FOOD 2010 Chapter 13: Chapter 13

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

Document Summary

Textbook: notes made according to required knowledge specified in unit 9 readings. Energy flow transformation of food is associated with changes in energy (both inside the food, and in the surrounding environment). Energy is transferred through radiation, convection, or conduction: recognize the significance of these 3 processes for energy transfer in foods. 13. 1 food engineering basics terms and principles. Food engineering the application of engineering principles to manufacture foods. Involves the design of processes and systems involved in food packaging, processing and distribution. Focus on heat transfer, mass and energy conservation, matter flow, and mechanical food properties. Celsius is used in research but cooking temperatures guidelines are in c and f. Thermal contact putting something of a different temperature on a surface or in a room with higher or lower temperature. Milk removed from the fridge and put on the counter.