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Annual Review of Heat Transfer
Vish Prasad (open in a new tab) Department of Mechanical Engineering, University of North Texas, Denton, Texas 76207, USA
Yogesh Jaluria (open in a new tab) Department of Mechanical and Aerospace Engineering, Rutgers-New Brunswick, The State University of New Jersey, Piscataway, NJ 08854, USA
Zhuomin M. Zhang (open in a new tab) George W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, GA 30332, USA

ISSN Print: 1049-0787

ISSN Online: 2375-0294

SJR: 0.363 SNIP: 0.21 CiteScore™:: 1.8

Indexed in

Clarivate CBCI (Books) Scopus Google Scholar CNKI Portico Copyright Clearance Center iThenticate Scientific Literature

COOKING TECHNOLOGIES

pages 245-265
DOI: 10.1615/AnnualRevHeatTransfer.2019027380
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ABSTRACT

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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