By Georgina Calderon-Dominguez,Gustavo F. Gutierrez-Lopez,Keshavan Niranjan
Advances in warmth move Unit Operations: Baking and Freezing in Bread Making explains the most recent knowing of warmth move phenomena occupied with the baking and freezing of bread and describes the newest complex suggestions used to supply greater caliber bread with an extended shelf existence. warmth move phenomena ensue in the course of key bread-making levels (cold garage, resting, and fermentation) within which temperature and quantity of warmth move has to be conscientiously managed. This ebook combines the engineering and technological features of warmth move operations and discusses how those operations engage with the bread making procedure; the publication additionally discusses how baking and freezing impact the product caliber.
Divided into fourteen chapters, the booklet covers the fundamentals of warmth and mass move, fluid dynamics, and floor phenomena in bread-making business operations, mathematical modelling in porous structures, the estimation of thermo-physical houses concerning bread making, layout of apparatus, and business applications.
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Extra info 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