Thermodynamics and Heat Transfer Terms and Definitions, Quizzes of Food Process Engineering

Download Thermodynamics and Heat Transfer Terms and Definitions and more Quizzes Food Process Engineering in PDF only on Docsity! TERM 1 Latent Heat DEFINITION 1 Heat required to accomplish a phase change TERM 2 Sensible Heat DEFINITION 2 Sensible heat is heat exchanged by a body thermodynamic system that has as its sole effect a change of temperature. Does not undergo a phase change. TERM 3 Vapor Pressure DEFINITION 3 Measure of the rate at which water molecules go from liquid to gas TERM 4 Enthalpy DEFINITION 4 Enthalpy is a measure of the total energy of a thermodynamic system. It includes the internal energy, which is the energy required to create a system, and the amount of energy required to make room for it by displacing its environment and establishing its volume and pressure. TERM 5 Specific Heat DEFINITION 5 Heat capacity, or thermal capacity, is the measurable physical quantity that characterizes the amount of heat required to change a substance's temperature by a given amount. TERM 6 3 forms of energy transfer DEFINITION 6 conductionconvectionradiation TERM 7 Convection DEFINITION 7 Bulk movement of fluid, like diffusion but with heat. TERM 8 Steady State Conduction DEFINITION 8 Q = kA(t2 - t1)/xk = conductivityA = areax = distance TERM 9 Natural Convection DEFINITION 9 Natural convection is a mechanism, or type of heat transport, in which the fluid motion is not generated by any external source but only by density differences in the fluid occurring due to temperature gradients. Bakery ovens, evaporators TERM 10 Forced Convection DEFINITION 10 Forced convection is a mechanism, or type of transport in which fluid motion is generated by an external source. Blast freezers, fans, pumps TERM 21 Continuous Rotary Retort DEFINITION 21 Continuous rotary retorts provide continuous container handling and intermittent product agitation.This retort system is constructed of a series of cylindrical vessels called shells usually 1.5 meters in diameterProcessing and cooling take place in separate shells connected by transfer valves. TERM 22 Blanching DEFINITION 22 Used prior to freezing to inactivate enzymesCookingprocess wherein the food substance, usually a vegetable or fruit, is plunged intoboilingwater, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process TERM 23 Extrusion DEFINITION 23 Extrusion is a process used to create objects of a fixed, cross- sectional profile. A material is pushed or drawn through a die of the desired cross-section. Pasta, plastic, fish sticks, hot dogs TERM 24 Hot Extrusion DEFINITION 24 Cooks the product while it's being cutHigh temp, short time TERM 25 Requirements for Optimal Evaporation DEFINITION 25 Rapid rate of transferlow temperature operation through application of vacuumefficient energy useefficient energy use and recovery TERM 26 Distillation DEFINITION 26 Distillation is a method of separating mixtures based on differences in volatilities of components in a boiling liquid mixture.