Advances in Heat Transfer Unit Operations : Baking and Freezing in Bread Making

Georgina Calderon-Dominguez

ISBN 10: 1466504676 / ISBN 13: 9781466504677

Published by CRC Press Mär 2016, 2016

About this Item

Neuware - 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 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.

Seller Inventory # 9781466504677

Bibliographic Details

• Title: Advances in Heat Transfer Unit Operations : Baking and Freezing in Bread Making
• Publisher: CRC Press Mär 2016
• Publication Date: 2016
• Language: English
• ISBN 10: 1466504676
• ISBN 13: 9781466504677
• Binding: Buch
• Condition: Neu
• Dimensions: 236W x 159H x 29D millimeters 236 millimeters width by 159 millimeters height by 29 millimeters depth
• Weight: 966 grams

About this title

Synopsis

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.

About the Author

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