Basics of Heat Transfer

Do you know about Heat Transfer ? Heat Transfer in food engineering proses is very important. In the simplest of terms, the discipline of heat transfer is concerned with only two things: temperature, and the flow of heat. Temperature represents the amount of thermal energy available, whereas heat flow represents the movement of thermal energy from place to place.

On a microscopic scale, thermal energy is related to the kinetic energy of molecules. The greater a material's temperature, the greater the thermal agitation of its constituent molecules (manifested both in linear motion and vibrational modes). It is natural for regions containing greater molecular kinetic energy to pass this energy to regions with less kinetic energy.

Several material properties serve to modulate the heat tranfered between two regions at differing temperatures. Examples include thermal conductivities, specific heats, material densities, fluid velocities, fluid viscosities, surface emissivities, and more. Taken together, these properties serve to make the solution of many heat transfer problems an involved process. source :

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