Introduction to Food Physics - Chapter 4

<p>It represents the temperature at which all molecular motion ceases. (A)</p> Signup and view all the answers

<p>They have different starting points but the same size degree. (C)</p> Signup and view all the answers

<p>It starts at the theoretical point where all molecular motion ceases. (C)</p> Signup and view all the answers

<p>100°C = 373.15 K (C)</p> Signup and view all the answers

<p>$T_F = T_R - 459.67$ (B)</p> Signup and view all the answers

<p>To perform various heat transfer calculations (B)</p> Signup and view all the answers

<p>Nutritional analysis (B)</p> Signup and view all the answers

<p>Estimating process time for thermal processing (A)</p> Signup and view all the answers

<p>Thermal diffusivity (B)</p> Signup and view all the answers

<p>Thermodynamics (D)</p> Signup and view all the answers

<p>4186-4200 J/kg.°C (D)</p> Signup and view all the answers

<p>Both sensible and latent heat effects (C)</p> Signup and view all the answers

<p>Thompson's approximation (1990) (B)</p> Signup and view all the answers

<p>There is a large decrease in specific heat (A)</p> Signup and view all the answers

<p>Specific heat capacity of the materials (C)</p> Signup and view all the answers

<p>Kjedahl method (D)</p> Signup and view all the answers

<p>A comprehensive model based on composition and temperature (C)</p> Signup and view all the answers

<p>By the specific heat of the ith component multiplied by its mass fraction (C)</p> Signup and view all the answers

<p>Fat (D)</p> Signup and view all the answers

<p>To obtain the nutritional composition (D)</p> Signup and view all the answers

<p>To quantitatively measure heat exchange (C)</p> Signup and view all the answers

<p>30.5°C (B)</p> Signup and view all the answers

<p>Heat lost = Heat gained (B)</p> Signup and view all the answers

<p>Air space between the jacket and cup insulates well (B)</p> Signup and view all the answers

<p>0.150 kg (B)</p> Signup and view all the answers

<p>The alloy and water combined (A)</p> Signup and view all the answers

<p>$4186 , rac{J}{kg , °C}$ (D)</p> Signup and view all the answers

<p>O2 bomb calorimeter (B)</p> Signup and view all the answers

<p>Two systems in equilibrium with a third are in equilibrium with each other. (D)</p> Signup and view all the answers

<p>They do not exchange energy by heat or radiation. (B)</p> Signup and view all the answers

<p>Transfer of energy due to temperature difference. (D)</p> Signup and view all the answers

<p>They must be at the same temperature. (A)</p> Signup and view all the answers

<p>The same temperature signifies thermal equilibrium. (D)</p> Signup and view all the answers

<p>Kelvin is based on absolute zero and thermodynamic principles. (C)</p> Signup and view all the answers

<p>They must have temperature differences. (A)</p> Signup and view all the answers

<p>No energy will be exchanged between the objects. (C)</p> Signup and view all the answers

<p>Temperature differences must exist to allow energy exchange. (B)</p> Signup and view all the answers

<p>0th law of thermodynamics (A)</p> Signup and view all the answers

States that if two systems are in thermal equilibrium with a third, they are in equilibrium with each other.

Condition where two objects exchange no energy by heat or radiation.

When two objects can exchange energy due to temperature difference.

A system that indicates temperature measurement, e.g., Celsius, Kelvin.

The process of changing temperature from one scale to another.

The concept that two systems can be in equilibrium through a shared system.

The transfer of thermal energy between objects due to temperature differences.

Condition when two objects do not exchange energy and are in thermal equilibrium.

An absolute temperature scale starting at absolute zero, used in science.

Systems that can exchange energy or matter with their surroundings.

A measure of how hot or cold something is, affecting food processing.

The amount of heat needed to change a food's temperature by one degree Celsius.

The ability of a food material to conduct heat.

A measure of energy used in heating and phase changes of food during processing.

The process of moving heat in or out of food during cooking or storage.

The amount of heat required to raise the temperature of water by 1°C, approximately 4186-4200 J/kg.°C.

The heat released or absorbed during a phase change, such as freezing or melting, without changing temperature.

An effective specific heat that combines sensible heat and latent heat effects during phase changes.

The thermal property of unfrozen food estimating how much heat is needed to change its temperature.

A model that predicts the specific heat of unfrozen foods based on their composition and temperature.

The lowest possible temperature where no thermal energy exists, defined as 0 Kelvin.

To convert Celsius (°C) to Kelvin (K), add 273.15.

To convert Celsius to Fahrenheit, use the formula T℉ = 5T℃/9 + 32.

The change in temperature (∆T) is the same for Celsius and Kelvin scales but differs in Fahrenheit.

The boiling point of water is 100°C, a common reference in temperature discussions.

A graph plotting pressure against temperature, showing the behavior of gases.

A gas law stating that the pressure of a gas is directly proportional to its absolute temperature at constant volume.

The amount of heat needed to change the temperature of a material per unit mass.

A method to determine the moisture, fat, protein, fiber, carbohydrate, and mineral content in food.

The amount of water present in food, often measured in proximate analysis.

A method for extracting fat from food samples in proximate analysis.

A technique to determine the protein content in a food sample.

An expansion of Siebel's equation for specific heat.

The quantitative measurement of heat exchange between systems.

A device used to measure heat transfer or heat exchange.

The amount of heat needed to raise the temperature of a substance by one degree Celsius.

Calculating heat lost or gained in calorimetry experiments.

The final temperature in a calorimetric process.

Specific heat determination using a heated metal sample.