Catégories



Titre : Chemical engineering. (6 Vol.) Vol. 2 : Unit operations Type de document : texte imprimé Auteurs : J.M. Coulson ; J.F. Richardson ; J.R. Backhurst ; J.H. Harker Mention d'édition : 3rd ed. Editeur : OXFORD : Pergamon Press (PLC) Année de publication : 1978 Collection : Chemical engineering num. 2 Importance : 1 vol. (XV-807 p.) Présentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-0-08-018090-8 Note générale : Bibliogr. Index. Langues : Anglais (eng) Catégories : Liste Plan de classement
16.12 (GENIE DES PROCEDES) [Classement Massy]
RAMEAU
Particules (matière) ; Filtration ; Distillation -- Méthodes ; Cristallisation ; Séchage
Thésaurus Agro-alimentaire
EVAPORATION ; ABSORPTIONType de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195545 Chemical engineering. (6 Vol.) Vol. 2 : Unit operations [texte imprimé] / J.M. Coulson ; J.F. Richardson ; J.R. Backhurst ; J.H. Harker . - 3rd ed. . - OXFORD (Headington Hill Hall OXFORD OX3 OBW GB) : Pergamon Press (PLC), 1978 . - 1 vol. (XV-807 p.) : ill. ; 26 cm. - (Chemical engineering; 2) .
ISBN : 978-0-08-018090-8
Bibliogr. Index.
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.12 (GENIE DES PROCEDES) [Classement Massy]
RAMEAU
Particules (matière) ; Filtration ; Distillation -- Méthodes ; Cristallisation ; Séchage
Thésaurus Agro-alimentaire
EVAPORATION ; ABSORPTIONType de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195545 Réservation
Réserver ce documentExemplaires
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Titre : Chemistry and technology of honey production Type de document : texte imprimé Auteurs : Ettore Baglio Editeur : Cham [Switzerland] : Springer International Publishing AG Année de publication : 2018 Collection : Springer briefs in molecular science Sous-collection : Chemistry of foods Importance : 1 vol. (VI-40 p.) Présentation : ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-3-319-65749-3 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Liste Plan de classement
18.3 (SUCRE-MIEL) [Classement Massy]
RAMEAU
Miel ; Miel -- Aspect nutritionnel ; Pasteurisation ; Cristallisation ; Emballages ; Aliments -- Entreposage ; Eau ; Aliments -- Teneur en azote ; Vitamines ; Acides organiques ; Polyphénols ; Aliments -- Couleur ; Aliments -- Composition ; Glucides ; Aliments -- Odeur
Thésaurus Agro-alimentaire
GLUCIDE ; VISCOSITERésumé : This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts.
In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine.Type de document : Livre Table des matières : 1 The Industry of Honey. An Introduction
1.1 Honey. Definition and Simplified Chemical Composition
1.2 Honey. Chemical Composition and Criteria According to the Council Directive 2001/110/EC
1.2.1 Honey Composition. Carbohydrates
1.2.2 Honey Composition. Water
1.2.3 Honey Composition. Nitrogenous Substances
1.2.4 Honey Composition. Mineral Substances
1.2.5 Minor Honey Components. Vitamins
1.2.6 Minor Honey Components. Organic Acids
1.2.7 Minor Honey Components. Aroma Compounds
1.2.8 Minor Honey Components. Polyphenols
1.3 Physical Properties of Honeys
1.3.1 Colour
1.3.2 Density
1.3.3 Viscosity
1.3.4 Refraction Index
1.4 Biological and Nutritional Features of Honeys
2 Honey: Processing Techniques and Treatments
2.1 The Industry of Honey. Description of Processing Steps
2.2 Initial Extraction
2.3 Dehumidification
2.4 Liquefaction and Mixture
2.5 Heating
2.6 Pasteurisation
2.7 Crystallisation
2.8 Final Packaging
3 Overheating Indexes and Honey Quality
3.1 Honey Processing Modifications. An Introduction
3.2 Honey Heating and Storage Indexes. 5-Hydroxymethylfurfural
3.3 Honey Heating and Storage Indexes. Diastase and Invertase
3.4 Honey Heating and Storage Indexes. Alternative ApproachesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195311 Chemistry and technology of honey production [texte imprimé] / Ettore Baglio . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (VI-40 p.) : ill. en coul. ; 24 cm. - (Springer briefs in molecular science. Chemistry of foods) .
ISBN : 978-3-319-65749-3
Bibliogr.
Langues : Anglais (eng)
Catégories : Liste Plan de classement
18.3 (SUCRE-MIEL) [Classement Massy]
RAMEAU
Miel ; Miel -- Aspect nutritionnel ; Pasteurisation ; Cristallisation ; Emballages ; Aliments -- Entreposage ; Eau ; Aliments -- Teneur en azote ; Vitamines ; Acides organiques ; Polyphénols ; Aliments -- Couleur ; Aliments -- Composition ; Glucides ; Aliments -- Odeur
Thésaurus Agro-alimentaire
GLUCIDE ; VISCOSITERésumé : This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts.
In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine.Type de document : Livre Table des matières : 1 The Industry of Honey. An Introduction
1.1 Honey. Definition and Simplified Chemical Composition
1.2 Honey. Chemical Composition and Criteria According to the Council Directive 2001/110/EC
1.2.1 Honey Composition. Carbohydrates
1.2.2 Honey Composition. Water
1.2.3 Honey Composition. Nitrogenous Substances
1.2.4 Honey Composition. Mineral Substances
1.2.5 Minor Honey Components. Vitamins
1.2.6 Minor Honey Components. Organic Acids
1.2.7 Minor Honey Components. Aroma Compounds
1.2.8 Minor Honey Components. Polyphenols
1.3 Physical Properties of Honeys
1.3.1 Colour
1.3.2 Density
1.3.3 Viscosity
1.3.4 Refraction Index
1.4 Biological and Nutritional Features of Honeys
2 Honey: Processing Techniques and Treatments
2.1 The Industry of Honey. Description of Processing Steps
2.2 Initial Extraction
2.3 Dehumidification
2.4 Liquefaction and Mixture
2.5 Heating
2.6 Pasteurisation
2.7 Crystallisation
2.8 Final Packaging
3 Overheating Indexes and Honey Quality
3.1 Honey Processing Modifications. An Introduction
3.2 Honey Heating and Storage Indexes. 5-Hydroxymethylfurfural
3.3 Honey Heating and Storage Indexes. Diastase and Invertase
3.4 Honey Heating and Storage Indexes. Alternative ApproachesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195311 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES BAG 18.3 Papier 33004001025280 Empruntable
Titre : Confectionery science and technology Type de document : texte imprimé Auteurs : Richard W. Hartel ; Joachim H. von Elbe ; Randy Hofberger Editeur : Cham [Switzerland] : Springer International Publishing AG Année de publication : 2018 Importance : 1 vol. (XXI - 536 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-3-319-61740-4 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
AGAR ; PECTINE ; REGLISSE ; CARAMEL ; MONO DISACCHARIDE ; CARRAGHENATE ; ALGINATE ; SOLUBILITE ; VISCOSITE ; SIROP DE GLUCOSE ; SUCRE INVERTI ; PRODUIT DE CONFISERIE ; GOMME NATURELLE
Liste Plan de classement
18.4 (CONFISERIE-CHOCOLATERIE) [Classement Massy]
RAMEAU
Aliments -- Activité de l'eau ; Aliments -- Couleur ; Aliments -- Saveur et odeur ; Aliments -- Teneur en eau ; Amidon de pomme de terre ; Antioxydants ; Cacao ; Chocolat ; Confiserie ; Corps gras ; Corps gras comestibles ; Cristallisation ; Eau ; Édulcorants ; Emulsifiants ; Fruits ; Gelées (confiserie) ; Noisettes ; Oses ; Polysaccharides ; Protéines ; Sucre ; Glucose ; Miel ; Colorants dans les aliments ; Aromatisants ; Fruits déshydratésRésumé : This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.Type de document : Livre Table des matières : Part I Ingredient Chemistry and Functionality
1 Chemistry of Bulk Sweeteners
1.1 Monosaccharides
