FOOD 2010 Chapter Notes -Trichothecene, Gastroenteritis, Clostridium Botulinum

37 views6 pages

Document Summary

A food engineer focuses on the physical makeup of foods and how to measure the effect of processing on foods physical properties. Also encompasses the design and operation of food processing, storage and analytical equipment. Food engineering is the application of engineering principles to the manufacture of foods. Some important topics it covers include; heat transfer, mass and energy conservation, matter flow, and mechanical food properties. Temperature scales 3 temperature scales measure and record temp: celsius, fahrenheit, and kelvin. 2 basic concepts related to temp are thermal contact (contact with surrounding air) and thermal equilibrium (food having same temp as environment due to thermal contact) Absolute zero temp (-273 celsius or 0 degrees fahrenheit) is the temp in which all molecular motion stops. In a solid, the only molecular motion they have is rotational and vibrational. Calorie amount of heat necessary to raise the temp of 1g of water by 1 celsius degree.

Get access

Grade+20% off
$8 USD/m$10 USD/m
Billed $96 USD annually
Grade+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
40 Verified Answers
Class+
$8 USD/m
Billed $96 USD annually
Class+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
30 Verified Answers

Related Documents