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02 Heat Transfer and Materials in Cooking 1Lahu P JOURNAL OF INFORMATION, KNOWLEDGE AND RESEARCH IN MECHANICAL ENGINEERING ISSN 0975 – 668X| NOV 16 TO OCT 17 , VOLUME –04, ISSUE – 02 HEAT TRANSFER AND MATERIALS IN COOKING 1LAHU P. MASKEPATIL, 2PREETI .R. BHALCHAKRA 3RAHUL R. BIRADAR 1, 2, 3 Department of Mechanical Engineering, Rajgad Dnyanpeeth’s, Shri chhatrapati Shivajiraje College of engineering, Bhor, Pune, Maharashtra, India. ABSTRACT: Heat transfer is a very important aspect in the cooking process. Heating food destroys potentially harmful bacteria and other microorganisms, which makes food safe to eat and easier to digest. When food or liquids become hot, their molecules absorb energy, begin vibrating rapidly, and start to bounce off of each other. As they collide, heat energy is produced and transferred, which warms and cooks our food. Heat transfer is the process of an item or substance coming into contact with a heat source and becoming hot. In more scientific terms, heat transfer is an exchange of thermal energy between two objects. There are three methods of heat transfer namely conduction, convention and radiation. All these methods are being used in cooking methods. Taste and healthiness of the food is our prime requirement. Does mode of heat transfer affect the test and Vitamins and other contents in the food? Various cooking method and their corresponding mode of heat transfer has been discussed and investigated all aspects concerned with the topic . KEY WORDS: Cookware, Cooking methods, heat transfer in cooking I. Introduction: Human prime requirement of life to survive is food and water. Without food human can’t survive. From the ancient period, human has been changing his food from hunger”. Most food has its origin in plants. over the period. Historically, people secured food Some food is obtained directly from plants; but even through two methods: hunting and gathering and animals that are used as food sources are raised by agriculture. Today, the majority of the food energy feeding them food derived from plants. Cereal grain required by the ever increasing population of the is a staple food that provides more food energy world is supplied by the food industry. Food is any worldwide than any other type of crop. Corn (maize), substance consumed to provide nutritional support wheat, and rice – in all of their varieties – account for for the body. It is usually of plant or animal origin 87% of all grain production worldwide. Most of the and contains essential nutrients such as grain that is produced worldwide is fed to livestock. carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and Some foods not from animal or plant sources include assimilated by the organism's cells to provide energy, various edible fungi, especially mushrooms. Fungi maintain life, or stimulate growth. Food safety and and ambient bacteria are used in the preparation of food security are monitored by agencies like the fermented and pickled foods like leavened bread, International Association for Food Protection, World alcoholic drinks, cheese, pickles, kombucha and Resources Institute, World Food Programme, Food yogurt. Another example is blue-green algae such as and Agriculture Organization, and International Food Spirulina. Inorganic substances such as salt, baking Information Council. They address issues such as soda and cream of tartar are used to preserve or sustainability, biological diversity, climate change, chemically alter an ingredient. nutritional economics, population growth, water supply, and access to food. Heat transfer is an important process which is being used for cooking the food. We can’t just eat raw food The right to food is a human right derived from the harvested from plant because human digestion International Covenant on Economic, Social and system is not so strong to digest it so we heat to food Cultural Rights (ICESCR), recognizing the "right to in proper form in order to sustain its healthiness and an adequate standard of living, including adequate taste called cooking. Several methods of cooking has food", as well as the "fundamental right to be free been evolved over the time by humans. Different topographical area peoples prefer different tastes of PRESENTED at NC-RDD-EMS-2017 on 18 /03/2017 at RAJGAD DNYANPEETH TECHNICAL CAMPUS (Degree Engineering and Polytechnic) Dhangawadi, Tal: Bhor, Dist: Pune (Maharashtra). Page 840 JOURNAL OF INFORMATION, KNOWLEDGE AND RESEARCH IN MECHANICAL ENGINEERING ISSN 0975 – 668X| NOV 16 TO OCT 17 , VOLUME –04, ISSUE – 02 the food and thus different cooking