Advances in Heat Transfer Unit Operations
Crc Press Inc (Verlag)
978-1-4665-0467-7 (ISBN)
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.
Calderon-Dominguez, Georgina; Gutierrez-Lopez, Gustavo F.; Niranjan, Keshavan
Series Preface, Series Editor, Preface, Acknowledgments, Editors, Contributors, Chapter 1 Heat Transfer Operations in Bread Making: Introduction, Chapter 2 Steady-State Heat Transfer, Chapter 3 Nonsteady-State Heat Transfer, Chapter 4 Principles of Mass Transfer by Molecular Diffusion, Chapter 5 Thermophysical and Transport Properties of Bread Products during Baking and Freezing, Chapter 6 Heat and Mass Transfer during Baking, Chapter 7 Effect of Baking in Product Quality and Baking Ovens, Chapter 8 Baking Oven Design, Chapter 9 Heat and Mass Transfer during Bread Freezing, Chapter 10 Freezing Time Calculations, Chapter 11 Effect of Freezing Conditions on Bread Quality, Chapter 12 Cryoprotective Effect of Ingredients on Bread Quality, Chapter 13 Changes in Dough and Bread Structure as a Result of the Freezing Process, Chapter 14 Modeling and Simulation of the Freezing Process, Index .
Erscheint lt. Verlag | 6.10.2016 |
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Reihe/Serie | Contemporary Food Engineering |
Zusatzinfo | 36 Tables, black and white; 6 Illustrations, color; 110 Illustrations, black and white |
Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 156 x 234 mm |
Gewicht | 975 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-4665-0467-6 / 1466504676 |
ISBN-13 | 978-1-4665-0467-7 / 9781466504677 |
Zustand | Neuware |
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