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Fundamentals of Food Process Engineering pp 223–283Cite as

Heat Transfer

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Part of the book series: FOOD SCIENCE TEXT SERIES ((FSTS))

Abstract

Heat transfer is the movement of energy from one point to another by virtue of a difference in temperature. Heating and cooling are manifestations of this phenomenon, which is used in industrial operations and in domestic activities. Increasing energy costs and in some cases inadequate availability of energy will require peak efficiency in heating and cooling operations. An understanding of the mechanisms of heat transport is needed in order to recognize limitations of heating and cooling systems, which can then lead to adoption of practices that circumvent these limitations. In industrial and domestic heating and cooling, energy-use audits can be used to determine total energy use and the distribution within the process, to identify areas of high energy use, and to target these areas for energy conservation measures.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA

    Romeo T. Toledo

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  1. Romeo T. Toledo
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© 2007 Springer

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Toledo, R.T. (2007). Heat Transfer. In: Fundamentals of Food Process Engineering. FOOD SCIENCE TEXT SERIES. Springer, Boston, MA. https://doi.org/10.1007/0-387-29241-1_7

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