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Erschienen in:
2011 | OriginalPaper | Buchkapitel
7. Heat Processing of Foods
verfasst von : P.G. Smith
Erschienen in: Introduction to Food Process Engineering
Verlag: Springer US
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Abstract
Very many food processing operations involve the transfer of heat: cooking, roasting, drying, evaporation, sterilisation (either of bulk liquids or of packaged foods), chilling and freezing are utilised to preserve food or to prepare it directly for eating. Thus the student of food engineering needs a thorough understanding of the mechanisms of the transfer of heat together with a knowledge of heat exchange equipment. Many applications of heat transfer to food processing require a knowledge of unsteady-state theory; this is particularly true of freezing, for example. However, it is undoubtedly easier to grasp the principles of heat transfer by studying steady-state processes first and, although steady state is simply a special case of the general unsteady-state theory, the approach adopted here is to study the former first. More complex problems will be introduced only when steady-state heat exchange has been covered in detail.