FNH 340 Chapter Notes -Paperboard, Maillard Reaction, Stay Cool
Document Summary
Heat-energy from rapid vibration of molecules (a transfer of thermal energy) Temperature-measures average intensity of heat (i. e. thermal energy) Change of state-eg. ice (molecules vibrate, tightly bound) -> liquid -> gas. Heat capacity/specific heat of h20=1. 0 (standard b/c good for absorbing heat) =amount of heat needed to raise 1g of water 1 c (1 calorie) eg. to raise 100g from 0c to 100c, need 10 000 c of heat/energy. Air has higher specific heat -> takes longer to bake vs. boil food. Fat + sugar sh lower -> heat faster than foods high in water. Steam + oil have low specific heats -> can cause severe burns. Calorie-energy value of foods (1000 cal = 1 kcal = 4. 18 kj) British thermal unit (btu)-heat needed to raise 1 lb of water 1 f. Specific gravity-weight of material in reference to an equal volume of water, at given t (water sg=1); calculated by ratio of weight to volume.
