Potent Brews : A Social History of Alcohol in East Africa, 1850-1999 (Eastern African Studies)

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Potent Brews : A Social History of Alcohol in East Africa, 1850-1999 (Eastern African Studies)

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  • 製本 Paperback:紙装版/ペーパーバック版／ページ数 304 p.
  • 言語 ENG
  • 商品コード 9780821414767
  • DDC分類 394.1309676

Full Description


Advances in Heat Transfer Unit OperationsMaking 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.

Contents

Heat Transfer Operations in Bread MakingSalgado-Cruz and Georgina Calderon-DominguezSteady-State Heat TransferJulio C. Fuentes-Gutierrez, Hugo E. Romero-Campos, Melissa E. Morales-Tovar, Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, and Keshavan NiranjanNonsteady-State Heat TransferJose Caro-Corrales and Kevin CroninPrinciples of Mass Transfer by Molecular DiffusionStefany Cardenas-Perez, Elier Ekberg Neri-Torres, Jorge Chanona-Perez, Georgina Calderon-Dominguez, and Juan Vicente Mendez-MendezThermophysical and Transport Properties of Bread Products during Baking and FreezingMaria Elena Vargas-Ugalde, Evangelina Garcia-Armenta, Liliana Alamilla-Beltran, Gustavo F. Gutierrez-Lopez, and Maribel Cornejo-MazonHeat and Mass Transfer during BakingEmmanuel PurlisEffect of Baking in Product Quality and Baking OvensJosue Penaloza-Espinosa, Georgina Calderon-Dominguez, Jorge Chanona-Perez, and Reynold R. Farrera-RebolloBaking Oven DesignJosue Penaloza-Espinosa, Minerva Fonseca-Ayala. Georgina Calderon-Dominguez, Jorge Chanona-Perez, and Reynold R. Farrera-RebolloHeat and Mass Transfer during Bread FreezingNasser Hamdami, Jean-Yves Monteau, Alain Le Bail, and Vanessa JuryFreezing Time CalculationsEvangelina Garcia-Armenta, Maria Ximena Quintanilla Carvajal, and Liliana Alamilla-BeltranEffect of Freezing Conditions on Bread QualityCarmen C. Tadini, Pedro de Alcantara Pessoa Filho, Smail Meziani, Messaouda Kaci, Alberto Edel Leon, and Pablo Daniel RibottaCryoprotective Effect of Ingredients on Bread QualityCristina M. Rosell and Rossana Altamirano-FortoulChanges in Dough and Bread Structure as a Result of the Freezing ProcessMayra Diaz-Ramirez, Georgina Calderon-Dominguez, Alan J. Hernandez-Alvarez, Jorge Chanona-Perez, Reynold R. Farrera-Rebollo, and Ma. De la Paz Salgado-CruzModeling and Simulation of the Freezing ProcessLiana Drummond and Da-Wen Sun