ABSTRACT
Heat is a form of energy which is utilized in food processing to ensure food safety, promote digestibility, and enhance the palatability of foods. Heating of foods renders the food safe by the destruction of deteriorative microorganisms. It also leads to the development of flavor and color and improved texture of foods. The exchange of thermal or heat energy between two bodies is termed as heat transfer. Heat transfer can also be defined as the discipline of engineering that deals with the generation, use, conversion, and exchange of heat energy between physical systems and determination of the rate of transfer of heat energy. A striking difference between heat transfer and thermodynamics is that the latter deals with the amount of heat transferred and the former focuses on the rate of heat transferred.
