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Notes on video lecture:
The Transfer of Heat Through Foods via Conduction
Notes taken by Edward Tanguay on August 1, 2013 (go to class or lectures)
Choose from these words to fill the blanks below:
(specific heat capacity) , impedes, capacity, collision, water, thermal, outside, shape, higher, quickly
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conduction
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               energy is transferred from one molecule to the nearby molecule by means of a                   , there is no relocation of molecules
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during cooking, heat is transferred from the                to the center of a solid piece of food by means of conduction, e.g. steak
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cellular structure of food                heat transfer
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rate of heat transfer is determined by
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thickness of food
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overall            of food
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temperature of pan
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amount of time heat is applied
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how much energy is need to heat up food?
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(mass)                                                      (change in temperature)
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heat capacity
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the measurable physical quantity that specifies the amount of heat required to change the temperature of an object or body by a given amount
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water has a very high heat capacity
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you need a lot of energy to heat up water
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in general, the higher the content of            in food, the slower it will heat up
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water also holds heat longer, which is why when you burn your tongue it is usually on parts of food that contain a high amount of water, e.g. a tomato or cheese on a pizza, but probably not the crust
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metals have a low heat capacity
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you don't need a lot of energy to heat up metals
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heat conductance
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how fast heat flows through the food
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silver and copper
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high conductance, low heat capacity (heat up               )
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water (and fish and meat)
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low conductance,              heat capacity (heats up quickly, i.e. has a higher                  to hold heat)
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applications
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stone grill
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stone can store a lot of energy and gradually pass out the heat
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Teppanyaki grill
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style of Japanese cuisine that uses an iron griddle to cook food
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widely used to cook food in front of guests at restaurants
The Transfer of Heat Through Foods via Conduction
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