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Thermal Properties

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Food Physics

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Abstract

Most food processing operations used to prolong the shelf life of foods involve heating foods to temperatures capable of inactivating microbial and enzymatic activity. This chapter provides an understanding of thermal behavior in foods. Basic concepts of thermodynamics, such as enthalpy, heat capacity and higher order phase transitions are explained. Different heat transfer mechanisms and geometries are presented step by step and illustrated with examples. The caloric value of food, its influencing variables and measurement are described. When discussing the methods of thermal analysis, Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG) are considered in detail. At the end of the chapter, numerous application examples are listed, which can be used for further study of methods for conducting thermal analysis.

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Authors and Affiliations

  1. Food Engineering, Hochschule Osnabrück, University of Applied Sciences, Osnabrück, Germany

    Ludger O. Figura

  2. University of Florida, Gainesville, FL, USA

    Arthur A. Teixeira

Authors
  1. Ludger O. Figura
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  2. Arthur A. Teixeira
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Figura, L.O., Teixeira, A.A. (2023). Thermal Properties. In: Food Physics. Springer, Cham. https://doi.org/10.1007/978-3-031-27398-8_8

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