Cooking
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1. OBJECTIVE
Cooking is a food-oriented unit operation. Cooking and boiling are heat processing techniques applied to foodstuffs to alter the texture, colour and moisture content of the food, or to facilitate other later processes (Unit Operations of Chemical Engineering, McCabe, Smith, Harriot, 5th Edition, McGrawHill).
2. FIELD OF APPLICATION
Cooking is mainly applied in the food industry.
3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT
Information about the techniques, methods and equipment can be found in the file Cooking in food industry.
4. RELEVANT PARAMETERS TO ENERGY
- Temperature
- Pressure
- Medium
- Material characteristics (e.g. temperature sensitivity)
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