Heat Transfer

Descrição

Food properties of heat transfer - conduction, convection and radiation
Weaving TUACH
FlashCards por Weaving TUACH, atualizado more than 1 year ago
Weaving TUACH
Criado por Weaving TUACH mais de 2 anos atrás
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Resumo de Recurso

Questão Responda
Conduction Heat is transferred by contact of heat source to food (e.g. pan to food) The food molecules vibrate to transfer heat via conduction
Convection Heat is transferred by currents to food Convection takes place in air or liquids
Radiation Heat energy passes in direct lines to the food (e.g. grill to food) Energy from microwaves penetrate the food to transfer energy

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