Welcome back. Lets talk about Gastronomy the next section, about Cooking via the Heat Transfer.

Now when we talk about heat transfer in cooking there are few processes actually we're going to do including the mixing of food. Including heating up something using your utensils so that we can heat up the food. We can talk about the chilling so that the food can be raised at a high temperature and we cool it down to a low temperature or we talk about freezing. Basically you want to have the food frozen. Now all these would involve the transfer of energy. And we are going to talk about one by one. Now, energy as we understand can exist in multiple form such as chemical energy. Chemical energy usually are energy which is store in the substance where they keep all this molecule and atoms bound together. That's called chemical energy. Electromagnetic energy these are the energy which can be transmitted in wave form so that it can go from one place to the other without any medium in between. And that's referred to as electromagenetic energy. Kinetic energy is very easy to understand when you move around you have motion you have vibration you migrate from one place to another place. That's referred to kinetic energy, movement is involved. Thermal energy is very easy to understand it's talking about the change in temperature. So from very low temperature to high temperature we say that there's an increase of thermal energy. And finally potential energy when we have any kind of such as a bottle. When we move it from one place to the other basically we would have energy stored in them in a potential form that can be used later on. That is called the potential energy. Now all this energy form they are inter convertible. Essential it's following the law of thermodynamics. Energy can be transferred from one form into

another form. Now lets look at actually how heat energy is being transferred. When we say that heat when it is in the atomic scale we're talking about how this kinetic energy of a molecule or substance. When they are being transferred from one place to the other place through movement of molecules. Now so all this would involve the change of position. Change of orientation and change of their vibration frequency. And all this results in increase or decrease of their heat energy. Now in this whole process when some substance is changed from low kinetic energy to high kinetic energy we call that heat transfer. Now of course, what we're dealing with is including chilling, freezing, heating and all these things essentially we use in cooking. Now how about temperature. Temperature in a way is a very convenient way for us to measure what that kinetic energy is really is. We're refering to what the average speed a molecule of substance they are moving. Now so the higher the temperature that means they are more active the faster they are moving. The lower the temperature basically they are more stagnant. They are not moving around, and of course at the condition of absolute zero, that is in minus 273.15 Celsius degrees. What we have is that basically the molecules or the particles, they stay without any motion. And in that situation, we call it absolute zero. When we talk about heat and temperature, inevitably we need to talk about how heat flow from one place to another place. So I want to introduce to you a very simple equation. Not that I want you to remember it, but then it highlights some of the key elements of this so called heat and temperature and the flow of energy. Now basically the flow of energy can be highlighted in this, mark by Q. Q is amount of energy and t is the amount of time. So therefore the amount of energy transfer per unit time, that's referred to the rate of the heat transfer or heat flow.

And this is affected by a few parameters including k mark here, referring to the very characteristic property of a substance this heat is transferring through. A refers to the area. That means how large a area this energy is being transferred through. Delta T refers to the temperature difference. Whether it's going from a very high temperature to a very low temperature, or they only differ by very little. So of course the higher the difference between the two temperature the faster the flow of the energy is. And of course finally L, L refers to the distance between this two sources. One is the energy source, the other one is the sink where the energy is going towards. Now having that I want to highlight that when we are cooking, we usually deal with a few ways that heat is being transferred. Usually they are done by conduction, convection, radiation, vaporization or condensation. And sometimes we refer to that case as a phase transition. All this would involve transfer of heat from one form to the other form. Now with that let's take a break and we'll look at each of them and see actually what's the principle behind them.