Chemical engineering. (6 Vol.) Vol. 2 : Unit operations / J.M. Coulson (1978)

Public ISBD 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 ; ABSORPTION Type 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 ; ABSORPTION Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195545

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Chemistry and technology of honey production / Ettore Baglio (2018)

Public ISBD 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 ; VISCOSITE Résumé : 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 Approaches Permalien 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 ; VISCOSITE Résumé : 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 Approaches Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195311

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Confectionery science and technology / Richard W. Hartel (2018)

Public ISBD 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 déshydratés Résumé : 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 Pieces Permalien 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 déshydratés Résumé : 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 Pieces Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331

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Food lipids : chemistry, nutrition, and biotechnology (2017)

Public ISBD 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 ; Stérols Résumé : 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 Kraic Permalien 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 ; Stérols Résumé : 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 Kraic Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192687

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Food process engineering and technology / Zeki Berk (2018)

Public ISBD 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 -- Emballage Résumé : 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 Design Permalien 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 -- Emballage Résumé : 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 Design Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195334

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