FOOD 2010 Lecture Notes - Lecture 9: Pressure Cooking, Newtonian Fluid, Ice Cream

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

Document Summary

Heat flow, mechanics, radiation, mechanics, and fluid behaviour: creating machines for food production that are efficient and work well, research and development making new products, altering, and improving current ones. Heat processing canning, evaporation, pasteurization adding heat energy to food to increase the temperature: freezing, refrigeration removing heat energy to decrease temperature. Energy cannot be created nor destroyed; it can only be converted into other types of energy. Microwave heating converting radiant energy from the microwave region of the electromagnetic spectrum to kinetic energy in water molecules: dipolar water molecules enable the molecules to absorb this microwave energy. Microwaving is effective most for highly polar molecules (e. g. water) Volume heating is used to describe microwave heating because heat is developed from the inside out of the food. Energy can be transferred without changing forms. Food becomes hot as a result of heat from the stove passing through the pot, and gradually absorbs the heat and temp rises.