Food Engineering Student Notes

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Department
Nutrition and Food Services
Course
NFS 1049
Professor
All Professors
Semester
Fall

Description
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
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