Food Engineering Notes Test 1

4 Pages

Nutrition and Food Services
Course Code
NFS 1049

This preview shows page 1. Sign up to view the full 4 pages of the document.
Food EngineeringFood PackagingFood EngineeringThe application of engineering principles to the manufacturing of foodsInvolves the design of processes and systems forFood material handlingProcessing Packaging Distribution Characteristics of Temperature and HeatHeatCalorie Amount of heat necessary to raise the temperature of 1 gram of water by 1 Celsius degreeKilocalorieAmount of heat necessary to raise the temperature of 1 kilogram of water by 1 Celsius degreeHow does heat energy transfer to foods ConductionHeat transfer from molecule to moleculeoNo physical movement of the food during heat transferoExample Molecules in egg gain heat energy from stoveThey begin to vibrate more rapidlyThese vibrations are passed from molecule to molecule in foodConvection Heat exchanged between either liquid or gas fluid surface and solid surfaces nonfluid surfaceoExamplecake bakingRadiationElectromagnetic radiationtransfer between two surfacesdepends upon emissivity radiating surface and absorptivity receiving surfaceHeatingHeat transferTransporting heat energy from a food to surroundingtemperature differences is the driving forcesurface area is very important
More Less
Unlock Document

Only page 1 are available for preview. Some parts have been intentionally blurred.

Unlock Document
You're Reading a Preview

Unlock to view full version

Unlock Document

Log In


Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.