{"product_id":"advances-in-heat-transfer-unit-operations-9781466504677","title":"Advances in Heat Transfer Unit Operations","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAdvances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making\u003c\/em\u003e\u003c\/strong\u003e 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. \u003c\/p\u003e\u003cp\u003eDivided 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 pr\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHeat Transfer Operations in Bread Making: Introduction\u003c\/strong\u003e\u003cbr\u003e\u003ci\u003eMa. De la Paz Salgado-Cruz and Georgina Calderon-Dominguez\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eSteady-State Heat Transfer\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJulio C. Fuentes-Gutierrez, Hugo E. Romero-Campos, Melissa E. Morales-Tovar, Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, and Keshavan Niranjan\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eNonsteady-State Heat Transfer\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJose Caro-Corrales and Kevin Cronin\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003ePrinciples of Mass Transfer by Molecular Diffusion\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eStefany Cardenas-Perez, Elier Ekberg Neri-Torres, Jorge Chanona-Perez, Georgina Calderon-Dominguez, and Juan Vicente Mendez-Mendez\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eThermophysical and Transport Properties of Bread Products during Baking and Freezing\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMaria Elena Vargas-Ugalde, Evangelina Garcia-Armenta, Liliana Alamilla-Beltran, Gustavo F. Gutierrez-Lopez, and Maribel Cornejo-Mazon\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eHeat and Mass Transfer during Baking\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eEmmanuel Purlis\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eEffect of Baking in Product Quality and Baking Ovens\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJosue Penaloza-Espinosa, Georgina Calderon-Dominguez, Jorge Chanona-Perez, and Reynold R. Farrera-Rebollo\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eBaking Oven Design\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJosue Penaloza-Espinosa, Minerva Fonseca-Ayala. Georgina Calderon-Dominguez, Jorge Chanona-Perez, and Reynold R. Farrera-Rebollo\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eHeat and Mass Transfer during Bread Freezing\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNasser Hamdami, Jean-Yves Monteau, Alain Le Bail, and Vanessa Jury\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eFreezing Time Calculations\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eEvangelina Garcia-Armenta, Maria Ximena Quintanilla Carvajal, and Liliana Alamilla-Beltran\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eEffect of Freezing Conditions on Bread Quality\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCarmen C. Tadini, Pedro de Alcantara Pessoa Filho, Smail Meziani, Messaouda Kaci, Alberto Edel Leon, and Pablo Daniel Ribotta\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eCryoprotective Effect of Ingredients on Bread Quality\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCristina M. Rosell and Rossana Altamirano-Fortoul\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eChanges in Dough and Bread Structure as a Result of the Freezing Process\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMayra Diaz-Ramirez, Georgina Calderon-Dominguez, Alan J. Hernandez-Alvarez, Jorge Chanona-Perez, Reynold R. Farrera-Rebollo, and Ma. De la Paz Salgado-Cruz\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eModeling and Simulation of the Freezing Process\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLiana Drummond and Da-Wen Sun\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Taylor \u0026 Francis Inc","offers":[{"title":"Default Title","offer_id":49408666632535,"sku":"9781466504677","price":237.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781466504677.jpg?v=1730503739","url":"https:\/\/bookcurl.com\/products\/advances-in-heat-transfer-unit-operations-9781466504677","provider":"Book Curl","version":"1.0","type":"link"}