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Low-temperature processing also plays an essential role in food processing and storage. During this process, microorganisms and enzymes are subjected to low temperatures. Unlike heating, chilling does not destroy the enzymes and microorganisms but simply reduces their activity, which is effective as long as the temperature is maintained.
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1]
To increase sustainability of food processing there is a need for energy efficiency and waste heat recovery. The replacement of conventional energy-intensive food processes with new technologies like thermodynamic cycles and non-thermal heating processes provide another potential to reduce energy consumption, reduce production costs, and ...
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour , home cooking , and complex industrial methods used in the making of convenience foods .
According to the United States Department of Energy, in 2018 process heat accounted for approximately 50% of energy use in the manufacturing sector, as well as 30% of Greenhouse gas emissions. [1] Accordingly, it is the target of significant efforts to introduce new forms of carbon neutral or at least lower carbon process heat supplies.
The temperature-entropy conjugate pair is concerned with the transfer of energy, especially for a closed system. An isothermal process occurs at a constant temperature. An example would be a closed system immersed in and thermally connected with a large constant-temperature bath. Energy gained by the system, through work done on it, is lost to ...
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
Food reheating and waste sterilization. Less energy consumption for heating food to serving temperature, products in reusable pouches with long shelf life. Additive free foods with good keeping quality of 3 years. Stew type foods Ohmic thawing Thawing without increase in moisture content of the product Shrimp blocks Inactivation of spores and ...