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 eager about the baking and freezing of bread and describes the latest complicated strategies used to provide larger caliber bread with an extended shelf lifestyles. warmth move phenomena ensue in the course of key bread-making levels (cold garage, resting, and fermentation) during which temperature and quantity of warmth move needs to be conscientiously managed. This e-book combines the engineering and technological facets of warmth move operations and discusses how those operations engage with the bread making procedure; the e-book 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 commercial operations, mathematical modelling in porous platforms, the estimation of thermo-physical houses concerning bread making, layout of apparatus, 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