1st Edition
Advances in Heat Transfer Unit Operations Baking and Freezing in Bread Making
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.
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
Biography
Calderon-Dominguez, Georgina; Gutierrez-Lopez, Gustavo F.; Niranjan, Keshavan
