Advances in heat transfer unit operations

Autore: Calderon-Dominguez G. Gutierrez-Lopez G. F. Casa Editrice: CRC Press  Anno Edizione: 2013 Edizione: 1 ISBN: 9781466504677 Pagine: 536 Costo: 157,35 Euro (*) Materia: Chimica degli Alimenti Industrie Alimentari e Nutrizione Testi stranieri Lingua: Inglese

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.