --
Transport --
Pressing --
Extrusion --
Particle Agglomeration: Instantization and Tabletting --
Chemical and complex operations: stability of sweets: artisan chocolate and confectioneries. Chemical Operations (inversion and caramelization), Ripening and Complex Operations --
Water Activity, Shelf Life and Storage --
Stability of Food Systems --
Artisan Chocolate and Confectioneries --
Appendices. Data on Engineering Properties of Materials Used and Made by the Confectionery Industry --
Comparison of Brix and Baum Concentrations of Aqueous Sucrose Solutions at 20°C (68°F) --
Survey of Fluid Models: Some Trends in Rheology --
Fractals --
Introduction to Structure Theory --
Technological Layouts.