000			02132nam a22002777a 4500
008			230316s2017 |||||||| |||| 00| 0 eng d
020			_a9781466504677
022			_l9781466504677
041			_aeng
082			_a641.6153 _bCAL
100			_aCalderón-Domínguez, Georgina _9674155 _eED
245			_aAdvances in Heat Transfer Unit Operations Baking and Freezing in Bread Making
260			_aBoca Raton, FL _bCRC Press, _c©2017
300			_aXXIV, 413 p _b: ill
490			_aContemporary Food Engineering
504			_aYY
520			_aSUMMARY: 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. 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	_956619 _aBread
650		0	_974522 _aBaking
650		0	_aFood Effect of Heat on _9674254
700			_eED _aGutiérrez-López, Gustavo F. _9674255
700			_eED _aNiranjan, Keshavan _9674256
856			_yTOC _uhttps://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781466504677.pdf
856			_yWEB LINK _uhttps://www.routledge.com/Advances-in-Heat-Transfer-Unit-Operations-Baking-and-Freezing-in-Bread/Calderon-Dominguez-Gutierrez-Lopez-Niranjan/p/book/9781466504677#
942			_2ddc _cBOO
999			_c701377 _d701377