ABSTRACT
The heating and cooling of foods has a profound effect on the quality and nutritive value of the final product. The transfer of heat into or out of a food product is the primary objective of most food processing. Convection heat transfer occurs when liquids or gases are mixed together, thus adding or taking energy from one another. Transferring heat can become quite complicated, as one can see by extending the example of oven baking. Consider a large fish that is being baked. Mankind must stop the flagrant waste of energy in many walks of life, but an important place to begin is the food industry. There are many opportunities for food scientists, engineers, and other professionals to pioneer a change from an energy waste economy to one that ensures that we will continue to have high-quality foods in the face of dwindling nonrenewable energy resources.