1.1.1 Glucose/Dextrose
1.1.2 Fructose
1.1.3 Galactose
1.2 Disaccharides
1.2.1 Sucrose
1.2.2 Maltose
1.2.3 Lactose
1.3 Invert Sugar
1.3.1 Acid Hydrolysis
1.3.2 Enzyme Hydrolysis
1.4 Sugar Reactions
1.4.1 Hydrogen Bonding
1.4.2 Reducing Sugars and Mutarotation
1.4.3 Browning Reactions
1.5 Glucose (Corn) Syrup
1.5.1 Glucose Syrup Specifications
1.5.2 Production of Glucose Syrups
1.5.3 Composition
1.5.4 Properties
1.6 Polysaccharides
1.6.1 Maltodextrin
1.6.2 Polydextrose
1.6.3 Inulin
1.7 Other Natural Sweeteners
1.7.1 Honey
1.7.2 Maple Syrup
1.7.3 Molasses
1.7.4 Malt Extract
1.8 Alternative Sweeteners
1.8.1 Sugar Alcohols
1.8.2 Monosaccharide Alcohols
1.8.3 Disaccharide Alcohols
1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups
1.9 High Intensity Sweeteners
1.9.1 Sucralose
1.9.2 Aspartame
1.9.3 Acesulfame-Potassium
1.9.4 Alitame
1.9.5 Thaumatin or Talin
1.9.6 Neotame
1.9.7 Stevia
1.9.8 Luo Han Guo (Monk Fruit) Concentrates
2 Physico-chemical Properties of Sweeteners in Confections
2.1 Sweetness
2.2 Viscosity
2.3 Heat of Solution
2.4 Specific Optical Rotation
2.5 Refractive Index
2.6 Density/Specific Gravity
2.7 Boiling Point Elevation
2.8 Solubility
2.8.1 Solubility of Sugars
2.8.2 Solubility of Polyols
2.8.3 Solubility in Mixed Confectionery Syrups
2.9 Glass Transition Temperature
2.10 Crystallization Propensity
2.10.1 Generating Supersaturation
2.10.2 Crystallization
2.10.3 Seeding
2.11 State of Sugars in Confections
2.11.1 Crystal or Glass
2.11.2 Cotton Candy
3 Water
3.1 Properties of Water Important in Confections
3.1.1 Water Hardness: Dissolved Minerals
3.1.2 Metals
3.1.3 pH
3.1.4 Microbial Content
3.2 Water Content in Confections
3.2.1 Cook Temperature and Water Content
3.2.2 Measuring Water Content
3.3 Water Activity and Equilibrium Relative Humidity (ERH)
3.3.1 Measurement of Water Activity
3.3.2 Prediction of Water Activity
3.3.3 Water Activity and Microbial Stability
3.4 Moisture Absorption or Desorption Profiles
3.4.1 Measuring Absorption or Desorption Curves
3.4.2 Temperature Effects
3.5 Moisture Migration and Shelf Life
3.5.1 Moisture Migration
3.5.2 Shelf Life
4 Fats, Oils and Emulsifiers
4.1 Introduction
4.2 Chemistry of Fats and Oils
4.2.1 Chemical Structures
4.2.2 Chemical Properties
4.2.3 Lipid Oxidation
4.3 Physical Properties
4.3.1 Polymorphism
4.3.2 Phase Behavior
4.4 Crystallization of Fats
4.4.1 Nucleation
4.4.2 Growth
4.4.3 Polymorphic Transition
4.5 Modification Technologies
4.5.1 Hydrogenation
4.5.2 Fractionation
4.5.3 Interesterification
4.6 Emulsifiers
4.6.1 Use of Emulsifiers in Confections
4.6.2 Emulsifier Types and Characterization
5 Starches, Proteins, Pectin and Gums
5.1 Starch
5.1.1 Description, Size and Chape
5.1.2 Separation of Starches
5.1.3 Property of Starches
5.1.4 Modified Starches
5.2 Proteins
5.2.1 Protein Chemistry
5.2.2 Functional Properties
5.2.3 Proteins Used in Confections
5.3 Pectin
5.3.1 Pectin Chemistry
5.3.2 Testing Pectins
5.4 Gums
5.4.1 Agar: Agar
5.4.2 Alginates
5.4.3 Carrageenan (Irish Moss)
5.4.4 Gum Arabic
5.4.5 Gum Tragacanth
5.4.6 Guar Gum
6 Other Ingredients
6.1 Colors
6.1.1 Regulatory Aspects
6.1.2 Properties of Certified Dyes
6.1.3 Colors Exempt from Certification
6.2 Flavor and Flavoring Materials
6.2.1 Sources of Flavors
6.2.2 Flavor Balance
6.2.3 Flavor Sensation
6.2.4 Flavoring Materials
6.2.5 Storage of Flavoring Materials
6.3 Acids in Candies
6.3.1 Acids Used as Acidulants
6.3.2 Sourness
6.3.3 Buffer Salts
6.4 Antioxidants
6.4.1 Mechanism of Oxidative Rancidity
6.4.2 Action of Antioxidants
6.5 Glazes and Waxes
6.5.1 Glazes or Lacquers
6.5.2 Waxes
6.6 Fruit and Fruit Products
6.6.1 Composition of Fruits
6.6.2 Jams, Preserves and Purèes
6.6.3 Candied and Preserved Fruits
6.6.4 Dried Fruits
6.7 Nuts
6.7.1 Composition
6.7.2 Varieties of Nuts
6.7.3 Summary
Part II Sugar-Based Confections
7 Compressed Tablets and Lozenges
7.1 Introduction
7.2 Formulations and Ingredients
7.2.1 Base
7.2.2 Binder
7.2.3 Lubricant
7.2.4 Disintegrant
7.2.5 Acids
7.2.6 Flavors
7.2.7 Colors
7.2.8 Actives
7.3 Processing
7.3.1 Lozenges/Wafers
7.3.2 Tablets
7.4 Product Characteristics
7.4.1 Microstructure
7.4.2 Porosity and Density
7.4.3 Mechanical Properties
7.4.4 Stability
7.5 Problems and Trouble Shooting
7.5.1 Pitting
7.5.2 Capping
7.5.3 Scoring
7.5.4 Variations in Size or Shape
8 Hard Candy
8.1 Introduction
8.2 Formulations and Ingredients
8.2.1 Sweeteners
8.2.2 Flavors
8.2.3 Colors
8.2.4 Organic Acids
8.2.5 Fats
8.2.6 Fruit Juice
8.2.7 Dairy Ingredients
8.3 Processing
8.3.1 Typical Process Steps
8.3.2 Other Hard Candy Technologies
8.3.3 Rework
8.4 Product Characteristics
8.4.1 Chemical Changes
8.4.2 Microstructure
8.4.3 Stability/Shelf Life
8.5 Trouble Shooting
8.5.1 Appearance
8.5.2 Eating Quality
9 Fondants and Creams
9.1 Introduction
9.2 Formulations and Ingredients
9.2.1 Crystalline Sweetener
9.2.2 Doctoring Agent/Crystallization Control Additive
9.2.3 Humectants, Texture and Shelf Life Enhancers
9.2.4 Flavors
9.2.5 Colors
9.2.6 Frappé
9.2.7 Fats
9.2.8 Preservatives
9.2.9 Invertase
9.3 Manufacturing
9.3.1 Fondant
9.3.2 Powdered Fondant
9.3.3 Creams
9.4 Product Characteristics
9.4.1 Microstructure and Product Properties
9.4.2 Invertase
9.4.3 Stability and Shelf Life of Fondants and Creams
9.Potential Problems and Trouble Shooting
9.5.1 Hard Fondant or Cream
9.5.2 Soft Fondant/Cream
9.5.3 Sticky Fondant/Cream
9.5.4 Coarse Fondant/Cream
9.5.5 White Surface Discoloration
Appendix A.9.1 Calculation of Crystalline and Liquid Phases of Fondant
10 Caramel, Fudge and Toffee
10.1 Introduction
10.2 Formulations and Ingredients
10.2.1 Sweeteners
10.2.2 Dairy Ingredients
10.2.3 Fats
10.2.4 Emulsifiers
10.2.5 Hydrocolloids
10.2.6 Salts
10.2.7 Added Flavors
10.2.8 Added Colors
10.2.9 Inclusions
10.3 Processing
10.3.1 Mixing and Emulsification
10.3.2 Cooking and Browning
10.3.3 Cooling and Forming
10.4 Product Characteristics
10.4.1 Color and Flavor Generation
10.4.2 Microstructure
10.4.3 Shelf Life
10.5 Troubleshooting
10.5.1 Cold Flow
10.5.2 Stickiness
10.5.3 Hardness
10.5.4 Oil Separation
10.5.5 Sugar Graining
10.5.6 Protein Graining
11 Aerated Confections
11.1 Introduction
11.1.1 Aerated Confections
11.2 Formulations and Ingredients
11.2.1 Air
11.2.2 Sweeteners
11.2.3 Stabilizers
11.2.4 Humectants
11.2.5 Fats
11.2.6 Emulsifiers
11.2.7 Texture Modifiers
11.2.8 Fruit Juice
11.2.9 Organic Acids
11.2.10 Flavors
11.2.11 Colors
11.2.12 Gelation Aids
11.2.13 Active Ingredients
11.2.14 Inclusions
11.3 Processing
11.3.1 Dissolving and Cooking
11.3.2 Stabilizer Addition
11.3.3 Cooling
11.3.4 Aeration
11.3.5 Final Ingredient Addition
11.3.6 Cooling and Forming
11.4 Product Characteristics
11.4.1 Microstructure
11.4.2 Physical Properties
11.4.3 Shelf Life
11.5 Troubleshooting
11.5.1 Improper Density
11.5.2 Product Too Hard or Rubbery
11.5.3Product Too Sticky
11.5.4 Graining During Storage
11.5.5 Mold Growth
11.5.6 Weeping
11.5.7 Shrinkage
11.5.8 Problems in Starch Deposited Marshmallows
11.5.9 Cold Flow
12 Jellies, Gummies and Licorices
12.1 Introduction
12.2 Formulations and Ingredients
12.2.1 Sweeteners
12.2.2 Stabilizers or Hydrocolloids
12.2.3 Organic Acids
12.2.4 Flavors
12.2.5 Colors
12.2.6 Others
12.3 Processing
12.3.1 Gummies and Jellies
12.3.2 Licorice
12.4 Product Characteristics
12.4.1 Microstructure
12.4.2 Flavor Release
12.4.3 Shelf Life
12.5 Troubleshooting
