FOOD 2010 Lecture Notes - Lecture 9: Radiant Energy, Rheology, Starch

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Energy conversion: microwave heating is an example of energy conversion; converts radiant energy to kinetic energy, volume heating is the term used for microwave heating because heat develops from the interior of the food. Energy transfer: we need to recognize that energy can be transferred from one place to another in the same form (forms the basis for heating and cooling) Food rheology: rheology is the study of relationships between force and deformation, and their interrelationships with time, deformations caused by forces are dependent upon the nature of the food. Elasticity: perfectly elastic bodies will deform when a stress is applied but will instantaneously return to their original conformation when stress is removed. Viscoelasticity: bread dough is an example, exhibit properties associated with both elastic and viscous materials, under small stress, they exhibit flow behaviour and at high stress they will act elastic.