INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Microwaves
|
|
|
Infrared radiation
|
|
|
Conduction
|
|
|
Hot air rising and cool air falling
|
Detailed explanation-1: -Convection combines conduction heat transfer and circulation to force molecules in the air to move from warmer areas to cooler ones. As the molecules closest to the heat source become warm, they rise and are replaced by cooler molecules.
Detailed explanation-2: -Natural convection is caused by density differences. Hot air rises because it is less dense than cold air, so air will rise above a heater and sink near a cold window. Forced convection refers to fluids being pushed around by outside forces.
Detailed explanation-3: -Convection. Convective heat transfer is the transfer of heat between two bodies by currents of moving gas or fluid. In free convection, air or water moves away from the heated body as the warm air or water rises and is replaced by a cooler parcel of air or water.