12.5.1 Gummies and Jellies
12.5.2 Flour-Based Candy (Licorice and Fruit Twists)
12.5.3 Problems with the Starch Mogul
13 Sugar and Sugar-Free Panned Confections
13.1 Introduction
13.2 Formulations and Ingredients
13.2.1 Centers
13.2.2 Pre-coat Material
13.2.3 Sugar Shell
13.2.4 Colors
13.2.5 Flavors
13.2.6 Acids
13.2.7 Polish and Glaze
13.3 Processing
13.3.1 Sugar Shell Application
13.3.2 Polishing and Glazing
13.3.3 Special Decorations
13.3.4 Multicomponent Layering
13.4 Product Characteristics
13.4.1 Microstructure of Panned Sugar Shells
13.4.2 Moisture Migration
13.4.3 Shelf Life
13.5 Troubleshooting
13.5.1 Soft-Panned Candies
13.5.2 Hard-Panned Candies
13.5.3 Polishing and Glazing
14 Chewing and Bubble Gum
14.1 Introduction
14.2 Formulations and Ingredients
14.2.1 Gum Base
14.2.2 Sweeteners
14.2.3 Acid
14.2.4 Humectants/Softeners
14.2.5 Flavors
14.2.6 Colors
14.2.7 High-Intensity Sweeteners
14.2.8 Active Ingredients
14.3 Gum Manufacture
14.3.1 Mixing
14.3.2 Forming
14.4 Product Characteristics
14.4.1 Gum Microstructure and Physical Properties
14.4.2 Flavor Release
14.4.3 Shelf Life
14.5 Troubleshooting
14.5.1 Imperfect Shape
14.5.2 Gritty Texture
14.5.3 Gum Too Hard or Too Soft
14.5.4 Cud Too Small or Large
14.5.5 Poor Bubble Blowing Capability
14.5.6 Poor Flavor Release/Retention
14.5.7 Loses Color/Fades
14.5.8 Sweating Gum
14.5.9 Sticky Gum
Part III Chocolate and Compound Coatings
15 Chocolate
15.1 Introduction
15.2 Cocoa Bean Production
15.2.1 Fermentation
15.2.2 Drying
15.3 Cocoa Bean Composition and Quality Aspects
15.4 Chocolate Processing
15.4.1 Cleaning and Sorting
15.4.2 Winnowing
15.4.3 Alkalization (Dutching)
15.4.4 Roasting
15.4.5 Nib Grinding
15.4.6 Cocoa Butter and Cocoa Powder Production
15.4.7 Milk Processing for Chocolate
15.4.8 Mixing and Refining of Chocolate Mass
15.4.9 Conching
15.5 Tempering
15.5.1 Tempering Methods
15.5.2 Tempermeters
15.6 Forming
15.6.1 Depositing/Molding
15.6.2 Enrobing
15.6.3 Cold Forming Shell Technology
15.6.4 Extrusion Forming
15.6.5 Aeration
15.6.6 Panning
15.7 Cooling Tunnels
15.8 Chocolate Characteristics
15.8.1 Flavor
15.8.2 Polyphenols and Flavanols in Cocoa and Chocolate
15.8.3 Chocolate Rheology
15.8.4 Melting Profile
15.8.5 Crystallization, Polymorphism and Tempering
15.9 Chocolate Stability and Shelf Life
15.9.1 Sugar Bloom
15.9.2 Bloom on Untempered Chocolate
15.9.3 Bloom on Undertempered Chocolate
15.9.4 Storage Bloom on Tempered Chocolate
15.9.5 Lipid Migration and Fat Bloom
15.9.6 Off Flavors
15.9.7 Oxidative Deterioration
15.10 Rework of Chocolate and Chocolate Confections
15.10.1 Reworking Chocolate
15.10.2 Reworking Chocolate Confections
16 Compound Coatings
16.1 Introduction
16.2 Formulations and Ingredients
16.2.1 Ingredients
16.2.2 Coating Formulations
16.3 Manufacturing
16.4 Applications
16.5 Compound Coating Characteristics
16.5.1 Melting Profile and Fat Modification
16.5.2 Phase Behavior
16.5.3 Viscosity and Flow Properties
16.6 Shelf Life
16.6.1 Sugar Bloom
16.6.2 Storage Bloom
16.6.3 Moisture Uptake
16.6.4 Rancidity
16.6.5 Off-Flavors
17 Chocolate Panning
17.1 Panning Operations
17.1.1 Centers
17.1.2 Chocolates and Coatings
17.1.3 Pre-coating
17.1.4 Chocolate Coating Application
17.2 Pan Types
17.3 Finishing
17.3.1 Polishing Glaze Coat
17.3.2 Glaze Coat
17.3.3 Hard Sugar Shell
17.3.4 Powdered Finishes
17.4 Storage and Handling
17.5 Trouble Shooting
17.5.1 Incomplete Coverage
17.5.2 Poor Coverage
17.5.3 Bumpy/Rough Surface
17.5.4 Chocolate Not Sticking/Peeling
17.5.5 Doubles
17.5.6 Crushed Centers
17.5.7 Bloomed PiecesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331 Confectionery science and technology [texte imprimé] / Richard W. Hartel ; Joachim H. von Elbe ; Randy Hofberger . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (XXI - 536 p.) : ill. en noir et en coul., couv. ill. en coul. ; 26 cm.
ISBN : 978-3-319-61740-4
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
AGAR ; PECTINE ; REGLISSE ; CARAMEL ; MONO DISACCHARIDE ; CARRAGHENATE ; ALGINATE ; SOLUBILITE ; VISCOSITE ; SIROP DE GLUCOSE ; SUCRE INVERTI ; PRODUIT DE CONFISERIE ; GOMME NATURELLE
Liste Plan de classement
18.4 (CONFISERIE-CHOCOLATERIE) [Classement Massy]
RAMEAU
Aliments -- Activité de l'eau ; Aliments -- Couleur ; Aliments -- Saveur et odeur ; Aliments -- Teneur en eau ; Amidon de pomme de terre ; Antioxydants ; Cacao ; Chocolat ; Confiserie ; Corps gras ; Corps gras comestibles ; Cristallisation ; Eau ; Édulcorants ; Emulsifiants ; Fruits ; Gelées (confiserie) ; Noisettes ; Oses ; Polysaccharides ; Protéines ; Sucre ; Glucose ; Miel ; Colorants dans les aliments ; Aromatisants ; Fruits déshydratésRésumé : This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.Type de document : Livre Table des matières : Part I Ingredient Chemistry and Functionality
1 Chemistry of Bulk Sweeteners
1.1 Monosaccharides
1.1.1 Glucose/Dextrose
1.1.2 Fructose
1.1.3 Galactose
1.2 Disaccharides
1.2.1 Sucrose
1.2.2 Maltose
1.2.3 Lactose
1.3 Invert Sugar
1.3.1 Acid Hydrolysis
1.3.2 Enzyme Hydrolysis
1.4 Sugar Reactions
1.4.1 Hydrogen Bonding
1.4.2 Reducing Sugars and Mutarotation
1.4.3 Browning Reactions
1.5 Glucose (Corn) Syrup
1.5.1 Glucose Syrup Specifications
1.5.2 Production of Glucose Syrups
1.5.3 Composition
1.5.4 Properties
1.6 Polysaccharides
1.6.1 Maltodextrin
1.6.2 Polydextrose
1.6.3 Inulin
1.7 Other Natural Sweeteners
1.7.1 Honey
1.7.2 Maple Syrup
1.7.3 Molasses
1.7.4 Malt Extract
1.8 Alternative Sweeteners
1.8.1 Sugar Alcohols
1.8.2 Monosaccharide Alcohols
1.8.3 Disaccharide Alcohols
1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups
1.9 High Intensity Sweeteners
1.9.1 Sucralose
1.9.2 Aspartame
1.9.3 Acesulfame-Potassium
1.9.4 Alitame
1.9.5 Thaumatin or Talin
1.9.6 Neotame
1.9.7 Stevia
1.9.8 Luo Han Guo (Monk Fruit) Concentrates
2 Physico-chemical Properties of Sweeteners in Confections
2.1 Sweetness
2.2 Viscosity
2.3 Heat of Solution
2.4 Specific Optical Rotation
2.5 Refractive Index
2.6 Density/Specific Gravity
2.7 Boiling Point Elevation
2.8 Solubility
2.8.1 Solubility of Sugars
2.8.2 Solubility of Polyols
2.8.3 Solubility in Mixed Confectionery Syrups
2.9 Glass Transition Temperature
2.10 Crystallization Propensity
2.10.1 Generating Supersaturation
2.10.2 Crystallization
2.10.3 Seeding
2.11 State of Sugars in Confections
2.11.1 Crystal or Glass
2.11.2 Cotton Candy
3 Water
3.1 Properties of Water Important in Confections
3.1.1 Water Hardness: Dissolved Minerals
3.1.2 Metals
3.1.3 pH
3.1.4 Microbial Content
3.2 Water Content in Confections
3.2.1 Cook Temperature and Water Content
3.2.2 Measuring Water Content
3.3 Water Activity and Equilibrium Relative Humidity (ERH)
3.3.1 Measurement of Water Activity
3.3.2 Prediction of Water Activity
3.3.3 Water Activity and Microbial Stability
3.4 Moisture Absorption or Desorption Profiles
3.4.1 Measuring Absorption or Desorption Curves
3.4.2 Temperature Effects
3.5 Moisture Migration and Shelf Life
3.5.1 Moisture Migration
3.5.2 Shelf Life
4 Fats, Oils and Emulsifiers
4.1 Introduction
4.2 Chemistry of Fats and Oils
4.2.1 Chemical Structures
4.2.2 Chemical Properties
4.2.3 Lipid Oxidation
4.3 Physical Properties
4.3.1 Polymorphism
4.3.2 Phase Behavior
4.4 Crystallization of Fats
4.4.1 Nucleation
4.4.2 Growth
4.4.3 Polymorphic Transition
4.5 Modification Technologies
4.5.1 Hydrogenation
4.5.2 Fractionation
4.5.3 Interesterification
