Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making: Contemporary Food Engineering
Editat de Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjanen Limba Engleză Hardback – 27 sep 2016
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.
Din seria Contemporary Food Engineering
- 27% Preț: 1085.73 lei
- 23% Preț: 482.72 lei
- 26% Preț: 1466.66 lei
- 26% Preț: 553.90 lei
- 26% Preț: 483.01 lei
- 26% Preț: 1362.19 lei
- 26% Preț: 991.03 lei
- 26% Preț: 1363.66 lei
- 26% Preț: 1343.86 lei
- 26% Preț: 483.01 lei
- 23% Preț: 408.20 lei
- 26% Preț: 521.77 lei
- 47% Preț: 385.34 lei
- 39% Preț: 329.98 lei
- 25% Preț: 558.35 lei
- 26% Preț: 1013.67 lei
- 23% Preț: 473.32 lei
- 26% Preț: 983.97 lei
- 26% Preț: 549.43 lei
- 26% Preț: 1053.49 lei
- 26% Preț: 549.43 lei
- 26% Preț: 1095.52 lei
- 14% Preț: 2131.12 lei
- 26% Preț: 1106.40 lei
- 26% Preț: 1039.71 lei
- 26% Preț: 551.86 lei
- 26% Preț: 1018.94 lei
- 26% Preț: 984.05 lei
- 26% Preț: 549.43 lei
- 25% Preț: 945.55 lei
- 26% Preț: 1294.87 lei
- 25% Preț: 946.88 lei
- 26% Preț: 1839.38 lei
- 26% Preț: 1239.38 lei
- 26% Preț: 1353.93 lei
- 23% Preț: 471.22 lei
- 26% Preț: 982.01 lei
- 26% Preț: 1406.88 lei
- 26% Preț: 1177.75 lei
- 26% Preț: 1232.27 lei
Preț: 1405.68 lei
Preț vechi: 1899.58 lei
-26% Nou
Puncte Express: 2109
Preț estimativ în valută:
269.03€ • 283.81$ • 224.20£
269.03€ • 283.81$ • 224.20£
Comandă specială
Livrare economică 12-26 decembrie
Doresc să fiu notificat când acest titlu va fi disponibil:
Se trimite...
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781466504677
ISBN-10: 1466504676
Pagini: 438
Ilustrații: 174 b/w images
Dimensiuni: 156 x 234 x 28 mm
Greutate: 0.98 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
Locul publicării:Boca Raton, United States
ISBN-10: 1466504676
Pagini: 438
Ilustrații: 174 b/w images
Dimensiuni: 156 x 234 x 28 mm
Greutate: 0.98 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
Locul publicării:Boca Raton, United States
Public țintă
Professional ReferenceNotă biografică
Calderon-Dominguez, Georgina; Gutierrez-Lopez, Gustavo F.; Niranjan, Keshavan
Cuprins
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 .
Descriere
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 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.