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Self-heating food packaging is active packaging with the ability to heat food contents without external heat sources or power, usually using an exothermic chemical reaction. Packets can also be self-cooling. These packages are useful for military operations, during natural disasters, or whenever conventional cooking is not available.
To heat a meal, the bag is first torn open, and a sealed food pouch is placed inside. About 1 US fluid ounce (30 mL) of water is then added to the bag, using the line printed on the bag as a marker. The chemical reaction begins immediately, and takes about 12 to 15 minutes to heat a food pouch to about 60 °C (140 °F).
Endothermic animals mostly use internal heat production through metabolic active organs and tissues (liver, kidney, heart, brain, muscle) or specialized heat producing tissues like brown adipose tissue (BAT). In general, endotherms therefore have higher metabolic rates than ectotherms at a given body mass.
As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction. [8] The initiation of gelatinization is called the T-onset. T-peak is the position where the endothermic reaction occurs at the maximum. T-conclusion is when all the starch granules are fully gelatinized and the curve remains stable.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
Bryan Quoc Le, Ph.D., food scientist and author of 150 Food Science Questions Answered Related: 34 Easy Cast-Iron Skillet Recipes The Whole Family Will Love The Benefits of Cooking In Cast Iron
Pyrolysis has many applications in food preparation. [25] Caramelization is the pyrolysis of sugars in food (often after the sugars have been produced by the breakdown of polysaccharides). The food goes brown and changes flavor. The distinctive flavors are used in many dishes; for instance, caramelized onion is used in French onion soup.
An endothermic process may be a chemical process, such as dissolving ammonium nitrate (NH 4 NO 3) in water (H 2 O), or a physical process, such as the melting of ice cubes. [5] The opposite of an endothermic process is an exothermic process, one that releases or "gives out" energy, usually in the form of heat and sometimes as electrical energy. [1]