4.6 Emulsifiers
4.6.1 Use of Emulsifiers in Confections
4.6.2 Emulsifier Types and Characterization
5 Starches, Proteins, Pectin and Gums
5.1 Starch
5.1.1 Description, Size and Chape
5.1.2 Separation of Starches
5.1.3 Property of Starches
5.1.4 Modified Starches
5.2 Proteins
5.2.1 Protein Chemistry
5.2.2 Functional Properties
5.2.3 Proteins Used in Confections
5.3 Pectin
5.3.1 Pectin Chemistry
5.3.2 Testing Pectins
5.4 Gums
5.4.1 Agar: Agar
5.4.2 Alginates
5.4.3 Carrageenan (Irish Moss)
5.4.4 Gum Arabic
5.4.5 Gum Tragacanth
5.4.6 Guar Gum
6 Other Ingredients
6.1 Colors
6.1.1 Regulatory Aspects
6.1.2 Properties of Certified Dyes
6.1.3 Colors Exempt from Certification
6.2 Flavor and Flavoring Materials
6.2.1 Sources of Flavors
6.2.2 Flavor Balance
6.2.3 Flavor Sensation
6.2.4 Flavoring Materials
6.2.5 Storage of Flavoring Materials
6.3 Acids in Candies
6.3.1 Acids Used as Acidulants
6.3.2 Sourness
6.3.3 Buffer Salts
6.4 Antioxidants
6.4.1 Mechanism of Oxidative Rancidity
6.4.2 Action of Antioxidants
6.5 Glazes and Waxes
6.5.1 Glazes or Lacquers
6.5.2 Waxes
6.6 Fruit and Fruit Products
6.6.1 Composition of Fruits
6.6.2 Jams, Preserves and Purèes
6.6.3 Candied and Preserved Fruits
6.6.4 Dried Fruits
6.7 Nuts
6.7.1 Composition
6.7.2 Varieties of Nuts
6.7.3 Summary
Part II Sugar-Based Confections
7 Compressed Tablets and Lozenges
7.1 Introduction
7.2 Formulations and Ingredients
7.2.1 Base
7.2.2 Binder
7.2.3 Lubricant
7.2.4 Disintegrant
7.2.5 Acids
7.2.6 Flavors
7.2.7 Colors
7.2.8 Actives
7.3 Processing
7.3.1 Lozenges/Wafers
7.3.2 Tablets
7.4 Product Characteristics
7.4.1 Microstructure
7.4.2 Porosity and Density
7.4.3 Mechanical Properties
7.4.4 Stability
7.5 Problems and Trouble Shooting
7.5.1 Pitting
7.5.2 Capping
7.5.3 Scoring
7.5.4 Variations in Size or Shape
8 Hard Candy
8.1 Introduction
8.2 Formulations and Ingredients
8.2.1 Sweeteners
8.2.2 Flavors
8.2.3 Colors
8.2.4 Organic Acids
8.2.5 Fats
8.2.6 Fruit Juice
8.2.7 Dairy Ingredients
8.3 Processing
8.3.1 Typical Process Steps
8.3.2 Other Hard Candy Technologies
8.3.3 Rework
8.4 Product Characteristics
8.4.1 Chemical Changes
8.4.2 Microstructure
8.4.3 Stability/Shelf Life
8.5 Trouble Shooting
8.5.1 Appearance
8.5.2 Eating Quality
9 Fondants and Creams
9.1 Introduction
9.2 Formulations and Ingredients
9.2.1 Crystalline Sweetener
9.2.2 Doctoring Agent/Crystallization Control Additive
9.2.3 Humectants, Texture and Shelf Life Enhancers
9.2.4 Flavors
9.2.5 Colors
9.2.6 Frappé
9.2.7 Fats
9.2.8 Preservatives
9.2.9 Invertase
9.3 Manufacturing
9.3.1 Fondant
9.3.2 Powdered Fondant
9.3.3 Creams
9.4 Product Characteristics
9.4.1 Microstructure and Product Properties
9.4.2 Invertase
9.4.3 Stability and Shelf Life of Fondants and Creams
9.Potential Problems and Trouble Shooting
9.5.1 Hard Fondant or Cream
9.5.2 Soft Fondant/Cream
9.5.3 Sticky Fondant/Cream
9.5.4 Coarse Fondant/Cream
9.5.5 White Surface Discoloration
Appendix A.9.1 Calculation of Crystalline and Liquid Phases of Fondant
10 Caramel, Fudge and Toffee
10.1 Introduction
10.2 Formulations and Ingredients
10.2.1 Sweeteners
10.2.2 Dairy Ingredients
10.2.3 Fats
10.2.4 Emulsifiers
10.2.5 Hydrocolloids
10.2.6 Salts
10.2.7 Added Flavors
10.2.8 Added Colors
10.2.9 Inclusions
10.3 Processing
10.3.1 Mixing and Emulsification
10.3.2 Cooking and Browning
10.3.3 Cooling and Forming
10.4 Product Characteristics
10.4.1 Color and Flavor Generation
10.4.2 Microstructure
10.4.3 Shelf Life
10.5 Troubleshooting
10.5.1 Cold Flow
10.5.2 Stickiness
10.5.3 Hardness
10.5.4 Oil Separation
10.5.5 Sugar Graining
10.5.6 Protein Graining
11 Aerated Confections
11.1 Introduction
11.1.1 Aerated Confections
11.2 Formulations and Ingredients
11.2.1 Air
11.2.2 Sweeteners
11.2.3 Stabilizers
11.2.4 Humectants
11.2.5 Fats
11.2.6 Emulsifiers
11.2.7 Texture Modifiers
11.2.8 Fruit Juice
11.2.9 Organic Acids
11.2.10 Flavors
11.2.11 Colors
11.2.12 Gelation Aids
11.2.13 Active Ingredients
11.2.14 Inclusions
11.3 Processing
11.3.1 Dissolving and Cooking
11.3.2 Stabilizer Addition
11.3.3 Cooling
11.3.4 Aeration
11.3.5 Final Ingredient Addition
11.3.6 Cooling and Forming
11.4 Product Characteristics
11.4.1 Microstructure
11.4.2 Physical Properties
11.4.3 Shelf Life
11.5 Troubleshooting
11.5.1 Improper Density
11.5.2 Product Too Hard or Rubbery
11.5.3Product Too Sticky
11.5.4 Graining During Storage
11.5.5 Mold Growth
11.5.6 Weeping
11.5.7 Shrinkage
11.5.8 Problems in Starch Deposited Marshmallows
11.5.9 Cold Flow
12 Jellies, Gummies and Licorices
12.1 Introduction
12.2 Formulations and Ingredients
12.2.1 Sweeteners
12.2.2 Stabilizers or Hydrocolloids
12.2.3 Organic Acids
12.2.4 Flavors
12.2.5 Colors
12.2.6 Others
12.3 Processing
12.3.1 Gummies and Jellies
12.3.2 Licorice
12.4 Product Characteristics
12.4.1 Microstructure
12.4.2 Flavor Release
12.4.3 Shelf Life
12.5 Troubleshooting
12.5.1 Gummies and Jellies
12.5.2 Flour-Based Candy (Licorice and Fruit Twists)
12.5.3 Problems with the Starch Mogul
13 Sugar and Sugar-Free Panned Confections
13.1 Introduction
13.2 Formulations and Ingredients
13.2.1 Centers
13.2.2 Pre-coat Material
13.2.3 Sugar Shell
13.2.4 Colors
13.2.5 Flavors
13.2.6 Acids
13.2.7 Polish and Glaze
13.3 Processing
13.3.1 Sugar Shell Application
13.3.2 Polishing and Glazing
13.3.3 Special Decorations
13.3.4 Multicomponent Layering
13.4 Product Characteristics
13.4.1 Microstructure of Panned Sugar Shells
13.4.2 Moisture Migration
13.4.3 Shelf Life
13.5 Troubleshooting
13.5.1 Soft-Panned Candies
13.5.2 Hard-Panned Candies
13.5.3 Polishing and Glazing
14 Chewing and Bubble Gum
14.1 Introduction
14.2 Formulations and Ingredients
14.2.1 Gum Base
14.2.2 Sweeteners
14.2.3 Acid
14.2.4 Humectants/Softeners
14.2.5 Flavors
14.2.6 Colors
14.2.7 High-Intensity Sweeteners
14.2.8 Active Ingredients
14.3 Gum Manufacture
14.3.1 Mixing
14.3.2 Forming
14.4 Product Characteristics
14.4.1 Gum Microstructure and Physical Properties
14.4.2 Flavor Release
14.4.3 Shelf Life
14.5 Troubleshooting
14.5.1 Imperfect Shape
14.5.2 Gritty Texture
14.5.3 Gum Too Hard or Too Soft
14.5.4 Cud Too Small or Large
14.5.5 Poor Bubble Blowing Capability
14.5.6 Poor Flavor Release/Retention
14.5.7 Loses Color/Fades
14.5.8 Sweating Gum
14.5.9 Sticky Gum
Part III Chocolate and Compound Coatings
15 Chocolate
15.1 Introduction
15.2 Cocoa Bean Production
15.2.1 Fermentation
15.2.2 Drying
15.3 Cocoa Bean Composition and Quality Aspects
15.4 Chocolate Processing
15.4.1 Cleaning and Sorting
15.4.2 Winnowing
15.4.3 Alkalization (Dutching)
15.4.4 Roasting
15.4.5 Nib Grinding
15.4.6 Cocoa Butter and Cocoa Powder Production
15.4.7 Milk Processing for Chocolate
15.4.8 Mixing and Refining of Chocolate Mass
15.4.9 Conching
15.5 Tempering
15.5.1 Tempering Methods
15.5.2 Tempermeters
15.6 Forming
15.6.1 Depositing/Molding
15.6.2 Enrobing
15.6.3 Cold Forming Shell Technology
15.6.4 Extrusion Forming
15.6.5 Aeration
15.6.6 Panning
15.7 Cooling Tunnels
15.8 Chocolate Characteristics
15.8.1 Flavor
15.8.2 Polyphenols and Flavanols in Cocoa and Chocolate
15.8.3 Chocolate Rheology
15.8.4 Melting Profile
15.8.5 Crystallization, Polymorphism and Tempering
15.9 Chocolate Stability and Shelf Life
15.9.1 Sugar Bloom
15.9.2 Bloom on Untempered Chocolate
15.9.3 Bloom on Undertempered Chocolate
15.9.4 Storage Bloom on Tempered Chocolate
15.9.5 Lipid Migration and Fat Bloom
15.9.6 Off Flavors
15.9.7 Oxidative Deterioration
