Calderon-Dominguez / Gutierrez-Lopez / Niranjan Advances in Heat Transfer Unit Operations

Baking and Freezing in Bread Making
Erscheinungsjahr 2016
ISBN: 978-1-4665-0479-0
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 438 Seiten

Reihe: Contemporary Food Engineering

This book presents a review of the advances in freezing and baking and examples related to bread making industry. Heat transfer processes are important parts of many food industries, as many types of equipment based on this transport phenomenon are involved during the processing of foods. In the bread making processes, heat transfer operations are applied during almost the whole sequence of production but at different degrees, as in mixing where heat transfer is low, or during the resting period at controlled temperature where heat transfer is higher, and baking where heat transfer is very intense.

Autoren/Hrsg.

Calderon-Dominguez, Georgina

Gutierrez-Lopez, Gustavo F.

Niranjan, Keshavan

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie