TY - BOOK
T1 - Advances in heat transfer unit operations
T2 - Baking and freezing in bread making
AU - Calderón-Domínguez, Georgina
AU - Gutiérrez-López, Gustavo F.
AU - Niranjan, Keshavan
N1 - Publisher Copyright:
© 2017 by Taylor & Francis Group, LLC.
PY - 2016/10/3
Y1 - 2016/10/3
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85051024232&partnerID=8YFLogxK
U2 - 10.1201/9781315374543
DO - 10.1201/9781315374543
M3 - Libro
SN - 9781466504790
BT - Advances in heat transfer unit operations
PB - CRC Press
ER -