Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making: 40 (Contemporary Food Engineering) - Hardcover

 
9781466504677: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making: 40 (Contemporary Food Engineering)
Hardcover
ISBN 10: 1466504676 ISBN 13: 9781466504677
Verlag: CRC Press, 2016

Inhaltsangabe

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality.

Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.

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Über die Autorin bzw. den Autor

Calderon-Dominguez, Georgina; Gutierrez-Lopez, Gustavo F.; Niranjan, Keshavan

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Verlag
CRC Press
Erscheinungsdatum
2016
Sprache
Englisch
ISBN 10 
1466504676
ISBN 13 
9781466504677
Einband
Tapa dura
Auflage
1
Anzahl der Seiten
414
Herausgeber
Calderon-Dominguez Georgina, Gutierrez-Lopez Gustavo F., Niranjan Keshavan
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar