03370nam a22004217a 4500
OSt
20210518155616.0
210417b ||||| |||| 00| 0 eng d
2016020189
9781466504677 (hardback : alk. paper)
CvSU Main Campus Library
rda
eng
TX769
Ad9 2017
Advances in heat transfer unit operations : baking and freezing in bread making /
edited by Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan ; Da-Wen Sun, series editor
Baking and freezing in bread making.
Boca Raton :
CRC Press, Taylor & Francis Group,
[2017], c2017.
413 pages :
illustrations ;
24 cm
rdacontent
text
rdamedia
unmediated
rdacarrier
volume
Contemporary food engineering series
Includes bibliographical references and index.
Heat transfer operations in bread making: introduction -- Steady-state heat transfer -- Nonsteady-state heat transfer -- Principles of mass transfer by molecular diffusion -- Thermophysical and transport properties of bread products during baking and freezing -- Heat and mass transfer during baking -- Effect of baking in product quality and baking ovens -- Baking oven design -- Heat and mass transfer during bread freezing -- Freezing time calculations -- Effect of freezing conditions on bread quality -- Cryoprotective effect of ingredients on bread quality -- Changes in dough and bread structure as a result of the freezing process -- Modeling and simulation of the freezing process -- Index.
"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."--Back cover.
Fund 164
Forefront Book Co., Inc.
Purchased
04/25/2019
77016
nej
PHP 12,118.40
2019-04-298
2019-1-0251
1533
Bread
4770
Baking
2404
Food
Effect of heat on
6002
Frozen foods
4435
Heat
Transmission
6003
Low temperature research
6004
Calderon-Dominguez, Georgina
editor
6005
Gutierrez-Lopez, Gustavo F.
editor
6006
Niranjan, Keshavan
editor
7463
Sun, Da-Wen
series editor
https://books.google.com.ph/books?id=uaGKDQAAQBAJ&printsec=frontcover&dq=Advances+in+heat+transfer+unit+operations:+baking+and+freezing+in+bread+making&hl=en&sa=X&ved=2ahUKEwj32rfhroPwAhUPyosBHQBZBOIQ6AEwAHoECAAQAg#v=onepage&q=Advances%20in%20heat%20transfer%20unit%20operations%3A%20baking%20and%20freezing%20in%20bread%20making&f=false
lcc
BK
0
0
lcc
0
3
NFIC
CVSUMAIN
CVSUMAIN
RES
2019-04-25
Fund 164
RUS
12118.40
0
RUS TX769 Ad9 2017
00078101
2021-04-17 00:00:00
2021-04-17
BK
77016
26719
26719