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 realizing of warmth move phenomena all for the baking and freezing of bread and describes the latest complex suggestions used to supply better caliber bread with an extended shelf lifestyles. warmth move phenomena ensue in the course of key bread-making phases (cold garage, resting, and fermentation) during which temperature and volume of warmth move needs to be conscientiously managed. This publication combines the engineering and technological facets of warmth move operations and discusses how those operations have interaction with the bread making procedure; the e-book additionally discusses how baking and freezing effect the product caliber.
Divided into fourteen chapters, the publication 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 houses relating to bread making, layout of kit, 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