Scribd
Upload
62 views

Chapter 5

Heat transfer is a key process in the food industry that occurs during operations like cooking, baking, drying, sterilizing, and freezing. Heat can be transferred through three methods: conduction, radiation, and convection. Conduction involves the direct exchange of molecular energy from a hotter to cooler region. Radiation transfers heat via electromagnetic waves. Convection transfers heat through the movement of fluid molecules by density changes or forced motion. The rate of heat transfer depends on the temperature difference and the resistance to heat flow of the transfer medium.

Uploaded by

Jerymy Dareen Alamares Santos
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
62 views

Chapter 5

Heat transfer is a key process in the food industry that occurs during operations like cooking, baking, drying, sterilizing, and freezing. Heat can be transferred through three methods: conduction, radiation, and convection. Conduction involves the direct exchange of molecular energy from a hotter to cooler region. Radiation transfers heat via electromagnetic waves. Convection transfers heat through the movement of fluid molecules by density changes or forced motion. The rate of heat transfer depends on the temperature difference and the resistance to heat flow of the transfer medium.

Uploaded by

Jerymy Dareen Alamares Santos
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 1

Chapter 5

 Heat transfer is an operation that occurs repeatedly in the food industry. Whether it is called cooking, baking, drying,
sterilizing or freezing, heat transfer is part of the processing of almost every food
 Heat transfer is a dynamic process in which heat is transferred spontaneously from one body to another cooler body.
 rate of transfer = driving force / resistance [connected by the general equation]
 rate of heat transfer = temperature difference/ heat flow resistance of medium
 During processing, temperatures may change and therefore the rate of heat transfer will change. This is called
unsteady-state heat transfer, in contrast to steady-state heat transfer when the temperatures do not change.
 Heat can be transferred in three ways: by conduction, by radiation and by convection.
 conduction, the molecular energy is directly exchanged, from the hotter to the cooler region
 An example of conduction is the heat transfer through the solid walls of a refrigerated store
 Radiation is the transfer of heat energy by electromagnetic waves
 An example of radiant heat transfer is when a foodstuff is passed below a bank of electric resistance heaters
that are red-hot
 Convection is the transfer of heat by the movement of groups of molecules in a fluid. The groups of molecules may be
moved by either density changes or by forced motion of the fluid.
 heat conduction, the equation, rate = driving force/resistance,
 rate of heat transfer = driving force x conductance dQ/dt = k A dT/dx
 note! Heat flows from a hotter to a colder body that is in the direction of the negative temperature gradient.
 Thermal conductivity does change slightly with temperature, but in many applications it can be regarded as a constant
for a given material.
 Conduction through a Slab
 rate of heat transfer is given by Fourier's equation: dQ/dt = kA dT/dx
 Under steady temperature conditions dQ/dt = constant, which may be called q: and so q = kA dT/dx
 Convection heat transfer is the transfer of energy by the mass movement of groups of molecules. It is restricted to
liquids and gases, as mass molecular movement does not occur at an appreciable speed in solids.
 Convection coefficients will be studied under two sections{natural convection in which movements occur due to
density differences on heating or cooling; and secondly, forced convection, in which an external source of energy is
applied to create movement. In many practical cases, both mechanisms occur together.}
 natural convection occurs when a fluid is in contact with a surface hotter or colder than itself.
 forced convection a fluid is forced past a solid body and heat is transferred between the fluid and the body, this is
called forced convection heat transfer.

You might also like