Advances in heat transfer unit operations: baking and freezing in bread making

by Calderon- Domínguez, Georgina Gutiérrez-López, Gustavo F. Niranjan, K.

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Title Statements

Full title :Advances in heat transfer unit operations : baking and freezing in bread making / Georgina Calderón-Domínguez, Gustavo F. Gutiérrez-López, Keshavan Niranjan, editors.

Summary

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.

Edition Statements

Publication Date:©2017

Publication Statements

Publisher(s):CRC Press
Place of Publication:Boca Raton
Language:eng
Publication Date:©2017

The Physical Object

Description:1 online resource

Edition Identifiers

ISBN:9781466504790, 146650479X
oclc:ocn960210229
LC Classification:TX769
Dewey Decimal:641.6/153

Chapter 1. Heat transfer operations in bread making : introduction / Ma. De la Paz Salgado-Cruz and Georgina Calderón-Domínguez -- Chapter 2. Steady-state heat transfer / Julio C. Fuentes-Gutiérrez and 5 others -- Chapter 3. Nonsteady-state heat transfer / José Caro-Corrales and Kevin Cronin -- Chapter 4. Principles of mass transfer by molecular diffusion / Stefany Cárdenas-Pérez and 4 others -- Chapter 5. Thermophysical and transport properties of bread products during baking and freezing / María Elena Vargas-Ugalde and 4 others -- Chapter 6. Heat and mass transfer during baking / Emmanuel Purlis -- Chapter 7. Effect of baking in product quality and baking ovens / Josué Peñaloza-Espinosa, Georgina Calderón-Domínquez, Jorge Chanona-Pérez, and Reynold R. Farrera-Rebollo -- Chapter 8. Baking oven design / Josué Peñnaloza-Espinosa and 4 others -- Chapter 9. Heat and mass transfer during bread freezing / Nasser Hamdami, Jean-Yves Monteau, Alain Le Bail, and Vanessa Jury -- Chapter 10. Freezing time calculations / Evangelina García-Armenta, María Ximena Quintanilla Carvajal, and Liliana Alamilla-Beltrán -- Chapter 11. Effect of freezing conditions on bread quality / Carmen C. Tadini, P…

Subjects

Aliments -- Effets de la chaleur sur Aliments congelés Baking Basses températures -- Recherche bread Chaleur -- Transmission COOKING -- General Cuisson au four Food -- Effect of heat on Frozen foods heat transmission Low temperature research Pain