ABSTRACT
Energy is indispensable in food processing as most of the unit operations involve the addition or removal of heat energy to ensure and enhance product quality and shelf life (Rodriguez-Gonzalez et al., 2015). Heat energy is vital due to the requirement for steam at different temperatures and pressures to achieve an acceptable level of food safety (Barron and Burcham, 2001). Numerous definitions exist for the term energy. The oldest definitions of energy from an engineer’s perspective are (Kent, 1916),
Energy or stored work is the capacity for performing work.
Energy is that which is continually passing from one portion of matter to another.
