Term
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Definition
| heat transfer between two molecules (direct contact with solid or non-moving liquid) |
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Term
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Definition
| Heat transfer occurs because of a moving liquid or gas. Natural or forced (mixing) |
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Term
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Definition
| Heat transfer occurs because of light waves (electromagnetic energy) |
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Term
| 3 basic categories of heating techniques |
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Definition
| Heating in air, Indirect contact heating, direct contact heating |
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Term
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Definition
| oven, cylindrical roaster |
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Term
| Indirect contact heating examples |
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Definition
| heat exchanger, pasteurizer, steam jacketed kettle |
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Term
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Definition
| retort/pressure cooker, fryer, direct steam injection, broiler/toaster, grill, microwave |
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Term
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Definition
- initial heating
- Surface boiling (vap of water, forced convection of oil)
- Falling Rate: rate of evap decreases, chem changes inside of food, crust thickens
- bubble end point
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Term
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Definition
- Heating element emits infared energy
- Broiling rapidly heats fodd surface, results in maillard browning
- is distance dependent
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Term
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Definition
Molecular friction of polar molecules
create fluctuating electrical field which changes direction 2.45 billion times per second |
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Term
| factors affecting microwave heating |
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Definition
- Chemical composition of the food
-dissociated ions affect heating rate
- Product density, geometry...
- Microwave frequency, wattage...
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Term
| Advantages of microwave heating |
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Definition
- Energy efficient
- can be nutritious
- no burn-on to cooking surface
- Desireable chemical changes still occur
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Term
| Disadvantages of microwave heating |
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Definition
- no crisping or crusting
- no maillard browning
- Hot and Cold spots
- Large quantities of food take longer to heat
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Term
| Microbiology and microwave heating |
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Definition
- Non-homogeneous heating may lead to pathogens in cold spots
- Temperature abuse is common with re-heating.
-Clostridium perfringens can survive if not adequately heated |
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