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    3 Different Ways To Absorb Heat

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    Nathaniel Venus
    Heat transfer is the process by which thermal energy is exchanged between two objects or systems when they are at different temperatures. There are three main methods of heat transfer used in cooking: conduction, convection, and radiation. Conduction involves direct contact between the heat source and food. Convection uses circulation to transfer heat within liquids and air. Radiation transfers heat to food through electromagnetic waves without direct contact. Understanding heat transfer helps foodservice businesses improve cooking methods and dishes.

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    3 Different Ways To Absorb Heat

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    Nathaniel Venus
    23 views6 pages
    Heat transfer is the process by which thermal energy is exchanged between two objects or systems when they are at different temperatures. There are three main methods of heat transfer used in cooking: conduction, convection, and radiation. Conduction involves direct contact between the heat source and food. Convection uses circulation to transfer heat within liquids and air. Radiation transfers heat to food through electromagnetic waves without direct contact. Understanding heat transfer helps foodservice businesses improve cooking methods and dishes.

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    Heat transfer is the process by which thermal energy is exchanged between two objects or systems when they are at different temperatures. There are three main methods of heat transfer used in cooking: conduction, convection, and radiation. Conduction involves direct contact between the heat source and food. Convection uses circulation to transfer heat within liquids and air. Radiation transfers heat to food through electromagnetic waves without direct contact. Understanding heat transfer helps foodservice businesses improve cooking methods and dishes.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views6 pages

    3 Different Ways To Absorb Heat

    Uploaded by

    Nathaniel Venus
    Heat transfer is the process by which thermal energy is exchanged between two objects or systems when they are at different temperatures. There are three main methods of heat transfer used in cooking: conduction, convection, and radiation. Conduction involves direct contact between the heat source and food. Convection uses circulation to transfer heat within liquids and air. Radiation transfers heat to food through electromagnetic waves without direct contact. Understanding heat transfer helps foodservice businesses improve cooking methods and dishes.

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    of 6

    WebstaurantStore 

    / Food Service Resources / Blog

    The Relationship Between Heat Transfer


    and Cooking
    Have you ever wondered how food becomes hot as you prepare it in
    your commercial kitchen equipment? While this is something we usually
    take for granted, the science behind how our food becomes piping hot and
    safe to eat - known as heat transfer - is both complicated and fascinating.
    Keep reading to learn more about the relationship between heat transfer and
    cooking and the important role it plays in your commercial kitchen.
    What is Heat Transfer?
    Put simply, heat transfer is the process of an item or substance coming into
    contact with a heat source and becoming hot. In more scientific terms, heat
    transfer is an exchange of thermal energy between two objects. The rate of
    heat transfer depends upon the temperatures of each entity (i.e. burner and
    saucepan) and the medium through which the thermal energy is being
    transferred.

    How is Heat Transfer Used in Cooking?


    Heat transfer is a very important aspect of the cooking process. Heating food
    destroys potentially harmful bacteria and other microorganisms, which makes
    food safe to eat and easier to digest. When food or liquids become hot, their
    molecules absorb energy, begin vibrating rapidly, and start to bounce off of
    each other. As they collide, heat energy is produced and transferred, which
    warms and cooks our food.

    Methods of Heat Transfer


    There are 3 types of heat transfer:
     Conduction
     Convection
     Radiation
    Each of these methods features its own unique characteristics, but there is
    also some crossover between the different types.
    What is Conduction Cooking?

    Conduction cooking is the process of heat being transferred between objects


    through direct contact. For example, the electric burners on commercial
    stoves will conduct heat energy to the bottom of a pan sitting on top of it.
    From there, the pan conducts heat to its contents. Your deep fryer also cooks
    foods in this manner, as oil has a high rate of heat conduction. Because it's
    responsible for moving heat from the food's surface to its interior, conduction
    occurs when cooking with convection and radiation methods, too.
    Conduction is the slowest method of heat transfer, but the direct contact
    between the cooking surface and the item to be heated allows food to be
    cooked from the outside in. When grilling a steak, for example, conduction
    produces an evenly cooked exterior and a moist, juicy interior that guests are
    sure to love.

    Examples of Conduction Cooking

    Here are a few examples of how heat transfer via conduction works:
     Touching a burner on a stove and being burned
     Grilling steak, chicken breasts, or pork chops
     Using ice water to blanch vegetables after steaming to keep them from
    losing their color
    What is Convection Cooking?
    Convection combines conduction heat transfer and circulation to force
    molecules in the air to move from warmer areas to cooler ones. As the
    molecules closest to the heat source become warm, they rise and are replaced
    by unheated molecules. There are two types of convection.

    Natural Convection

    Natural convection occurs when molecules at the bottom of a cooking vessel


    rise and warm while cooler and heavier molecules sink. This creates a
    circulating current that evenly distributes heat throughout the the substance
    being prepared. For example, when a pot of water is placed on the stove to
    boil, conduction transfers heat from the pot and into the water molecules in
    contact with the interior of the pot. As these molecules heat, convection
    causes them to move away from the interior of the pot as they are replaced by
    cooler molecules. This continuous current creates convection heat transfer
    within the water.

    Mechanical Convection

    Mechanical convection occurs when outside forces circulate heat, which


    shortens cooking times and cooks food more evenly. Examples of this
    include stirring liquid in a pot or when a convection oven uses a fan and
    exhaust system to blow hot air over and around the food before venting it
    back out.

    Examples of Convection Cooking

    Here are a few examples of how heat transfer via convection works:
     Water coming to a boil and circulating in the pot
     Running cold water over frozen food, which transfers heat into the food
    to thaw it more quickly
     Room temperature air moving around frozen food to thaw it

    What is Radiation Cooking?


    In the world of cooking, radiation is the process where heat and light waves
    strike and penetrate your food. As such, there is no direct contact between the
    heat source and the cooking food. There are two main radiant heat cooking
    methods: infrared and microwave radiation.

    Infrared Radiation

    Infrared radiation utilizes an electric or ceramic heating element that gives off
    electromagnetic energy waves. These waves travel in any direction at the
    speed of light to quickly heat food, and are mainly absorbed at the surface of
    whatever you're preparing. Examples of things that create infrared radiation
    are glowing coals in a fire, toaster ovens, and broilers.

    Microwave Radiation

    Microwave radiation utilizes short, high-frequency waves that penetrate food,


    which agitates its water molecules to create friction and transfer heat. If
    you're heating a solid substance, this heat energy is transferred throughout the
    food through conduction, while liquids do so through convection. Microwave
    heat transfer usually cooks food faster than infrared radiation, as it is able to
    penetrate foods several inches deep. Keep in mind that microwave radiation
    works best when cooking small batches of food.

    Examples of Radiation Cooking

    Here are a few examples of how heat transfer via radiation works:
     Warming your hands over a fire
     Lying in the sun to get warm
     Heating up dinner in the microwave

    Whether you're using a pan on a stove, a convection oven, or a heavy-duty


    microwave, conduction, convection, and radiation are all around us. If you
    own a catering company, buffet, food truck, or any other foodservice
    business, understanding the process behind heat transfer will help you make
    your signature dishes even better.
    Posted in: Restaurant Equipment | By Nora Fulmer

       
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