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Related Concept Videos

Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Mechanisms of Heat Transfer II01:20

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In convection, thermal energy is carried by the large-scale flow of matter. Ocean currents and large-scale atmospheric circulation, which result from the buoyancy of warm air and water, transfer hot air from the tropics toward the poles and cold air from the poles toward the tropics. The Earth’s rotation interacts with those flows, causing the observed eastward flow of air in the temperate zones. Convection dominates heat transfer by air, and the amount of available space for the airflow...
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Mechanisms of Heat Transfer01:14

Mechanisms of Heat Transfer

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Heat transfer between the human body and its environment occurs through four main mechanisms: conduction, convection, radiation, and evaporation.
Conduction, accounting for approximately 3% of body heat loss at rest, is the process of exchanging heat between molecules of two materials in direct contact. This can result in both heat loss and gain. For instance, when the body is submerged in water, which conducts heat 20 times more effectively than air, it can either lose or gain significant...
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Mechanisms of Heat Transfer I01:14

Mechanisms of Heat Transfer I

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Just as interesting as the effects of heat transfer on a system are the methods by which the heat transfer occur. Whenever there is a temperature difference, heat transfer occurs. It may occur rapidly, such as through a cooking pan, or slowly, such as through the walls of a picnic ice box. So many processes involve heat transfer that it is hard to imagine a situation where no heat transfer occurs. Yet, every heat transfer takes place by only three methods: conduction, convection, and radiation.
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Thermal Stress01:09

Thermal Stress

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If the temperature of an object is changed while it is prevented from expanding or contracting, the object is subjected to stress. The stress is compressive if the object expands in the absence of constraint and tensile if it contracts. This stress resulting from temperature change is known as thermal stress. It can be quite large and can cause damage. To avoid this stress, engineers may design components so they can expand and contract freely. For instance, on highways, gaps are deliberately...
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Thermosensation

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Peripheral thermosensation is the perception of external temperature. A change in temperature (on the surface of the skin and other tissues) is detected by a family of temperature-sensitive ion channels called Transient Receptor Potential, or TRP, receptors. These receptors are located on free nerve endings. Those detecting cold temperatures are closer to the surface of the skin than the nerve endings detecting warmth. These thermoTRP channels, while temperature selective, have relatively...
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Esophageal Heat Transfer for Patient Temperature Control and Targeted Temperature Management
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Editorial Overview on Emerging Thermal Food Processing Technologies.

Mohsen Gavahian1, Mahsa Majzoobi2, Asgar Farahnaky2

  • 1Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, No. 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan.

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Thermal processing is crucial for ensuring food safety by eliminating harmful pathogens. This technology is essential for producing safe and stable food products for consumers.

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Area of Science:

  • Food Science
  • Microbiology
  • Thermal Engineering

Background:

  • Thermal processing technologies are indispensable for guaranteeing the microbiological safety of food products.
  • Ensuring food safety necessitates the application of effective thermal processing methods.

Discussion:

  • The efficacy of thermal processing in pathogen reduction is a key consideration for food safety.
  • Understanding the impact of thermal treatments on food quality is vital.

Key Insights:

  • Thermal processing is a cornerstone of modern food safety protocols.
  • The application of heat is a primary method for inactivating foodborne microorganisms.

Outlook:

  • Continued research into optimizing thermal processing parameters is essential.
  • Innovations in thermal processing aim to enhance both safety and nutritional quality.