Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making: 40 (Contemporary Food Engineering) - Image 1

£121.22

CRC Press Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making: 40 (Contemporary Food Engineering)

Name: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making: 40 (Contemporary Food Engineering)
Brand: CRC Press
Price: 121.22 GBP
Availability: InStock

Dough Craft

About as cheap as it gets. The only time it was cheaper was 5 months ago.

£121 today · all-time low £118 (Dec 2025) · usually the usual

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 114 days • 114 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 114 days • 7 price levels

Days at Price

Current Price

Price Analysis

Most common price: £121 (32 days, 28.1%)

Price range: £118 - £136

Price levels: 7 different prices over 114 days

Description

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.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1466504676
Category: Books > Subjects > Crafts, Hobbies & Home > Crafts > Dough Craft
Domain: Amazon UK
Release Date: 27 September 2016
Listed Since: 03 October 2011

Barcode

No barcode data available

CRC Press Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making: 40 (Contemporary Food Engineering)

About as cheap as it gets. The only time it was cheaper was 5 months ago.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Bread Staling

Professional Bread Baking

The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Modernist Bread

Bread Making: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Technology of Breadmaking

Technology of Breadmaking

Bread Baking: An Artisan's Perspective

La boulangerie

The Bread Machine Cookbook for Beginners: 201 Quick and Easy Baking Recipes You can Make at Home Even if you're a Beginner. How to Have Fresh, Fragrant Bread Every Day.

Modernist Bread French Edition: ART ET SCIENCE CULINAIRES

More Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Bread: Consumption, Cultural Significance & Health Effects (Food and Beverage Consumption and Health)

Modernist Bread German Edition

Bakery Products Science and Technology

Breadmaking: Improving Quality: Second edition (Woodhead Publishing Series in Food Science, Technology and Nutrition)

FLOUR WATER SALT YEAST UNLOCKED: SECRETES TO PERFECT ARTISAN BREAD EVERY TIME , Become a Master of Baking with 4 Simple Ingredients

A Baker’s Journey: Science in the Art of Baking

Brilliant Breadmaking in Your Bread Machine

Bread Machine Cookbook for Beginners: Stop Wasting Ingredients on Failed Loaves. Discover Foolproof, Step-by-Step Recipes for Perfect Bread Every Time, Even If You’ve Never Baked Before

Cereals in Breadmaking: A Molecular Colloidal Approach: 55 (Food Science and Technology)

Coffret Traité de boulangerie au levain: Coffret en 2 volumes : Tome 1, Théorie ; Tome 2, Pratique

Baking problems solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver