Download e-book for iPad: 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

ISBN-10: 1466504676

ISBN-13: 9781466504677

ISBN-10: 146650479X

ISBN-13: 9781466504790

Advances in warmth move Unit Operations: Baking and Freezing in Bread Making explains the most recent knowing of warmth move phenomena concerned about the baking and freezing of bread and describes the newest complicated ideas used to supply greater caliber bread with an extended shelf lifestyles. warmth move phenomena ensue in the course of key bread-making levels (cold garage, resting, and fermentation) during which temperature and volume of warmth move needs to be conscientiously managed. This e-book combines the engineering and technological elements of warmth move operations and discusses how those operations have interaction with the bread making technique; the booklet additionally discusses how baking and freezing effect the product caliber.

Divided into fourteen chapters, the e-book covers the fundamentals of warmth and mass move, fluid dynamics, and floor phenomena in bread-making business operations, mathematical modelling in porous structures, the estimation of thermo-physical homes regarding bread making, layout of kit, and commercial applications.

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

Example text

Generally, convection is treated empirically because there are many factors that have influence on this type of heat transfer, such as the following: • Fluid velocity • Fluid viscosity 29 Steady-State Heat Transfer • Heat flux • Surface roughness • Type of flow (single or two phases) For obtaining the equations or the relations that describe this type of heat transfer, it is necessary to jointly analyze the momentum and heat convection phenomena (even mass convection) by the boundary layer theory.

If this phenomenon is examined with more detail, it can be shown that this problem of determining the convection coefficients is multivariable, and the effects of these variables are situated in a near region of the surface, within the region defined as the boundary layer. The dimensional analysis of the main quantities in this section is presented below. 6. T∞ u∞ . q dAs Ts As y y u∞ T∞ ∂T ∂y . 6 a flat plate. 2 Boundary Layer Theory The boundary layer theory is applied in momentum and heat transfer problems, resulting in relations that can be used to solve problems of transport phenomena.

Now, the molecules next to the surface will achieve the thermal equilibrium with the plate, then these particles interchange energy with the next fluid layer, and this effect is observed with less intensity as the particles are further away from the plate (on the y axis) and until it is negligible, that is, when it reaches the free stream. 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  .

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

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