Advances in Heat Transfer Unit Operations Baking and Freezing in Bread Making (Record no. 701377)

MARC details
000 -LEADER
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
Holdings
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
    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