Richard W. Hartel's Books

Candy Bites

The Science of Sweets

By: Richard W. Hartel,AnnaKate Hartel

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Candy Bites

The Science of Sweets

By: Richard W. Hartel,AnnaKate Hartel

This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called ‘sugar high’ and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy. Written in an engaging, accessible and humorous style that makes you laugh as you learn, Candy Bites doesn’t shy away from the hard facts or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.

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Page Count

262

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461493838

ISBN 13

9781461493839

Confectionery Science and Technology

By: Richard W. Hartel,Joachim H. von Elbe,Randy Hofberger

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Confectionery Science and Technology

By: Richard W. Hartel,Joachim H. von Elbe,Randy Hofberger

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.

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Page Count

542

Publisher

Springer

Published Date

ISBN 10

3319617427

ISBN 13

9783319617428

Ice Cream

By: H Douglas Goff,Richard W Hartel

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Ice Cream

By: H Douglas Goff,Richard W Hartel

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

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Page Count

470

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461460964

ISBN 13

9781461460961

Ice Cream

By: Robert T. Marshall,H. Douglas Goff,Richard W Hartel

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Ice Cream

By: Robert T. Marshall,H. Douglas Goff,Richard W Hartel

Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.

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Page Count

371

Publisher

Springer

Published Date

ISBN 10

1461501636

ISBN 13

9781461501633

Math Concepts for Food Engineering

By: Richard W. Hartel,D.B. Hyslop,T.A. Howell Jr.

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Math Concepts for Food Engineering

By: Richard W. Hartel,D.B. Hyslop,T.A. Howell Jr.

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour

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Page Count

234

Publisher

CRC Press

Published Date

ISBN 10

1420055062

ISBN 13

9781420055061

Food Emulsifiers and Their Applications

By: Richard W Hartel,Gerard L. Hasenhuettl

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Food Emulsifiers and Their Applications

By: Richard W Hartel,Gerard L. Hasenhuettl

Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.

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Page Count

315

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1475726627

ISBN 13

9781475726626

Principles of Food Processing

By: Richard W Hartel,Dennis R. Heldman

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Principles of Food Processing

By: Richard W Hartel,Dennis R. Heldman

The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

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Page Count

301

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461560934

ISBN 13

9781461560937

Food Bites

The Science of the Foods We Eat

By: Richard W Hartel,AnnaKate Hartel

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Food Bites

The Science of the Foods We Eat

By: Richard W Hartel,AnnaKate Hartel

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

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Page Count

163

Publisher

Springer Science & Business Media

Published Date

ISBN 10

0387758453

ISBN 13

9780387758459

Book's by Richard W. Hartel

Candy Bites

Candy Bites

Confectionery Science and Technology

Confectionery Science and Technology

Ice Cream

Ice Cream

Ice Cream

Ice Cream

Math Concepts for Food Engineering

Math Concepts for Food Engineering

Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications

Principles of Food Processing

Principles of Food Processing

Food Bites

Food Bites

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