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Full 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.
Contents
Series Preface, Series Editor, Preface, Acknowledgments, Editors, Contributors, Chapter 1 Heat Transfer Operations in Bread Making: Introduction, Chapter 2 Steady-State Heat Transfer, Chapter 3 Nonsteady-State Heat Transfer, Chapter 4 Principles of Mass Transfer by Molecular Diffusion, Chapter 5 Thermophysical and Transport Properties of Bread Products during Baking and Freezing, Chapter 6 Heat and Mass Transfer during Baking, Chapter 7 Effect of Baking in Product Quality and Baking Ovens, Chapter 8 Baking Oven Design, Chapter 9 Heat and Mass Transfer during Bread Freezing, Chapter 10 Freezing Time Calculations, Chapter 11 Effect of Freezing Conditions on Bread Quality, Chapter 12 Cryoprotective Effect of Ingredients on Bread Quality, Chapter 13 Changes in Dough and Bread Structure as a Result of the Freezing Process, Chapter 14 Modeling and Simulation of the Freezing Process, Index .
