Advances in heat transfer unit operations (Paperback) (ISBN-13: 9781976085932)

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.

Author: Jimy Jaffe
ISBN-10: 1976085934
ISBN-13: 9781976085932
Publisher: Createspace Independent Publishing Platform
Language: English
Published: 06/14/2017
Pages: 422
Format: Paperback
Weight: 1.83lbs
Size: 10.00h x 7.99w x 0.86d