FOOD 2010 Chapter Notes - Chapter 13: Relative Permittivity, Dielectric Loss, Food Engineering
29 Sep 2015
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Document Summary
Food engineering- the application of engineering principles to the manufacture of foods. Celsius: used in research; tc= 5/9 (tf -32) Fahrenheit: listed on food packaging to dictate safe storage temperatures; tf= 9/5 (tc+32) Thermal equilibrium: two items will achieve thermal equilibrium once they reach the same temperature. This is achieved by heat transfer from one item to another while in thermal contact. All motion stops at absolute zero, this is equal to 0 degree k or -273 degrees c. Most common unit of measure is the calorie. A calorie is the amount of heat necessary to raise 1 gram of water by 1 degree celsius. Conduction: occurs at the molecular level, energy transferred from molecule to molecule. Convection: heat transfer between gas/liquid and a solid material. Radiation: think electromagnetic radiation transferring heat from the sun, transferred without an intervening medium. Thermal conductivity: rate of heat that will be conducted through a unit thickness of material.
