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DOI: 10.1615/AnnualRevHeatTransfer.2019027380
pages 245-265

Ruben O. Morawicki
Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704-5690

Palavras-chave: Cooking technology, dimensional heating, surface heating, microwave, ohmic, radiofrequency, extrusion, electromagnetic heating


Most foods are cooked by transferring heat from a heating medium or a heated surface to the food by conduction, convection, or radiation. Other techniques rely on the development of heat inside the solid by the application of electric fields, electromagnetic waves, or high pressure, such as in the case of extrusion. Most technologies can be used as one-step cooking operations; or it is not uncommon to have a combined operation to take advantage of the strengths of different technologies. This chapter presents an overview of cooking technologies by application of heat, which is performed on foods to improve their eating quality and nutritional value.

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