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Altering the Caloric/Fat Content of Food - Term Paper Example

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Name: Instructor: Course: Date: Altering the Caloric/Fat Content of Food Thermochemistry refers to the thorough study of the energy and also the study of heat utilized by both the chemical and the physical reactions resulting into the transformation of nature…
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Altering the Caloric/Fat Content of Food
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Download file to see previous pages Thus thermochemistry focuses on the effects of energy on a specific matter and the surroundings as well. Through a series of studies of food, it has been found that food contains calories in them. Calories are the component of food that is made up of fats as well as the oils. High levels of the calories are not healthy for human consumption; therefore the percentage of the calories in food content like milk or even cheese ought to undergo reduction or alteration to obtain the small percentage essential for human consumption (Kotz, Treichel & Townsend 215). To explain briefly, the fat content in milk is said to be the percentage of milk content that is containing the fat. The content of fat or the calories in milk is due to the presence of the saturated and the unsaturated fatty aids. The level of the fats in milk of a cow is about 3.5% for the whole milk. This percentage means that the weight of the fat in milk is 2%. The alteration or reduction process involves numerous steps or ways. To begin with, for easy isolation of the caloric content in food like milk, the caloric content ought to be measured. Therefore, the amount of the calories in milk is done using the process called the calorimetric process. This process is essential because it enhances the effective determination of the level of fats or the calories in food. In the calorimetric process, the food is set to burn. ...
Kilojoules is a measure of energy in food (Science Buddies). The term system is the region in which the attention is chiefly being the focused. The surrounding is the rest of the region or the universe that is capable of exchanging heat energy with the specific system. Therefore to calculate the amount of heat a system has taken in or the system has release to the surrounding is; q Reaction = - C cal * change in t Where C is the value for the specific heat capacity, q is the amount of the heat value that undergoes absorption or the heat has evolved in a given type of reaction, while the initial t is the value of the temperature change. The calorie is known to be the ancient version of writing the units for energy. A kilocalorie is a resemblance of 1000 calories. Thus the conversion becomes; 1 calorie (Cal) = 4.184 joules (J). The dietary calorie is adequately utilized in the United States as an easier representation of the amount of energy the food contains (State Government of Victoria). The thermo reaction involves the release of heat energy to the surrounding environment (Kotz, Treichel & Townsend 216). This is because the heat energy lost by the product is of less value compared to that of the reactant value. The transfer involves endothermic reaction, which is a reaction that involves the heat energy absorption (Kotz, Treichel & Townsend 215). This is because the amount of heat energy of the product is of a larger value than that of the reactant value. The other important fats/caloric alteration process is through specific heat capacity, which is the amount of energy that can increase the amount of temperature of a substance of a value of one gram by utilizing a temperature of one Kelvin. Therefore, the formula that can be effective for the ...Download file to see next pagesRead More
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