000 03370nam a22004217a 4500
003 OSt
005 20210518155616.0
008 210417b ||||| |||| 00| 0 eng d
010 _a2016020189
020 _a9781466504677 (hardback : alk. paper)
040 _cCvSU Main Campus Library
_erda
041 _aeng
050 _aTX769
_bAd9 2017
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
246 _aBaking and freezing in bread making.
260 _aBoca Raton :
_bCRC Press, Taylor & Francis Group,
_c[2017], c2017.
300 _a413 pages :
_billustrations ;
_c24 cm
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
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
650 0 _91533
_aBread
650 0 _94770
_aBaking
650 0 _92404
_aFood
_xEffect of heat on
650 0 _96002
_aFrozen foods
650 0 _94435
_aHeat
_xTransmission
650 0 _96003
_aLow temperature research
700 _96004
_aCalderon-Dominguez, Georgina
_eeditor
700 _96005
_aGutierrez-Lopez, Gustavo F.
_eeditor
700 _96006
_aNiranjan, Keshavan
_eeditor
700 _97463
_aSun, Da-Wen
_eseries editor
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
999 _c26719
_d26719