Press "Enter" to skip to content

Advances in heat transfer unit operations: baking and by Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez,

By Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan

Advances in warmth move Unit Operations: Baking and Freezing in Bread Making explains the most recent figuring out of warmth move phenomena taken with the baking and freezing of bread and describes the latest complicated options used to supply greater caliber bread with an extended shelf lifestyles. warmth move phenomena take place in the course of key bread-making phases (cold garage, resting, and fermentation) within which temperature and quantity of warmth move needs to be rigorously managed. This booklet combines the engineering and technological elements of warmth move operations and discusses how those operations have interaction with the bread making approach; the booklet additionally discusses how baking and freezing impression the product caliber.

Divided into fourteen chapters, the ebook covers the fundamentals of warmth and mass move, fluid dynamics, and floor phenomena in bread-making commercial operations, mathematical modelling in porous structures, the estimation of thermo-physical houses with regards to bread making, layout of apparatus, and commercial applications.

Show description

Read or Download Advances in heat transfer unit operations: baking and freezing in bread making PDF

Similar food science books

Handbook of Food Process Modeling and Statistical Quality Control (Topics in Chemical Engineering)

Basic options of mathematical modeling of strategies necessary to the meals are defined during this textual content. rather than focusing on certain theoretical research and mathematical derivations, vital mathematical must haves are awarded in precis tables. Readers' cognizance is concentrated on realizing modeling strategies, instead of the finer mathematical issues.

Handbook of food enzymology

Discussing tools of enzyme purification, characterization, isolation, and id, this e-book information the chemistry, habit, and physicochemical homes of enzymes to regulate, improve, or inhibit enzymatic job for enhanced style, texture, shelf-life, dietary worth, and method tolerance of meals and meals items.

Flavor of Dairy Products

Content material: Sixty years of analysis linked to style in diary meals / W. James (Jim) Harper -- taste research of diary items / Robert J. McGorrin -- setting up hyperlinks among sensory and instrumental analyses of diary flavors: instance cheddar cheese / MaryAnne Drake, Keith R. Cadwallader, and Mary E.

Colour additives for foods and beverages

Meals color ingredients were the focal point of a lot examine within the previous couple of years, and there's expanding shopper call for for average and more secure man made colors. This ebook reports the normal and artificial colors on hand, their houses and purposes, in addition to regulatory, sensory and analytical concerns.

Additional info for Advances in heat transfer unit operations: baking and freezing in bread making

Example text

8). 8 Thermal boundary layer on a flat plate. 34 Advances in Heat Transfer Unit Operations Then, as noted earlier, the flow of energy in the surface of the plate is given as  ∂T  q = − kf   ∂y  . y= 0 And with Newton’s law of cooling it can be expressed as  ∂T  h (Tp − T∞ ) = − kf   ∂y  h= − kf (∂T /∂y) y= 0 Tp − T∞ . 3 Laminar and Turbulent Boundary Layers The transfer of any property (momentum, energy, or mass) depends on the kind of flow the fluid presents; in a general way for heat transfer, fluids are considered in two kinds of flow (laminar and turbulent), which were described by Osborne Reynolds by the ratio of the variables density (ρ), viscosity (μ), velocity (u∞), and length (x), as Rex = xρu∞ .

61) Rearranging the equation and doing the substitution of each term, it results in E in + E g = E out + E s , E in − E out + E g = E s   ∂q ∂q ∂q q r + q θ + q z −  q r + r dr + q θ + θ d θ + q z + z dz  ∂r ∂θ ∂z    ∂T  + q gr dr d θ dz = ρcpr dr d θ dz  . 63)    kr   + 2   k   + k   + q g = ρcp     r ∂r   ∂r   r  ∂θ    ∂θ   ∂z   ∂z    ∂t  The last equation is the general form of the heat diffusion equation in cylindrical coordinates.

1 Local and Total Heat Transfer Coefficients In the case of the arbitrary shape, the heat flux is given by q = h(Ts − T∞ ). 83) And the heat flow is given as where h is the local convection coefficient. Since the flow conditions are varying in each point of the surface, the flux and the local convection coefficient also change, and the total heat transfer rate can be written as q T = ∫ q = ∫ h(T − T ) dA = (T − T ) ∫ h dA . 85) s As Notice that in the case of the flat plate, the velocity profile decreases in the direction toward the surface.

Download PDF sample

Rated 4.62 of 5 – based on 49 votes