Ch 5 Food Science: Energy: matter in motion

Microwaves cause certain molecules to vibrate rapidly, which then transmit energy to neighboring molecules. Microwaves have the greatest effect on ___.

• fats

• proteins

• sugars

• water

Temperature is ____.

• another term for heat

• an indirect measure of molecular motion

• the measure of the average potential energy of individual molecules

• All of the above.

Higher temperatures increase the rate of reactions because ____.

• both conduction and convection are used

• less energy is absorbed

• more molecules collide faster

• surface area increases

Which form of energy is most often analyzed when developing food processing equipment?

• Chemical

• Electrical

• Mechanical

• Radiant

The energy required to create a phase change without changing the temperature is called ____.

• calories

• joules

• latent heat

• specific heat

____ energy can be efficiently transported and changed from one form of energy to another.

• Chemical

• Electrical

• Mechanical

• Nuclear

Microwaves cook food by converting ____ energy into ____ energy.

• A. chemical, electrical

• B. electrical, radiant

• C. radiant, electrical

• D. electrical, mechanical

When heat is transferred by convection, it is because ____.

• molecules are pushed together

• the fluids become more dense

• of the motion of fluids or gases

• All of the above.

Which is an example of heat being transferred mainly through conduction?

• A. A baseboard furnace heating a room.

• B. Bacon cooking on a skillet.

• C. Water boiling in a kettle.

• D. All of the above.

The heat energy needed to raise the temperature of 1 g of water one degree C is a ____.

• calorie

• joule

• kilocalorie

• vaporization