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2023 | OriginalPaper | Buchkapitel

8. Thermal Properties

verfasst von : Ludger O. Figura, Arthur A. Teixeira

Erschienen in: Food Physics

Verlag: Springer International Publishing

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Abstract

Most food processing operations used to prolong the shelf life of foods involve heating foods to temperatures capable of inactivating microbial and enzymatic activity. This chapter provides an understanding of thermal behavior in foods. Basic concepts of thermodynamics, such as enthalpy, heat capacity and higher order phase transitions are explained. Different heat transfer mechanisms and geometries are presented step by step and illustrated with examples. The caloric value of food, its influencing variables and measurement are described. When discussing the methods of thermal analysis, Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG) are considered in detail. At the end of the chapter, numerous application examples are listed, which can be used for further study of methods for conducting thermal analysis.

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Titel: Thermal Properties
verfasst von: Ludger O. Figura
Arthur A. Teixeira
Verlag: Springer International Publishing
Buch: Food Physics
Print ISBN: 978-3-031-27397-1

Electronic ISBN: 978-3-031-27398-8

Copyright-Jahr: 2023
DOI: https://doi.org/10.1007/978-3-031-27398-8_8

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