Chapter 5- Heat & Energy Transfer

Chapter 5- Heat & Energy Transfer - NTR 307-...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
9/3/10 Why Cook? o Softens food o o Improves taste o Kills bacteria, viruses, protozoa o Preserves food Types of Heat Transfer o Usually more than 1 type of heat transfer involved when cooking Conduction The direct transfer of heat from one substance to another by direct contact o Conductive = ability to move o Vibration Example: Stovetop- heat from an electric burner is conducted to the pan and then to its contents Convection The transfer of heat by moving air or liquid (water or fat) currents through and/or around food o Heat rises Examples o Convection oven o Boiling o Deep-fat frying Radiation Heat transfer by EM waves that vibrate at HIGH FREQUENCY Waves go directly from source to food without assistance from air Food is close to heat source 1
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/3/10 Examples: grilling, broiling, toasting, gas stoves, sun o Microwaves Microwaves are a wavelength that causes water molecules to vibrate especially vigorously o Microwave Oven Microwaves are generated by a magnetron Continually bounce around the sealed box & are absorbed by
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 5

Chapter 5- Heat & Energy Transfer - NTR 307-...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online