ABSTRACT
Energy can be defi ned as the potential for providing useful work or heat. There are six basic forms of energy: heat or thermal energy, work, kinetic energy, potential energy, chemical energy, and electromagnetic energy. Energy can neither be created nor destroyed. However, it can be changed from one form to another. Analyses of energy consumption and its effi ciency in food processing facilities involve the application of scientifi c and engineering principles such as physics, chemistry, heat transfer, fl uid mechanics, and thermodynamics.