15.10 Rework of Chocolate and Chocolate Confections
15.10.1 Reworking Chocolate
15.10.2 Reworking Chocolate Confections
16 Compound Coatings
16.1 Introduction
16.2 Formulations and Ingredients
16.2.1 Ingredients
16.2.2 Coating Formulations
16.3 Manufacturing
16.4 Applications
16.5 Compound Coating Characteristics
16.5.1 Melting Profile and Fat Modification
16.5.2 Phase Behavior
16.5.3 Viscosity and Flow Properties
16.6 Shelf Life
16.6.1 Sugar Bloom
16.6.2 Storage Bloom
16.6.3 Moisture Uptake
16.6.4 Rancidity
16.6.5 Off-Flavors
17 Chocolate Panning
17.1 Panning Operations
17.1.1 Centers
17.1.2 Chocolates and Coatings
17.1.3 Pre-coating
17.1.4 Chocolate Coating Application
17.2 Pan Types
17.3 Finishing
17.3.1 Polishing Glaze Coat
17.3.2 Glaze Coat
17.3.3 Hard Sugar Shell
17.3.4 Powdered Finishes
17.4 Storage and Handling
17.5 Trouble Shooting
17.5.1 Incomplete Coverage
17.5.2 Poor Coverage
17.5.3 Bumpy/Rough Surface
17.5.4 Chocolate Not Sticking/Peeling
17.5.5 Doubles
17.5.6 Crushed Centers
17.5.7 Bloomed PiecesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES HAR 18.4 Papier 33004001025298 Empruntable Food lipids : chemistry, nutrition, and biotechnology (2017)
Titre : Food lipids : chemistry, nutrition, and biotechnology Type de document : texte imprimé Auteurs : Casimir C. Akoh, Editeur scientifique Mention d'édition : 4th ed. Editeur : Boca Raton : CRC Press Année de publication : 2017 Importance : 1 vol. (XVII- 1029 p.) Présentation : ill., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-1-4987-4485-0 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
ANTIOXYGENE ; EMULSIFIANT ; STEROL ; LIPASE ; ENCAPSULATION ; CARDIOPATHIE ; FRITURE ; EMULSION ; RANCIDITE ; TECHNIQUE ANALYTIQUE
Liste Plan de classement
18.9 (CORPS GRAS) [Classement Massy]
RAMEAU
Acides gras ; Acides gras insaturés ; Aliments -- Altération ; Antioxydants ; Cancer ; Cerveau ; Coeur -- Maladies ; Corps gras ; Corps gras -- Industrie et commerce ; Corps gras comestibles ; Cristallisation ; Digestion ; Emulsifiants ; Émulsions ; Enzymes ; Enzymes -- Applications industrielles ; Extraction (chimie) ; Linoléique, Acide ; Lipides ; Lipides -- Métabolisme ; Nutrition ; Obésité ; Oxydation ; Phospholipides ; Produit alimentaire ; Santé ; StérolsRésumé : Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.
New chapters :
Analysis of Fatty Acid Positional Distribution in Triacylglycerol
Physical Characterization of Fats and Oils
Processing and Modification Technologies for Edible Oils and Fats
Crystallization Behavior of Fats: Effect of Processing Conditions
Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
Microbial Lipid Production
Food Applications of Lipids
Encapsulation Technologies for Lipids
Rethinking Lipid Oxidation
Digestion, Absorption and Metabolism of Lipids
Omega-3 Polyunsaturated Fatty Acids and Health
Brain Lipids in Health and Disease
Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition
Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology
Production of Edible Oils Through Metabolic Engineering
Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids
The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.Type de document : Livre Table des matières : Section I Chemistry and Properties
Chapter 1 Nomenclature and Classification of Lipids
Sean Francis O’Keefe and Paul J. Sarnoski
Chapter 2 Chemistry and Properties of Lipids and Phospholipids
Bianca Perez, Jingbo Li and Zheng Guo
Chapter 3 Lipid-Based Emulsions and Emulsifiers
David Julian McClements
Chapter 4 Chemistry of Waxes and Sterols
Edward J. Parish and Wendell S. Grainger
Chapter 5 Extraction and Analysis of Lipids
F. Shahidi, P. Ambigaipalan, and P.K.J.P.D. Wanasundara
Chapter 6 Analysis of Fatty Acid Positional Distribution in Triacylglycerol
Yomi Watanabe and Kazuaki Yoshinaga
Chapter 7 Methods for Trans Fatty Acid Analysis
Magdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald, Hormoz Azizian, and John K.G. Kramer
Chapter 8 Physical Characterization of Fats and Oils
Fernanda Peyronel and Alejandro G. Marangoni
Chapter 9 Frying Oil Chemistry
N.A. Michael Eskin, Felix Aladedunye, and Usha Thiyam- Hollander
Section II Processing and Food Applications
Chapter 10 Processing and Modification Technologies for Edible Oils and Fats
Selma Türkay, Nese Şahin-Yeşilçubuk
Chapter 11 Crystallization Behavior of Fats: Effect of Processing Conditions
Silvana Martini and Ashwini Wagh
Chapter 12 Chemical Interesterification of Food Lipids: Theory and Practice
Derick Rousseau, Saeed M. Ghazani, and Alejandro G. Marangoni
Chapter 13 Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
Toshihiro Nagao and Yuji Shimada
Chapter 14 Microbial Lipid Production
A. Saygün, Nese Şahin-Yeşilçubuk, Suk-Hoo Yoon, Yong-R Kim, and N. Aran
Chapter 15 Food Applications of Lipids
N. A. Michael Eskin and Gary R. List
Chapter 16 Encapsulation Technologies for Lipids
Nese Şahin-Yeşilçubuk and Casimir C. Akoh
Section III Oxidation and Antioxydants
Chapter 17 Rethinking Lipid Oxidation
Karen M. Schaich
Chapter 18 Polyunsaturated Lipid Oxidation in Aqueous System
Kazuo Miyashita
Chapter 19 Methods for Measuring Oxidative Rancidity in Fats and Oils
Fereidoon Shahidi, Jiankang Wang, and Udaya N. Wanasundara
Chapter 20 Antioxidants and Their Mechanisms of Action
Ryan J. Elias and Eric A. Decker
Chapter 21 Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation
Eunok Choe
Section IV Nutrition
Chapter 22 Digestion, Absorption and Metabolism of Lipids
Charlotte Lauridsen
Chapter 23 Omega-3 Polyunsaturated Fatty Acids and Health
Michelle Briggs, Kate J. Bowen, and Penny M. Kris-Etherton
Chapter 24 Dietary Fats, Eicosanoids, Immunity and Inflammation
Philip C. Calder
Chapter 25 Dietary Fats and Coronary Heart Disease
Ronald P. Mensink and Jogchum Plat
Chapter 26 Conjugated Linoleic Acid
Sun Jin Hur and Yeonhwa Park
Chapter 27 Dietary Fats and Obesity
Dorothy B. Hausman and Barbara Mullen Grossman
Chapter 28 Influence of Dietary Fat on the Development of Cancer
Howard Perry Glauert
Chapter 29 Brain Lipids in Health and Disease
Jessica H. Hall and John L. Harwood
Chapter 30 Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition
Milan Certik, Tatiana Klempová, Dušan Jalč, Zora Váradyová, and Slavomír Marcinčák
Section V Biotechnology and Biochemistry
Chapter 31 Lipid Biotechnology and Biochemistry
Sampson Anankanbil, Fan Suo, Peter R. Jensen, and Zheng Guo
Chapter 32 Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology
RanYe
Chapter 33 Microbial Lipases
Oi-Ming Lai, Eng-Tong Phauh, Yee-Ying Lee, Casimir C. Akoh and John D. Weete
Chapter 34 Enzymatic Interesterification
Wendy M. Willis, Saeed M. Ghazani and Alejandro G. Marangoni
Chapter 35 Structured Lipids
Casimir C. Akoh and Byung Hee Kim
Chapter 36 Production of Edible Oils through Metabolic Engineering
Randall J. Weselake, Helen Woodfield, Catherine J. Field, and John L.Harwood
Chapter 37 Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids
Milan Certik, Tatiana Klempová, Daniel Mihálik, Katarína Ondreičková, Marcela Gubišová, and Ján KraicPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192687 Food lipids : chemistry, nutrition, and biotechnology [texte imprimé] / Casimir C. Akoh, Editeur scientifique . - 4th ed. . - Boca Raton : CRC Press, 2017 . - 1 vol. (XVII- 1029 p.) : ill., couv. ill. en coul. ; 26 cm.
