Culinary function
Transfer heat
Move energy into food, as a medium rather than as a source.
How it is achieved
-
Transfer heat is governed by heat penetration.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications (Food Science & Nutrition 13(10):e70969) 2.1 Heat Transfer and Thermodynamics authoritative
-
Transfer heat is governed by boundary-layer resistance.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications (Food Science & Nutrition 13(10):e70969) 2.1 Heat Transfer and Thermodynamics authoritative
-
Transfer heat is governed by fat as a heat-transfer medium.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications (Food Science & Nutrition 13(10):e70969) 2.1 Heat Transfer and Thermodynamics authoritative
-
Transfer heat is governed by thermal diffusivity.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
What changes
-
Transfer heat increases browning colour.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- A Comprehensive Review on Infrared Heating Applications in Food Processing (Molecules 24(22):4125) 3. Infrared Food Heating Mechanism authoritative
- Applies
- Intensity moderate
- Effect direction raises
-
Transfer heat increases tenderness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (Foods 14(17):2967) 3.2.1 (Effects of Protein Changes on Meat Texture), Changes in Muscle Composition During Sous-Vide Cooking authoritative
- Applies
- Intensity moderate
- Effect direction raises
Not the same as
-
Transfer heat is distinct from remove heat — though the evidence for this is limited.
Limited evidence
- Evidence type
- reasoned inference
- Confidence
- medium