FOOD 2010 Chapter Notes - Chapter 9: Food Engineering, Food Technology, Food Science
28 Mar 2016
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Document Summary
An understanding of physics is important for food engineers who are responsible for designing and modifying food processing equipment. Equipment is a primary concern for most food manufacturers since it represents a large porion of the capital investment within most companies. Heat transfer and flow heat processing (which includes canning, pasteurizaion, and evaporaion) involves adding heat energy to food to increase the temperature of the food. Energy cannot be created or destroyed; it can only be converted into other forms of energy . Microwave heaing is an example of energy conversion. energy can be transferred from one place to another, in the same form. Addiion of energy to food these processes required a source of heat (oten steam) which was directly or indirectly applied to food. An example of direct applicaion of heat is injecion of steam directly into the food stream.