ISBN : 978-1-4987-4485-0
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
ANTIOXYGENE ; EMULSIFIANT ; STEROL ; LIPASE ; ENCAPSULATION ; CARDIOPATHIE ; FRITURE ; EMULSION ; RANCIDITE ; TECHNIQUE ANALYTIQUE
Liste Plan de classement
18.9 (CORPS GRAS) [Classement Massy]
RAMEAU
Acides gras ; Acides gras insaturés ; Aliments -- Altération ; Antioxydants ; Cancer ; Cerveau ; Coeur -- Maladies ; Corps gras ; Corps gras -- Industrie et commerce ; Corps gras comestibles ; Cristallisation ; Digestion ; Emulsifiants ; Émulsions ; Enzymes ; Enzymes -- Applications industrielles ; Extraction (chimie) ; Linoléique, Acide ; Lipides ; Lipides -- Métabolisme ; Nutrition ; Obésité ; Oxydation ; Phospholipides ; Produit alimentaire ; Santé ; StérolsRésumé : Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.
New chapters :
Analysis of Fatty Acid Positional Distribution in Triacylglycerol
Physical Characterization of Fats and Oils
Processing and Modification Technologies for Edible Oils and Fats
Crystallization Behavior of Fats: Effect of Processing Conditions
Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
Microbial Lipid Production
Food Applications of Lipids
Encapsulation Technologies for Lipids
Rethinking Lipid Oxidation
Digestion, Absorption and Metabolism of Lipids
Omega-3 Polyunsaturated Fatty Acids and Health
Brain Lipids in Health and Disease
Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition
Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology
Production of Edible Oils Through Metabolic Engineering
Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids
The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.Type de document : Livre Table des matières : Section I Chemistry and Properties
Chapter 1 Nomenclature and Classification of Lipids
Sean Francis O’Keefe and Paul J. Sarnoski
Chapter 2 Chemistry and Properties of Lipids and Phospholipids
Bianca Perez, Jingbo Li and Zheng Guo
Chapter 3 Lipid-Based Emulsions and Emulsifiers
David Julian McClements
Chapter 4 Chemistry of Waxes and Sterols
Edward J. Parish and Wendell S. Grainger
Chapter 5 Extraction and Analysis of Lipids
F. Shahidi, P. Ambigaipalan, and P.K.J.P.D. Wanasundara
Chapter 6 Analysis of Fatty Acid Positional Distribution in Triacylglycerol
Yomi Watanabe and Kazuaki Yoshinaga
Chapter 7 Methods for Trans Fatty Acid Analysis
Magdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald, Hormoz Azizian, and John K.G. Kramer
Chapter 8 Physical Characterization of Fats and Oils
Fernanda Peyronel and Alejandro G. Marangoni
Chapter 9 Frying Oil Chemistry
N.A. Michael Eskin, Felix Aladedunye, and Usha Thiyam- Hollander
Section II Processing and Food Applications
Chapter 10 Processing and Modification Technologies for Edible Oils and Fats
Selma Türkay, Nese Şahin-Yeşilçubuk
Chapter 11 Crystallization Behavior of Fats: Effect of Processing Conditions
Silvana Martini and Ashwini Wagh
Chapter 12 Chemical Interesterification of Food Lipids: Theory and Practice
Derick Rousseau, Saeed M. Ghazani, and Alejandro G. Marangoni
Chapter 13 Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
Toshihiro Nagao and Yuji Shimada
Chapter 14 Microbial Lipid Production
A. Saygün, Nese Şahin-Yeşilçubuk, Suk-Hoo Yoon, Yong-R Kim, and N. Aran
Chapter 15 Food Applications of Lipids
N. A. Michael Eskin and Gary R. List
Chapter 16 Encapsulation Technologies for Lipids
Nese Şahin-Yeşilçubuk and Casimir C. Akoh
Section III Oxidation and Antioxydants
Chapter 17 Rethinking Lipid Oxidation
Karen M. Schaich
Chapter 18 Polyunsaturated Lipid Oxidation in Aqueous System
Kazuo Miyashita
Chapter 19 Methods for Measuring Oxidative Rancidity in Fats and Oils
Fereidoon Shahidi, Jiankang Wang, and Udaya N. Wanasundara
Chapter 20 Antioxidants and Their Mechanisms of Action
Ryan J. Elias and Eric A. Decker
Chapter 21 Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation
Eunok Choe
Section IV Nutrition
Chapter 22 Digestion, Absorption and Metabolism of Lipids
Charlotte Lauridsen
Chapter 23 Omega-3 Polyunsaturated Fatty Acids and Health
Michelle Briggs, Kate J. Bowen, and Penny M. Kris-Etherton
Chapter 24 Dietary Fats, Eicosanoids, Immunity and Inflammation
Philip C. Calder
Chapter 25 Dietary Fats and Coronary Heart Disease
Ronald P. Mensink and Jogchum Plat
Chapter 26 Conjugated Linoleic Acid
Sun Jin Hur and Yeonhwa Park
Chapter 27 Dietary Fats and Obesity
Dorothy B. Hausman and Barbara Mullen Grossman
Chapter 28 Influence of Dietary Fat on the Development of Cancer
Howard Perry Glauert
Chapter 29 Brain Lipids in Health and Disease
Jessica H. Hall and John L. Harwood
Chapter 30 Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition
Milan Certik, Tatiana Klempová, Dušan Jalč, Zora Váradyová, and Slavomír Marcinčák
Section V Biotechnology and Biochemistry
Chapter 31 Lipid Biotechnology and Biochemistry
Sampson Anankanbil, Fan Suo, Peter R. Jensen, and Zheng Guo
Chapter 32 Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology
RanYe
Chapter 33 Microbial Lipases
Oi-Ming Lai, Eng-Tong Phauh, Yee-Ying Lee, Casimir C. Akoh and John D. Weete
Chapter 34 Enzymatic Interesterification
Wendy M. Willis, Saeed M. Ghazani and Alejandro G. Marangoni
Chapter 35 Structured Lipids
Casimir C. Akoh and Byung Hee Kim
Chapter 36 Production of Edible Oils through Metabolic Engineering
Randall J. Weselake, Helen Woodfield, Catherine J. Field, and John L.Harwood
Chapter 37 Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids
Milan Certik, Tatiana Klempová, Daniel Mihálik, Katarína Ondreičková, Marcela Gubišová, and Ján KraicPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192687 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES AKO 18.9 Papier 33004000619505 Empruntable
Titre : Food process engineering and technology Type de document : texte imprimé Auteurs : Zeki Berk Mention d'édition : 3rd ed. Editeur : London : Academic Press Année de publication : 2018 Importance : 1 vol. (XXXI-710 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-0-12-812018-7 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; REACTION CHIMIQUE ; MEMBRANE ; POMPE ; NETTOYAGE ; MELANGE ; CENTRIFUGATION ; MICROFILTRATION ; OSMOSE INVERSE ; ULTRAFILTRATION ; ELECTRODIALYSE ; EXTRACTION PAR FLUIDE SUPERCRITIQUE ; ABSORPTION ; ADSORPTION ; FRITURE ; SECHOIR ; TORREFACTION ; TENSION SUPERFICIELLE ; PROPRIETE OPTIQUE ; PROPRIETE RHEOLOGIQUE ; VISCOSITE ; CONTROLE DE FABRICATION ; TECHNOLOGIE ALIMENTAIRE ; GENIE ALIMENTAIRE ; TRANSFERT DE CHALEUR ; ECHANGEUR DE CHALEUR ; SYSTEME DE COMMANDE ; DISTILLATION ; CRISTALLISATION ; EXTRUSION ; CONTAMINATION ; TRAITEMENT ASEPTIQUE ; EVAPORATION ; SECHAGE ; AGENT DE CONSERVATION
RAMEAU
