2 edition of Food Engineering Aspects of Baking Sweet Goods found in the catalog.
Published
2008
by Taylor and Francis in London
.
Written in
| The Physical Object | |
|---|---|
| Format | eBook |
| ID Numbers | |
| Open Library | OL24316361M |
| ISBN 10 | 9781420052770 |
an excellent enterprise opportunity. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits. The book covers various aspects related to different bakery products with their manufacturing process and. Y.H. Hui, Ph.D., West Sacramento, CA is the editorial consultant and administrative editor for this book. Dr. Hui is a consultant to the food industry and has served as author or editor of numerous books in food science, technology, engineering, and law, including the Data Source Book for Food Scientists and Technologists; Encyclopedia of Food Science and Technology; Foodborne Disease Handbook.
A catalog record for this book is available from the Library of Congress British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library ISBN: For information on all Academic Press publications visit our web site at Typeset by Charon Tec Ltd. Section three of the book mainly deals with the effect of processed food products on human health and presents some new engineering methods to produce products, such as three-dimensional printing.
Purchase Introduction to Food Engineering - 5th Edition. Print Book & E-Book. ISBN , Dilek Koçer, Mukund V. Karwe, and Servet Gülüm Sumnu: “Alternative Baking Technologies,” Chap in Food Engineering Aspects of Baking of Sweet Goods, Servet Gülüm Sumnu and Serpil Sahin (Editors), CRC Press, Taylor & Francis Group, Boca Raton, FL, ISBN .
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With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during : Hardcover.
Food Engineering Aspects of Baking Sweet Goods Book Summary: Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development.
Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods.
With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking.
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development.
Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics iCited by: Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering) - Kindle edition by Sumnu, Servet Gulum, Sahin, Serpil.
Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering).Manufacturer: CRC Press.
In order to predict the temperature and moisture distribution in the product during baking, knowledge of the product properties is needed, including physical, thermal, and moisture transport as a function of processing conditions (Rask, ; Sablani et al., ).
Get this from a library. Food engineering aspects of baking sweet goods. [Servit Gulum Sumnu; Serpil Sahin;] -- Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and.
Table of contents for Food engineering aspects of baking sweet goods / editors, Servet Gulum Sumnu, Serpil Sahin. Bibliographic record and links to related information available from.
Start Page: [4] p. of plates: ill.(some col.) ; 24 cm. Publisher: CRC Press ISBN: All titles: " Food engineering aspects of baking sweet goods "Cited by: Food Engineering Aspects of Baking Sweet Goods Article in Journal of Food Processing and Preservation 33(5) October with 54 Reads How we measure 'reads'Author: Caleb Nindo.
Journal of Food Processing and Preservation Vol Issue 5. Food Engineering Aspects of Baking Sweet Goods. Caleb Nindo PhD. Assistant Professor of Food Engineering School of Food Science University of Idaho/Washington State University Moscow, ID.
Search for more papers by this : Caleb Nindo. Physicochemical Aspects of Food Engineering and Processing, edited by Sakamon Devahastin () Infrared Heating for Food and Agricultural Processing, edited by Zhongli Pan and Griffiths Gregory Atungulu () Mathematical Modeling of Food Processing, edited by Mohammed M.
Farid () Engineering Aspects of Milk and Dairy Products, edited by. FOOD ENGINEERING ASPECTS OF BAKING SWEET GOODS. Servet G. Sumnu and Serpil Sahin, eds.
CRC Press, Taylor & Francis Group, Broken Sound Parkway, NW SuiteBoca Raton, FL pages. ISBN: 1‐‐‐8. $ Properties of soft wheat flour as it relates to baking of sweet goods, food engineering aspects such as heat and mass transfer. Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development.
Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews. Food Engineering Aspects of Baking Sweet Goods combines the knowledge of food engineering with cereal chemistry and fills in much of the information typically left out of other scientific treatises on baking.
It covers such principles as heat transfer, mass transfer, and the rheology of dough. Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.
Optimization in Food Engineering, edited by Ferruh Erdoˇgdu () Optical Monitoring of Fresh and Processed Agricultural Crops, edited by Manuela Zude () Food Engineering Aspects of Baking Sweet Goods, edited by Servet Gülüm Sumnu and Serpil Sahin () Computational Fluid Dynamics in Food Processing, edited by Da-Wen Sun ().
Contemporary food engineering series TP Edited by Simpson (chemical and environmental engineering, U. Tecnica Federico Santia Maria, Chile), the 18 chapters of this volume provide an up-to-date review of the physical and engineering aspects of thermal processing of.
Subscribe to our newsletter and stay up to date with the latest updates and documents. Sablani, S. Food Package Engineering, In Biosystems Engineering, A. Nag (Editor) McGraw Hill Publishing, pp.
Sablani, S. Measurement of Surface Heat Transfer Coefficient, In Handbook of Food Properties, 2 nd edition M. Rahman (Editor), CRC Press, Francis and Taylor Group, Boca Raton FL. The principles of food engineering are embedded in physics, chemistry, mathematics and biology.
A review of important concepts inherent to these foundational sciences is essential in the study of food engineering.
Knowledge of dimensions and units is necessary to solve mathematical problems related to design and analysis of food processing systems.1. () Kocakulak, S., Sumnu, G., Sahin, S.
Chickpea flour-based biofilms containing gallic acid to be used as active edible films JOURNAL OF APPLIED POLYMER SCIENCE, 26 () 2. () Isik, B., Sahin, S., Oztop, M.H. () Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging, JOURNAL OF FOOD PROCESS ENGINEERING, 41(6)Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation.
This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles.
