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

Livre 38 sur 51: Contemporary Food Engineering
 
9781466504677: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making
Couverture rigide
ISBN 10 : 1466504676 ISBN 13 : 9781466504677
Editeur : CRC Press Inc, 2016

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

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

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
CRC Press Inc
Date d'édition
2016
Langue
anglais
ISBN 10 
1466504676
ISBN 13 
9781466504677
Reliure
Relié
Nombre de pages
414
Éditeur
Calderon-Dominguez Georgina, Gutierrez-Lopez Gustavo F., Niranjan Keshavan
Coordonnées du fabricant
non disponible
Personne responsable
non disponible