By Georgina Calderon-Dominguez,Gustavo F. Gutierrez-Lopez,Keshavan Niranjan
Advances in warmth move Unit Operations: Baking and Freezing in Bread Making explains the newest figuring out of warmth move phenomena serious about the baking and freezing of bread and describes the latest complicated thoughts used to supply larger caliber bread with an extended shelf lifestyles. warmth move phenomena ensue in the course of key bread-making phases (cold garage, resting, and fermentation) within which temperature and quantity of warmth move has to be conscientiously managed. This e-book combines the engineering and technological features of warmth move operations and discusses how those operations engage with the bread making method; the ebook additionally discusses how baking and freezing impact the product caliber.
Divided into fourteen chapters, the ebook covers the fundamentals of warmth and mass move, fluid dynamics, and floor phenomena in bread-making business operations, mathematical modelling in porous platforms, the estimation of thermo-physical homes on the topic of bread making, layout of kit, and business applications.
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Extra resources for Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making (Contemporary Food Engineering)
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making (Contemporary Food Engineering) by Georgina Calderon-Dominguez,Gustavo F. Gutierrez-Lopez,Keshavan Niranjan