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Effect of heat on food
The document discusses the effects of heat on various components of food. Proteins coagulate and become tough or dry between 71-85°C. Cooking meats properly can make them tender. Acids like lemon juice and vinegar speed coagulation and help dissolve connective tissue. Carbohydrates undergo processes like caramelization and gelatinization when heated, while acids inhibit gelatinization. Heat softens fruits and vegetables by breaking down fiber, though sugar makes fiber firmer and baking soda softer. Fats begin to break down and deteriorate rapidly when heated to their smoke point. Minerals may leach out and vitamins can be destroyed by heat and cooking elements. Heat is transferred through conduction, convection,
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Effect of heat on food
- 1. Effects of Heaton Food
- 2. • Coagulation –exposure of proteins to excessive heat toughens them and makes them dry. Most proteins complete coagulations or are cooked at 71*C to 85*C
- 3. • By cookingproperly, tough meats can be made tender.
- 4. • Acids, likelemon juice, vinegar and tomato products do two things to proteins: 1. speed coagulation 2. help dissolve some connective tissue
- 5. CARBOHYDRATES • Caramelization • Gelatinization •Acids inhibits gelatinization
- 6. FRUITS AND VEGETABLES •The softening of fruits and vegetables in cooking is, in part, the breaking down of fiber.
- 7. • Sugar makesfiber firmer • Baking soda makes fiber softer.
- 8. FATS • When fatsare heated, they begin to break down.
- 9. Smoke point –the temperature at which the fat deteriorate rapidly and begins to smoke.
- 10. MINERALS AND VITAMINS • Mineralcomponents may be leashed out, or dissolved away from foods during cooking.
- 11. • Vitamins andpigments may also be destroyed by heat, by long cooking and by other elements present during cooking.
- 12. HEAT TRANSFER A. Conduction B.Convection C. Radiation
- 13. 1. When heatmoves directly from one item to something touching it. A. Conduction
- 14. 2. When heatmoves from one part of something to an adjacent part of the item.
- 15. B. Convection 1. Natural– hot liquids and gases rise while cooler ones sink.
- 16. 2. Mechanical –heat is transferred more quickly to the food and the food cooks faster.
- 17. C. Radiation 1. Infrared– an electric element or ceramic element heated by a gas flame becomes so hot that it gives of infrared radiation which cooks the food.
- 18. 2. Microwave –the radiation generated by the oven penetrates partway into the food, where it agitates the molecules of water.