IMPFT119K Principles of energy transfer in heating food and drink
Overview
This standard is about the principles of energy transfer in heating food and drink. It includes understanding the science of heat transfer and the form of heating, as it is applied in support of food and drink processing.
This standard applies to you if you are a manager, technician or consultant who has responsibility for controlling any heating technologies employed in the production of food and drink products. It is expected that you will control and support others with regard to the development and implementation these technologies.
Knowledge and understanding
You need to know and understand:
1 the applications of heat treatment in the food and drink sector
2 sources of heat both direct and indirect
3 the changes that occur in food and drink products when they are heated
4 how and why heat treatments are controlled and monitored
5 how energy efficiency is optimised
6 what happens at molecular level when food substances are heated
7 how intensity of heat can be measured in food substances
8 the use of Celsius, Fahrenheit, and Kelvin scales for measuring temperature
9 the difference between temperature and energy needed to heat a food substance
10 how energy values used to heat food are measured using the calorie, British Thermal Unit and joule scales
11 how energy is transferred by radiation
12 how energy is transferred by conduction
13 how energy is transferred by convection
14 the characteristics of energy transfer to foods in ovens and convection ovens
15 the characteristics of energy transfer to foods from surface heat contact
16 the characteristics of energy transfer to foods inretorts
17 the characteristics of energy transfer to foods in microwave ovens
IMPFT119K Principles of energy transfer in heating food and drink
Overview
This standard is about the principles of energy transfer in heating food and drink. It includes understanding the science of heat transfer and the form of heating, as it is applied in support of food and drink processing.
This standard applies to you if you are a manager, technician or consultant who has responsibility for controlling any heating technologies employed in the production of food and drink products. It is expected that you will control and support others with regard to the development and implementation these technologies.
Knowledge and understanding
You need to know and understand:
1 the applications of heat treatment in the food and drink sector
2 sources of heat both direct and indirect
3 the changes that occur in food and drink products when they are heated
4 how and why heat treatments are controlled and monitored
5 how energy efficiency is optimised
6 what happens at molecular level when food substances are heated
7 how intensity of heat can be measured in food substances
8 the use of Celsius, Fahrenheit, and Kelvin scales for measuring temperature
9 the difference between temperature and energy needed to heat a food substance
10 how energy values used to heat food are measured using the calorie, British Thermal Unit and joule scales
11 how energy is transferred by radiation
12 how energy is transferred by conduction
13 how energy is transferred by convection
14 the characteristics of energy transfer to foods in ovens and convection ovens
15 the characteristics of energy transfer to foods from surface heat contact
16 the characteristics of energy transfer to foods inretorts
17 the characteristics of energy transfer to foods in microwave ovens
Keywords Food; Energy; Heat; Heating; Technology