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

Language: English

Published by CRC Press Mär 2016, 2016

1466504676 / 9781466504677

Series: Book 36 of 59 - Contemporary Food Engineering

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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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 (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.

Seller Inventory # 9781466504677

Title
Advances in Heat Transfer Unit Operations : Baking and Freezing in Bread Making
Author
Georgina Calderon-Dominguez
Publisher
CRC Press Mär 2016
Publication year
2016
Condition
Neu
Binding
Buch
Language
English
ISBN 10
1466504676
ISBN 13
9781466504677
Item weight
966 grams
Dimensions
236x159x29 mm
Series
Book 36 of 59: Contemporary Food Engineering

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

Item5 to 7 business days7 to 10 business days
First itemUS$ 35.42US$ 35.42
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