Udvidet returret til 31. januar 2017

Du er her:
Advances in Heat Transfer Unit Operations

Advances in Heat Transfer Unit Operations (Contemporary Food Engineering)

- Baking and Freezing in Bread Making

(E-bog, PDF)

Beskrivelse: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking an... Læs mere

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved i... Læs mere

Produktdetaljer:

Sprog:
Engelsk
ISBN-13:
9781466504790
Sideantal:
438
Udgivet:
16-10-2016
Vis mere

Sæt bog på liste

  • Bogliste

Du tilmelder dig Saxo Plusmedlemskab til 69 kr. hver måned. Se hvordan du sparer tre måneders Plusmedlemskab her

Til dig, der elsker bøger

Læs mere om Plusmedlemskab
Op til 70% rabat Fri fragt
Udvidet returret Ingen binding



OBS!
E-bogen kan ikke læses på Kindle eller i iBooks. Du kan læse e-bogen på computer, tablet, smartphone og diverse e-bogslæsere. Du skal bruge et specielt læseprogram til din enhed. Læs mere om programmer, sidetal og print af e-bøger her.



Forlagets beskrivelse
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. Divided 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 properties related to bread making, design of equipment, and industrial applications.

Kundernes boganmeldelser af Advances in Heat Transfer Unit Operations (Contemporary Food Engineering)


Der er ingen anmeldelser af Advances in Heat Transfer Unit Operations (Contemporary Food Engineering)

for at skrive en anmeldelse.

Se andre bøger, der handler om:

Se også: