INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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convection
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conduction
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radiation
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None of the above
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Detailed explanation-1: -Microwave radiation utilizes short, high-frequency waves that penetrate food, which agitates its water molecules to create friction and transfer heat. If you’re heating a solid substance, this heat energy is transferred throughout the food through conduction, while liquids do so through convection.
Detailed explanation-2: -Heating Food One obvious example of microwave heating is in a microwave oven. When you place food in a microwave oven and press the “start” button, electromagnetic waves oscillate within the oven at a frequency of 2.45 GHz. These fields interact with the food, leading to heat generation and a rise in temperature.
Detailed explanation-3: -In an oven, the hot air flows by natural or forced convection while heat is distributed from the heating element by radiation. During baking process, heat is also transfer by conduction from the baking metal container to the baked product.