Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making, 1st Edition (Hardback) book cover

Advances in Heat Transfer Unit Operations

Baking and Freezing in Bread Making, 1st Edition

Edited by Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan

CRC Press

414 pages | 6 Color Illus. | 110 B/W Illus.

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pub: 2016-09-27
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Description

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.

Table of Contents

Heat Transfer Operations in Bread Making: Introduction

Ma. De la Paz Salgado-Cruz and Georgina Calderon-Dominguez

Steady-State Heat Transfer

Julio C. Fuentes-Gutierrez, Hugo E. Romero-Campos, Melissa E. Morales-Tovar, Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, and Keshavan Niranjan

Nonsteady-State Heat Transfer

Jose Caro-Corrales and Kevin Cronin

Principles of Mass Transfer by Molecular Diffusion

Stefany Cardenas-Perez, Elier Ekberg Neri-Torres, Jorge Chanona-Perez, Georgina Calderon-Dominguez, and Juan Vicente Mendez-Mendez

Thermophysical and Transport Properties of Bread Products during Baking and Freezing

Maria Elena Vargas-Ugalde, Evangelina Garcia-Armenta, Liliana Alamilla-Beltran, Gustavo F. Gutierrez-Lopez, and Maribel Cornejo-Mazon

Heat and Mass Transfer during Baking

Emmanuel Purlis

Effect of Baking in Product Quality and Baking Ovens

Josue Penaloza-Espinosa, Georgina Calderon-Dominguez, Jorge Chanona-Perez, and Reynold R. Farrera-Rebollo

Baking Oven Design

Josue Penaloza-Espinosa, Minerva Fonseca-Ayala. Georgina Calderon-Dominguez, Jorge Chanona-Perez, and Reynold R. Farrera-Rebollo

Heat and Mass Transfer during Bread Freezing

Nasser Hamdami, Jean-Yves Monteau, Alain Le Bail, and Vanessa Jury

Freezing Time Calculations

Evangelina Garcia-Armenta, Maria Ximena Quintanilla Carvajal, and Liliana Alamilla-Beltran

Effect of Freezing Conditions on Bread Quality

Carmen C. Tadini, Pedro de Alcantara Pessoa Filho, Smail Meziani, Messaouda Kaci, Alberto Edel Leon, and Pablo Daniel Ribotta

Cryoprotective Effect of Ingredients on Bread Quality

Cristina M. Rosell and Rossana Altamirano-Fortoul

Changes in Dough and Bread Structure as a Result of the Freezing Process

Mayra Diaz-Ramirez, Georgina Calderon-Dominguez, Alan J. Hernandez-Alvarez, Jorge Chanona-Perez, Reynold R. Farrera-Rebollo, and Ma. De la Paz Salgado-Cruz

Modeling and Simulation of the Freezing Process

Liana Drummond and Da-Wen Sun

About the Series

Contemporary Food Engineering

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science