[PDF] Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making By Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan Book Free Download


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Download Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making By Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan – 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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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making By Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan – PDF Free DownloadAdvances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making By Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan

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Book Contents

Heat Transfer Operations in Bread Making: Introduction
Steady-State Heat Transfer
Nonsteady-State Heat Transfer
Principles of Mass Transfer by Molecular Diffusion
Thermophysical and Transport Properties of Bread Products during Baking and Freezing
Heat and Mass Transfer during Baking
Effect of Baking in Product Quality and Baking Ovens
Baking Oven Design
Heat and Mass Transfer during Bread Freezing
Freezing Time Calculations
Effect of Freezing Conditions on Bread Quality
Cryoprotective Effect of Ingredients on Bread Quality
Changes in Dough and Bread Structure as a Result of the Freezing Process
Modeling and Simulation of the Freezing Process

About Author

  • Georgina Calderon-Dominguez
  • Gustavo F. Gutierrez-Lopez
  • Keshavan Niranjan

Book Details

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making By Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan – Details

Book Name Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making
Author Name Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan
Language English
ISBN-10 1466504676
ISBN-13 978-1466504677

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