Advances in Heat Transfer Unit Operations ― Baking and Freezing in Bread Making
商品資訊
系列名：Contemporary Food Engineering
ISBN13：9781466504677
出版社：CRC Press UK
作者：Georgina Calderon-dominguez (EDT); Gustavo F. Gutierrez-Lopez (EDT); Keshavan Niranjan (EDT)
出版日：2016/09/09
裝訂／頁數：精裝／536頁
版次：1
商品簡介
This book presents a review of the advances in freezing and baking and examples related to bread making industry. Heat transfer processes are important parts of many food industries, as many types of equipment based on this transport phenomenon are involved during the processing of foods. In the bread making processes, heat transfer operations are applied during almost the whole sequence of production but at different degrees, as in mixing where heat transfer is low, or during the resting period at controlled temperature where heat transfer is higher, and baking where heat transfer is very intense.
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