ABSTRACT
This chapter explores why is heat transfer so important in culinary science and technique. The exchanges by radiation are like the exchange of visible light. Light is electromagnetic radiation with wavelength between 400 nm (purple) and 800 nm (red). However, most of the radiative heat transfers occur in the infrared range (wavelength of some micrometers). In the case of internal transfer limitation, a local heat balance has to be written. Indeed, in this case, the surface/core temperature difference is large compared with the product/fluid temperature difference. In intermediate cases, the local (partial derivative) heat balance equation is the same as previously, but the boundary condition has to take into account the convective heat transfer resistance. Baking bread in an oven is not a simple problem of convection/conduction of heat in a solid.
