FOOD 2010 Chapter Notes - Chapter 13: Heat Capacity Ratio, Relative Permittivity, Food Engineering
12 Nov 2012
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Document Summary
Temperature gradient causes the heat transfer to be directed from the high region to the lower temperature region. Depends on emissivity (of emitting source) and absorptivity (of other surface) Thermal contact (when product taken from fridge and put out) Thermal equilibrium (when its the same temp as the enviro) Molecular motion depends upon temp and phase of food material. Calorie = amount of heat necessary to raise the temp of 1g of water by. Convection = heat exchanged between liquid or gas, and solid. 13. 1 food engineering - basic terms and principles. Food engineering = application of engineering principles to the manufacture of foods. When a reaction takes place, the total mass of reactants is equal to the total mass of products formed plus the mass of reactant remaining. Changes in matter are accompanied by flow of energy steady state = no accumulation of mass within system.
