Confectionery and Chocolate Engineering
Confectionery and Chocolate Engineering
Principles and Applications
Ferenc Mohos
John Wiley & Sons, Ltd.; November 2010
712 pages; ISBN-13: 9781444396195
Confectionery and chocolate manufacture has been dominated Authorlarge-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
The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way.
Ferenc Mohos
John Wiley & Sons, Ltd.; November 2010
712 pages; ISBN-13: 9781444396195
Confectionery and chocolate manufacture has been dominated Authorlarge-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
The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way.