000 | 03370nam a22004217a 4500 | ||
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003 | OSt | ||
005 | 20210518155616.0 | ||
008 | 210417b ||||| |||| 00| 0 eng d | ||
010 | _a2016020189 | ||
020 | _a9781466504677 (hardback : alk. paper) | ||
040 |
_cCvSU Main Campus Library _erda |
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041 | _aeng | ||
050 |
_aTX769 _bAd9 2017 |
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245 |
_aAdvances in heat transfer unit operations : baking and freezing in bread making / _cedited by Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan ; Da-Wen Sun, series editor |
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246 | _aBaking and freezing in bread making. | ||
260 |
_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c[2017], c2017. |
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300 |
_a413 pages : _billustrations ; _c24 cm |
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336 |
_2rdacontent _atext |
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337 |
_2rdamedia _aunmediated |
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338 |
_2rdacarrier _avolume |
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490 | _aContemporary food engineering series | ||
504 | _aIncludes bibliographical references and index. | ||
505 | _aHeat 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. | ||
520 | _a"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. | ||
541 |
_aFund 164 _bForefront Book Co., Inc. _cPurchased _d04/25/2019 _e77016 _fnej _hPHP 12,118.40 _p2019-04-298 _q2019-1-0251 |
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650 | 0 |
_91533 _aBread |
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650 | 0 |
_94770 _aBaking |
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650 | 0 |
_92404 _aFood _xEffect of heat on |
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650 | 0 |
_96002 _aFrozen foods |
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650 | 0 |
_94435 _aHeat _xTransmission |
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650 | 0 |
_96003 _aLow temperature research |
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700 |
_96004 _aCalderon-Dominguez, Georgina _eeditor |
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700 |
_96005 _aGutierrez-Lopez, Gustavo F. _eeditor |
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700 |
_96006 _aNiranjan, Keshavan _eeditor |
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700 |
_97463 _aSun, Da-Wen _eseries editor |
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856 | _uhttps://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 | ||
942 |
_2lcc _cBK |
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999 |
_c26719 _d26719 |