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Published in:
Basic Concepts and Material Properties Read chapter Read first chapter

2024 | OriginalPaper | Chapter

7. Heat Transfer: Steady-State Conduction

Author : Syed S. H. Rizvi

Published in: Food Engineering Principles and Practices

Publisher: Springer International Publishing

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Abstract

Heat transfer involves the flow of thermal energy between objects due to temperature differences. It is an integral part of food processing and preservation techniques. Heating to make foods easier to digest and safe to eat has been practiced since time immemorial. It also helps extend their shelf life and makes them taste better. To achieve this, food processes require that heat be transferred into and out of the food. Some examples include:

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previous chapter Fluid Mechanics: Applications
next chapter Heat Transfer: Steady-State Convection
Appendix
Available only for authorised users
Literature
1.
Hermans F (1979) The thermal diffusivity of foods, Thesis, University of Leven, The Netherlands
2.
Miles CA, van Beek G, Veerkamp CH (1983) Calculation of thermophysical properties of foods. In: R Jowitt, F Escher, B Hallström, HF Th Meffert, WEL Spiess, G Vos, (Eds.), Physical Properties of Foods. Essex, England: Applied Science Publishers Ltd.
3.
Choi Y, Okos MR (1986) Effects of temperature and composition on the thermal properties of foods. In: Le M. Maguer & P Jelen (Eds.), Food Engineering and Process Applications. Elsevier New York, NY.
Metadata
Title
Heat Transfer: Steady-State Conduction
Author
Syed S. H. Rizvi
Copyright Year
2024
Book
Food Engineering Principles and Practices

Print ISBN: 978-3-031-34122-9

Electronic ISBN: 978-3-031-34123-6

Copyright Year: 2024

DOI
https://doi.org/10.1007/978-3-031-34123-6_7

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