Advances in Heat Transfer Unit Operations Baking and Freezing in Bread Making (Record no. 701377)
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000 -LEADER | |
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fixed length control field | 02132nam a22002777a 4500 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 230316s2017 |||||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9781466504677 |
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
ISSN-L | 9781466504677 |
041 ## - LANGUAGE CODE | |
Language code of text/sound track or separate title | English |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 641.6153 |
Item number | CAL |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Calderón-Domínguez, Georgina |
9 (RLIN) | 674155 |
Relator term | editor |
245 ## - TITLE STATEMENT | |
Title | Advances in Heat Transfer Unit Operations Baking and Freezing in Bread Making |
260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
Place of publication, distribution, etc. | Boca Raton, FL |
Name of publisher, distributor, etc. | CRC Press, |
Date of publication, distribution, etc. | ©2017 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | XXIV, 413 p |
Other physical details | : ill |
490 ## - SERIES STATEMENT | |
Series statement | Contemporary Food Engineering |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc. note | Includes Bibliographical References and Index |
520 ## - SUMMARY, ETC. | |
Summary, etc. | SUMMARY:<br/><br/>Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality.<br/><br/>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. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
9 (RLIN) | 56619 |
Topical term or geographic name entry element | Bread |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
9 (RLIN) | 74522 |
Topical term or geographic name entry element | Baking |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name entry element | Food Effect of Heat on |
9 (RLIN) | 674254 |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Relator term | editor |
Personal name | Gutiérrez-López, Gustavo F. |
9 (RLIN) | 674255 |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Relator term | editor |
Personal name | Niranjan, Keshavan |
9 (RLIN) | 674256 |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Link text | TOC |
Uniform Resource Identifier | <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781466504677.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781466504677.pdf</a> |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Link text | WEB LINK |
Uniform Resource Identifier | <a href="https://www.routledge.com/Advances-in-Heat-Transfer-Unit-Operations-Baking-and-Freezing-in-Bread/Calderon-Dominguez-Gutierrez-Lopez-Niranjan/p/book/9781466504677#">https://www.routledge.com/Advances-in-Heat-Transfer-Unit-Operations-Baking-and-Freezing-in-Bread/Calderon-Dominguez-Gutierrez-Lopez-Niranjan/p/book/9781466504677#</a> |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | Dewey Decimal Classification |
Koha item type | Book |
Withdrawn status | Lost status | Source of classification or shelving scheme | Physical Form | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Stock Type | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Budget Year | Cost, replacement price | Accession Date | Koha item type |
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Dewey Decimal Classification | Text, Hardcover | Reference Section | Reference Section | Department of Food Engineering | 10/03/2023 | 22 | Purchased | 46467.35 | 641.6153 CAL | 98034 | 10/03/2023 | 2022-23 | 54667.47 | 10/03/2023 | Reference Collection | |||||
Dewey Decimal Classification | Text, Hardcover | Seminar Library | Seminar Library | Department of Food Engineering | 11/04/2023 | 10 | Purchased | 41901.17 | 641.6153 CAL | 98070 | 11/04/2023 | 2022-23 | 49295.49 | 11/04/2023 | Reference Collection |