Chocolate Science and Technology

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.

In recent years, nanocomposites have captured and held the attention and imagination of scientists and engineers alike. Based on the simple premise that by using a wide range of building blocks with dimensions in the nanosize region, it is possible to design and create new materials with unprecedented flexibility and improvements in their physical properties. This book contains the essence of this emerging technology, the underlying science and motivation behind the design of these structures and the future, particularly from the perspective of applications. It is intended to be a reference handbook for future scientists and hence carries the basic science and the fundamental engineering principles that lead to the fabrication and property evaluation of nanocomposite materials in different areas of materials science and technology.

A general introduction to surfactants, surface activity, and surfactant applications Important advances in the tools available for studying the activity of surfactants has significantly increased scientific understanding of interfaces at the molecular level. However, there is still much to be learned. In this Third Edition of the successful classic, author and expert Drew Myers combines the latest information available in the field of surfactants with his original, accessible text on the subject. Now fully updated to reflect recent developments in working with surfactants in both model and practical systems, the Third Edition of Surfactant Science and Technology provides a solid introduction to the field of surfactant science. Written especially for beginners and nonspecialists who would like a practical but not necessarily comprehensive knowledge of the field, this clear, cogent text conveys the most fundamental and useful concepts of surfactant action and application. New chapters bring readers up to date on current biological and medical applications of surfactants, as well as applications in food science, cosmetics, and other areas. In addition to new chapters, Surfactant Science and Technology includes illustrative problems at the end of each chapter. These problems explain concepts discussed and stimulate imaginative solutions on the part of the reader. A helpful bibliography of supplementary resources for readers who desire more detail has also been included. Surfactant Science and Technology, Third Edition is an invaluable resource for surface and polymer chemists, chemical and industrial engineers, and a wide range of chemistry students.

This self-contained handbook and ready reference examines aerosol science and technology in depth, providing a detailed insight into this progressive field. As such, it covers fundamental concepts, experimental methods, and a wide variety of applications, ranging from aerosol filtration to biological aerosols, and from the synthesis of carbon nanotubes to aerosol reactors. Written by a host of internationally renowned experts in the field, this is an essential resource for chemists and engineers in the chemical and materials disciplines across multiple industries, as well as ideal supplementary reading in graduate level courses.

This thoughtful and engaging text challenges the widely held notion of science as somehow outside of society, and the idea that technology proceeds automatically down a singular and inevitable path. Through specific case studies involving contemporary debates, this book shows that science and technology are fundamentally part of society and are shaped by it. Draws on concepts from political sociology, organizational analysis, and contemporary social theory. Avoids dense theoretical debate. Includes case studies and concluding chapter summaries for students and scholars.

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

Must-have reference on electronic packaging technology! The electronics industry is shifting towards system packaging technology due to the need for higher chip circuit density without increasing production costs. Electronic packaging, or circuit integration, is seen as a necessary strategy to achieve a performance growth of electronic circuitry in next-generation electronics. With the implementation of novel materials with specific and tunable electrical and magnetic properties, electronic packaging is highly attractive as a solution to achieve denser levels of circuit integration. The first part of the book gives an overview of electronic packaging and provides the reader with the fundamentals of the most important packaging techniques such as wire bonding, tap automatic bonding, flip chip solder joint bonding, microbump bonding, and low temperature direct Cu-to-Cu bonding. Part two consists of concepts of electronic circuit design and its role in low power devices, biomedical devices, and circuit integration. The last part of the book contains topics based on the science of electronic packaging and the reliability of packaging technology.

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

Offers a comprehensive overview of membrane science and technology from a single source Written by a renowned author with more than 40 years’ experience in membrane science and technology, and polymer science Covers all major current applications of membrane technology in two definitive volumes Includes academic analyses, applications and practical problems for each existing membrane technology Includes novel applications such as membrane reactors, hybrid systems and optical resolution as well as membrane fuel cells