FOOD 2010 Lecture : Intro to food science- Chapter 13 - chapter summary.docx

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: New Prof

Document Summary

A food engineer focuses on the physical makeup of foods and how to measure the effect of processing on foods physical properties. Food engineering also encompasses the design and operation of food processing, storage and analytical equipment. 13. 1 food engineering basic terms and principles food engineering is the application of engineering principles to the manufacture of foods. 3 temperature scales: celsius, fahrenheit and kelvin (or absolute) Two concepts related to temperature are thermal contact and thermal equilibrium (ex. Absolute zero temperature (-273 celsius or 0 kelvin) is the temperature at which all molecular motion stops. Measuring heat calorie: amount of heat necessary to raise the temperature of 1 gram of water by 1 c degree. One btu: amount of heat that will raise or lower the temperature of one pound of liquid water 1 degree f. Convection: heat is exchanged between either liquid or gas and solid surfaces.