Foods preparation and cooking

Esters are often fragrant, sweet-smelling compounds, and many plant flavours are esters. Some suitable ones are used in cooking and food preparations. Many of the exotic scents are either natural or synthetic esters. 

Wliile heat transfer processes are very useful in the energy field, there are many other industries that rely heavily on heat transfer. The production of chemicals, the cooling of electronic equipment, and food preparation (both freezing and cooking) rely heavily on a thorough knowledge of heat transfer. 

The plants and animals we have chosen to use as foods naturally contain, as we have already noted, thousands of chemicals that have no nutritional role, and when we eat to acquire the nutritionally essential chemicals we are automatically exposed to this huge, mostly organic, chemical reservoir. Of course, human beings have always manipulated foods to preserve them or to make them more palatable. Processes of food preservation, such as smoking, the numerous ways we have to cook and otherwise prepare food for consumption, and the age-old methods of fermentation used to make bread, alcoholic beverages, cheeses and other foods, cause many complex chemical changes to take place, and so result in the introduction of uncounted numbers of compounds that are not present in the raw agricultural products. 

From the standpoint of food and food preparation, the development of various cuisines related to practical, engineering-type considerations. For example, Chinese cuisine evolved from the need to conserve fuel during cooking thus food was cut into small pieces and quickly stir-fried to completion. This represents an early application of heat transfer from energy conservation considerations (Wilson 2012). 

The acceptabihty of food is deterrnined by its flavor, and a large variety of industrial flavorings are used for the commercial preparation of foods. Most of the daily food intake, even in industrialized countries, contains flavor naturally or flavor formed during cooking and preparation for human consumption. Only a minor part of the daily food intake is covered by foods containing added flavorings. 

Starch is often modified by hydrolysis with hydrochloric or sulfuric acid (93). The resulting product is resistant to syneresis, keeps food in suspension after cooking, and exhibits much greater free2e—thaw stabUity than unmodified starch. Modified starch is commonly used in baby food, fro2en prepared foods, pie fillings, meat products, and candy. 

Food wastes. Food wastes are the animal, fruit, or vegetable residues (also called garbage) resulting from the handhug, preparation, cooking, and eating of foods. The most important charac teristic of these wastes is that they are putrescible and will decompose rapidly, especially in warm weather. 

Fat retention capacity should be used only for the cases where aqueous preparations of the materials are treated with fats or oil (as in some food preparations), stress applied (usually by heating), and the separated oil measured. A common test of this nature is one used on meat emulsion systems following their cooking process. The special methodological influences strongly... 

Fats occur naturally in food and play a significant role in human nutrition. Fats are used to store energy in the body, insulate body tissues, cushion internal organs, and transport fat-soluble vitamins in the blood. Fats also play in an important role in food preparation They enhance food flavor and food texture, make baked products tender, and conduct heat during cooking. 

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