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Crystallization in Foods
✍️ Hartel, Richard W
$249.99
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📝 Description: Crystallization in Foods
In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
This book is strictly for the scientifically inclined, offering deep dives into crystallization mechanics rather than culinary inspiration. It is dense with equations and industrial focus, making it unsuitable for home cooks or casual bakers seeking recipe ideas. Readers looking for narrative flair or cultural exploration will find this dry and academic. However, for food engineers dealing with texture issues in confectionery or frozen goods, it is an indispensable tool. The lack of accessible prose means it demands patience and technical background. It does not suit those wanting to cook; it suits those who want to manufacture.
