Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making By Editor(s): Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan

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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making

Editor(s):
Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan


Series:
Contemporary Food Engineering

Published:
January 15, 2015 by CRC Press
Content:
536 Pages | 174 Illustrations


 

Summary

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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