method. What is b) Steaming the effect of the cooking method on taste of the food as well as the content of the food is needed to be To steam food, water is added to a pot and then a investigate. As there is heat transfer one has to stand is placed inside the pot. The water level should investigate the cookware and its material. From be under the stand and not above it. There is no pottery to microwave is the journey of cookware. contact between the food and the water that is added What are the properties of the material used in to the pot. Food is then placed on the stand and heat cookware that supports better for cooking? is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. It is II. Cooking methods the hot steam that cooks the food, as there is no contact between the food and the water inside the pot. In cooking, there are some basic methods of cooking This method of cooking for vegetables is very good that are used. These commonly used basic cooking as the food does not lose its flavor and much of the methods are divided into two general groups. The nutrients are not lost during the cooking. groups are: Dry heat cookery methods and moist heat cookery methods. The methods of cooking are c) Grilling divided into these two groups because of the way food is cooked and the type of heat that is used. Let There are two methods of grilling that are used these us have a look at the Dry Heat cookery methods. days. One type of grilling is the one that is commonly used by the people in the village. This is when food is 1. Dry heat Cookery Methods cooked over hot charcoal on an open fire. The food is placed on top of the burning charcoal. Sometimes In dry heat cooking methods, the food being cooked people improvise by using wire mesh and place it does not use water to cook the food. The food is left over the open fire to grill fish or vegetables. The dry and heat is applied to cook the food. Such other method is using grills that are inbuilt in stoves. methods of cooking are: baking, steaming, grilling, In this method, the griller, which has a tray, is heated and roasting. When heat is applied to the food, the up and the food is placed on the grill tray to cook. food cooks in its own juice or the water added to the The heat can be gas-generated or electric-generated food during its preparation evaporates during the depending on the type of stove used. The food is heating process and this cooks the food. Heat is again left to cook on the grill with the doors of the applied directly to the food by way of convection grill open. People who can afford to buy a stove thus making the food to get cooked. The action or would use the grilling part to grill their food. What movement of air around the food cooks it. Let us now happens in this type of cooking is the heat seals the have a look at each of these cooking methods outside part of the food and the juice inside the food cooks it. The flavor of the food is not lost and much of the nutrients are not lost either. Food is frequently a) Baking turned over to prevent it from burning and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this, the food is cooked evenly and thoroughly. d) Roasting With roasting, direct heat is applied to the food. The heat seals the outside part of the food and the juice inside the food cooks the food. Roasting is mainly Figure1. Baking product used when cooking fleshy food like fish, meat or chicken. When heat is applied to the outer covering In baking method of cooking, the food is cooked of the food, it seals it up thereby trapping all the using convection heating. The food is put into an juices inside the food. The action of direct heating, enclosed area where heat is then applied and the heats up the juices inside the food, which then cooks movement of heat within the confined space, acts on the food. Again there is very little nutrient lost and the food that make it get cooked. the flavor is not spoilt. Food is frequently rotated over the spit so that there is even heating applied to PRESENTED at NC-RDD-EMS-2017 on 18 /03/2017 at RAJGAD DNYANPEETH TECHNICAL CAMPUS (Degree Engineering and Polytechnic) Dhangawadi, Tal: Bhor, Dist: Pune (Maharashtra). Page 841 JOURNAL OF INFORMATION, KNOWLEDGE AND RESEARCH IN MECHANICAL ENGINEERING ISSN 0975 – 668X| NOV 16 TO OCT 17 , VOLUME –04, ISSUE – 02 all parts of the food. This is so that heat is applied c) Frying evenly to the food to make it get cooked properly. When food is fried using oil or solid fat it is 2. Moist Heat Cookery Methods important that you observe some rules in handling oil or fat.
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