Cooking

Back to EFFICIENCY FINDER

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)

Back to EFFICIENCY FINDER