Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater....

The first edition of this book provided an up-to-date scientific and technical approach to the principles of chocolate manufacture from the growing of cocoa beans to the packaging and marketing of the end product. This revised and updated edition, in addition to traditional chocolate manufacturing processes, covers many new and unconventional techniques. Separate marketing and packaging chapters reflect the importance of these subjects to this industry. New chapters are added on quality control and hygiene, environmental issues and microbiology. Tables of important physical constants, such as...