Aliments -- Activité de l'eau ; Conditionnement ; Atmosphères contrôlées ; Produits de cinquième gamme ; Désinfection ; Contamination ; Cristallisation ; Distillation -- Méthodes ; Filtration ; Hautes pressions ; Aliments -- Irradiation ; Extraction (chimie) ; Traitement thermique ; Aliments surgelés ; Cuisson-extrusion ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Séchage ; Lyophilisation ; Transfert de masse ; Commande automatique ; Fluides, Mécanique des ; Cinétique enzymatique ; Poudres alimentaires ; Capteurs (technologie) ; Aliments -- Conservation ; Extrusion ; Echangeurs de chaleur ; Microondes ; Cinétique chimique ; Céréales -- Mouture ; Distillation -- Appareils et matériel ; Aliments -- Contamination -- Prévention ; Aliments -- Contamination ; Aliments -- EmballageRésumé : Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Type de document : Livre Table des matières : 1. Physical Properties of Food Materials
1.1. Introduction
1.2. Mass, Volume, and Density
1.3. Mechanical Properties
1.4. Thermal Properties
1.5. Electrical Properties
1.6. Structure
1.7. Water Activity
1.8. Phase Transition Phenomena in Foods
1.9. Optical Properties
1.10. Surface Properties
1.11. Acoustic Properties
2. Fluid Flow
2.1. Introduction
2.2. Elements of Fluid Mechanics
2.3. Flow Properties of Fluids
2.4. Transportation of Fluids
2.5. Flow of Particulate Solids (Powder Flow)
3. Heat and Mass Transfer, Basic Principles
3.1. Introduction
3.2. Basic Relations in Transport Phenomena
3.3. Conductive Heat and Mass Transfer
3.4. Convective Heat and Mass Transfer
3.5. Unsteady-State Heat and Mass Transfer
3.6. Heat Transfer by Radiation
3.7. Heat Exchangers
3.8. Microwave and Radio Frequency (RF) Heating
3.9. Ohmic Heating
4. Reaction Kinetics
4.1. Introduction
4.2. Basic Concepts
4.3. Kinetics of Biological Processes
4.4. Residence Time and Residence Time Distribution
5. Elements of Process Control
5.1. Introduction
5.2. Basic Concepts
5.3. Basic Control Structures
5.4. The Block Diagram
5.5. Input, Output, and Process Dynamics
5.6. Control Modes (Control Algorithms)
5.7. Physical Elements of the Control System
6. Size Reduction
6.1. Introduction
6.2. Particle Size and Particle Size Distribution
6.3. Size Reduction of Solids, Basic Principles
6.4. Size Reduction of Solids—Equipment and Methods
7. Mixing
7.1. Introduction
7.2. Mixing of Fluids (Blending)
7.3. Kneading
7.4. In-Flow Mixing
7.5. Mixing of Particulate Solids
7.6. Homogenization
7.7. Foaming
8. Filtration
8.1. Introduction
8.2. Depth Filtration
8.3. Filtration Equipment
8.4. Expression
9. Centrifugation
9.1. Introduction
9.2. Basic Principles
9.3. Centrifuges
9.4. Cyclones
10. Membrane Processes
10.1. Introduction
10.2. Tangential Filtration
10.3. Mass Transfer Through MF and UF Membranes
10.4. Mass Transfer in Reverse Osmosis
10.5. Membrane Systems
10.6. Membrane Processes in the Food Industry
10.7. Electrodialysis
11. Extraction
11.1. Introduction
11.2. Solid-Liquid Extraction (Leaching)
11.3. Supercritical Fluid Extraction
11.4. Liquid-Liquid Extraction
12. Adsorption and Ion Exchange
12.1. Introduction
12.2. Equilibrium Conditions
12.3. Batch Adsorption
12.4. Adsorption in Columns
12.5. Ion Exchange
13. Distillation
13.1. Introduction
13.2. Vapor–Liquid Equilibrium (VLA)
13.3. Continuous Flash Distillation
13.4. Batch (Differential) Distillation
13.5. Fractional Distillation
13.6. Steam Distillation
13.7. Distillation of Wines and Spirits
13.8. Pervaporation
14. Crystallization and Dissolution
14.1. Introduction
14.2. Kinetics of Crystallization From Solutions
14.3. Polymorphism in Lipid Crystals
14.4. Crystallization in the Food Industry
14.5. Dissolution
15. Extrusion
15.1. Introduction
15.2. The Single-Screw Extruder
15.3. Twin-Screw Extruders
15.4. Effect on Foods
15.5. Food Applications of Extrusion
16. Spoilage and Preservation of Foods
16.1. Mechanisms of Food Spoilage
16.2. Food Preservation Processes
16.3. Combined Processes (The “Hurdle Effect”)
16.4. Packaging
17. Thermal Processing
17.1. Introduction
17.2. The Kinetics of Thermal Inactivation of Microorganisms and Enzymes
17.3. Lethality of Thermal Processes
17.4. Optimization of Thermal Processes With Respect to Quality
17.5. Heat Transfer Considerations in Thermal Processing
18. Thermal Processes, Methods and Equipment
18.1. Introduction
18.2. Thermal Processing in Hermetically Closed Containers
18.3. Thermal Processing in Bulk, Before Packaging
19. Refrigeration, Chilling and Freezing
19.1. Introduction
19.2. Effect of Temperature on Food Spoilage
19.3. Freezing
19.4. Superchilling
20. Refrigeration, Equipment and Methods
20.1. Sources of Refrigeration
20.2. Cold Storage and Refrigerated Transport
20.3. Chillers and Freezers
21. Evaporation
21.1. Introduction
21.2. Material and Energy Balance
21.3. Heat Transfer
21.4. Energy Management
21.5. Condensers
21.6. Evaporators in the Food Industry
21.7. Effect of Evaporation on Food Quality
22. Dehydration
22.1. Introduction
22.2. Thermodynamics of Moist Air (Psychrometry)
22.3. Convective Drying (Air Drying)
22.4. Drying Under Varying External Conditions
22.5. Conductive (boiling) Drying
22.6. Dryers in the Food Processing Industry
22.7. Issues in Food Drying Technology
22.8. Energy Consumption in Drying
22.9. Osmotic Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
23.1. Introduction
23.2. Sublimation of Water
23.3. Heat and Mass Transfer in Freeze Drying
23.4. Freeze Drying, in Practice
23.5. Freeze Concentration
24. Frying, Baking, Roasting
24.1. Introduction
24.2. Frying
24.3. Baking and Roasting
25. Chemical preservation
25.1. Introduction
25.2. Chemical Control of Microbial Spoilage
25.3. Antioxidants
26. Ionizing irradiation and other nonthermal preservation processes
26.1. Preservation by Ionizing Radiations
26.2. High Hydrostatic Pressure (HHP, or HPP) Preservation
26.3. Pulsed Electric Fields (PEF)
26.4. Pulsed Intense Light
26.5. Ultrasonic Treatment
26.6. Application of Cold Plasma
27. Food packaging
27.1. Introduction
27.2. Packaging Materials
27.3. The Atmosphere in the Package
27.4. Environmental Issues
28.Cleaning, disinfection, and sanitation
28.1. Introduction
28.2. Cleaning Kinetics and Mechanisms
28.3. Kinetics of Disinfection
28.4. Cleaning of Raw Materials
28.5. Cleaning of Plants and Equipment
28.6. Cleaning of Packages
28.7. Odor Abatement
29. Element of food plant design
29.1. Introduction
29.2. The Preproject
29.3. Process Design, Development of the Process Flow Diagrams
29.4. Procurement of Equipment and Accessories
29.5. Food Safety Systems (HACCP, GMP), Protection of the Environment and Their Place in Plant DesignPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195334 Food process engineering and technology [texte imprimé] / Zeki Berk . - 3rd ed. . - London : Academic Press, 2018 . - 1 vol. (XXXI-710 p.) : ill., couv. ill. en coul. ; 25 cm.
ISBN : 978-0-12-812018-7
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; REACTION CHIMIQUE ; MEMBRANE ; POMPE ; NETTOYAGE ; MELANGE ; CENTRIFUGATION ; MICROFILTRATION ; OSMOSE INVERSE ; ULTRAFILTRATION ; ELECTRODIALYSE ; EXTRACTION PAR FLUIDE SUPERCRITIQUE ; ABSORPTION ; ADSORPTION ; FRITURE ; SECHOIR ; TORREFACTION ; TENSION SUPERFICIELLE ; PROPRIETE OPTIQUE ; PROPRIETE RHEOLOGIQUE ; VISCOSITE ; CONTROLE DE FABRICATION ; TECHNOLOGIE ALIMENTAIRE ; GENIE ALIMENTAIRE ; TRANSFERT DE CHALEUR ; ECHANGEUR DE CHALEUR ; SYSTEME DE COMMANDE ; DISTILLATION ; CRISTALLISATION ; EXTRUSION ; CONTAMINATION ; TRAITEMENT ASEPTIQUE ; EVAPORATION ; SECHAGE ; AGENT DE CONSERVATION
RAMEAU
Aliments -- Activité de l'eau ; Conditionnement ; Atmosphères contrôlées ; Produits de cinquième gamme ; Désinfection ; Contamination ; Cristallisation ; Distillation -- Méthodes ; Filtration ; Hautes pressions ; Aliments -- Irradiation ; Extraction (chimie) ; Traitement thermique ; Aliments surgelés ; Cuisson-extrusion ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Séchage ; Lyophilisation ; Transfert de masse ; Commande automatique ; Fluides, Mécanique des ; Cinétique enzymatique ; Poudres alimentaires ; Capteurs (technologie) ; Aliments -- Conservation ; Extrusion ; Echangeurs de chaleur ; Microondes ; Cinétique chimique ; Céréales -- Mouture ; Distillation -- Appareils et matériel ; Aliments -- Contamination -- Prévention ; Aliments -- Contamination ; Aliments -- EmballageRésumé : Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Type de document : Livre Table des matières : 1. Physical Properties of Food Materials
1.1. Introduction
1.2. Mass, Volume, and Density
1.3. Mechanical Properties
1.4. Thermal Properties
1.5. Electrical Properties
1.6. Structure
1.7. Water Activity
1.8. Phase Transition Phenomena in Foods
1.9. Optical Properties
1.10. Surface Properties
1.11. Acoustic Properties
2. Fluid Flow
2.1. Introduction
2.2. Elements of Fluid Mechanics
2.3. Flow Properties of Fluids
2.4. Transportation of Fluids
2.5. Flow of Particulate Solids (Powder Flow)
3. Heat and Mass Transfer, Basic Principles
3.1. Introduction
3.2. Basic Relations in Transport Phenomena
3.3. Conductive Heat and Mass Transfer
3.4. Convective Heat and Mass Transfer
3.5. Unsteady-State Heat and Mass Transfer
3.6. Heat Transfer by Radiation
3.7. Heat Exchangers
3.8. Microwave and Radio Frequency (RF) Heating
3.9. Ohmic Heating
4. Reaction Kinetics
4.1. Introduction
4.2. Basic Concepts
4.3. Kinetics of Biological Processes
4.4. Residence Time and Residence Time Distribution
5. Elements of Process Control
5.1. Introduction
5.2. Basic Concepts
5.3. Basic Control Structures
5.4. The Block Diagram
5.5. Input, Output, and Process Dynamics
5.6. Control Modes (Control Algorithms)
5.7. Physical Elements of the Control System
6. Size Reduction
6.1. Introduction
6.2. Particle Size and Particle Size Distribution
6.3. Size Reduction of Solids, Basic Principles
6.4. Size Reduction of Solids—Equipment and Methods
7. Mixing
7.1. Introduction
7.2. Mixing of Fluids (Blending)
7.3. Kneading
7.4. In-Flow Mixing
7.5. Mixing of Particulate Solids
7.6. Homogenization
7.7. Foaming
8. Filtration
8.1. Introduction
8.2. Depth Filtration
8.3. Filtration Equipment
8.4. Expression
9. Centrifugation
9.1. Introduction
9.2. Basic Principles
9.3. Centrifuges
9.4. Cyclones
10. Membrane Processes
10.1. Introduction
10.2. Tangential Filtration
10.3. Mass Transfer Through MF and UF Membranes
10.4. Mass Transfer in Reverse Osmosis
10.5. Membrane Systems
10.6. Membrane Processes in the Food Industry
10.7. Electrodialysis
11. Extraction
11.1. Introduction
11.2. Solid-Liquid Extraction (Leaching)
11.3. Supercritical Fluid Extraction
11.4. Liquid-Liquid Extraction
12. Adsorption and Ion Exchange
12.1. Introduction
12.2. Equilibrium Conditions
12.3. Batch Adsorption
12.4. Adsorption in Columns
12.5. Ion Exchange
13. Distillation
13.1. Introduction
13.2. Vapor–Liquid Equilibrium (VLA)
13.3. Continuous Flash Distillation
13.4. Batch (Differential) Distillation
13.5. Fractional Distillation
13.6. Steam Distillation
13.7. Distillation of Wines and Spirits
13.8. Pervaporation
14. Crystallization and Dissolution
14.1. Introduction
14.2. Kinetics of Crystallization From Solutions
14.3. Polymorphism in Lipid Crystals
14.4. Crystallization in the Food Industry
14.5. Dissolution
15. Extrusion
15.1. Introduction
15.2. The Single-Screw Extruder
15.3. Twin-Screw Extruders
15.4. Effect on Foods
15.5. Food Applications of Extrusion
16. Spoilage and Preservation of Foods
16.1. Mechanisms of Food Spoilage
16.2. Food Preservation Processes
16.3. Combined Processes (The “Hurdle Effect”)
16.4. Packaging
17. Thermal Processing
17.1. Introduction
17.2. The Kinetics of Thermal Inactivation of Microorganisms and Enzymes
17.3. Lethality of Thermal Processes
17.4. Optimization of Thermal Processes With Respect to Quality
17.5. Heat Transfer Considerations in Thermal Processing
18. Thermal Processes, Methods and Equipment
18.1. Introduction
18.2. Thermal Processing in Hermetically Closed Containers
18.3. Thermal Processing in Bulk, Before Packaging
19. Refrigeration, Chilling and Freezing
19.1. Introduction
19.2. Effect of Temperature on Food Spoilage
19.3. Freezing
19.4. Superchilling
20. Refrigeration, Equipment and Methods
20.1. Sources of Refrigeration
20.2. Cold Storage and Refrigerated Transport
20.3. Chillers and Freezers
21. Evaporation
21.1. Introduction
21.2. Material and Energy Balance
21.3. Heat Transfer
21.4. Energy Management
21.5. Condensers
21.6. Evaporators in the Food Industry
21.7. Effect of Evaporation on Food Quality
22. Dehydration
22.1. Introduction
22.2. Thermodynamics of Moist Air (Psychrometry)
22.3. Convective Drying (Air Drying)
22.4. Drying Under Varying External Conditions
22.5. Conductive (boiling) Drying
22.6. Dryers in the Food Processing Industry
22.7. Issues in Food Drying Technology
22.8. Energy Consumption in Drying
22.9. Osmotic Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
23.1. Introduction
23.2. Sublimation of Water
23.3. Heat and Mass Transfer in Freeze Drying
23.4. Freeze Drying, in Practice
23.5. Freeze Concentration
24. Frying, Baking, Roasting
24.1. Introduction
24.2. Frying
24.3. Baking and Roasting
25. Chemical preservation
25.1. Introduction
25.2. Chemical Control of Microbial Spoilage
25.3. Antioxidants
26. Ionizing irradiation and other nonthermal preservation processes
26.1. Preservation by Ionizing Radiations
26.2. High Hydrostatic Pressure (HHP, or HPP) Preservation
26.3. Pulsed Electric Fields (PEF)
26.4. Pulsed Intense Light
26.5. Ultrasonic Treatment
26.6. Application of Cold Plasma
27. Food packaging
27.1. Introduction
27.2. Packaging Materials
27.3. The Atmosphere in the Package
27.4. Environmental Issues
28.Cleaning, disinfection, and sanitation
28.1. Introduction
28.2. Cleaning Kinetics and Mechanisms
28.3. Kinetics of Disinfection
28.4. Cleaning of Raw Materials
28.5. Cleaning of Plants and Equipment
28.6. Cleaning of Packages
28.7. Odor Abatement
29. Element of food plant design
29.1. Introduction
29.2. The Preproject
29.3. Process Design, Development of the Process Flow Diagrams
29.4. Procurement of Equipment and Accessories
29.5. Food Safety Systems (HACCP, GMP), Protection of the Environment and Their Place in Plant DesignPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195334 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque OPERATIONS UNITAIRES BER 16.14 Papier 33004001025322 Sorti jusqu'au 20/04/2021 Ingénierie de la structure des produits alimentaires (2019)
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