Chapter 1
INTRODUCTION
Situation Analysis Foods are delicious and healthy that is why the people loved to eat it. Foods should be stored properly. According to Graham Day, 2011, foods that are correctly stored will be protected from contamination, deterioration, and damage. One way to store food is using containers. Containers are used to store objects or food. Food containers are used to hold and transport food at different temperatures (Thomas, 2017). It is very useful for people who have to prepare food and eat it later of the day. Containers, nowadays, are objects that are very helpful to people. They make people’s lives easier. People can store food in it and eat the food on the following day without it being spoiled. Food containers
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According to Kate Halse, 2017, Rubbermaid, PERSIK, Lock&Lock, and OXO are some of the best brands when it comes to soup or food container. These brands already proved that they are the best in making containers. This is the reason that the study must pursue and that the study can prove that a person does not need quality food containers from different brands and a person can just make his or her own improved container that can make a soup hot for a long period. Different brands of soup or food container pop out of nowhere. If there are different brands of container manufacturer then there are also different types of food or soup container. According to Kayla Holman, 2008, there are four types of food containers: plastics are the most popular; metal cans are more costly, vacuum pouches must be sealed properly, and glass jars are more stable but fragile at the same time. There are also different sizes of food containers. The storage of food started a long time ago. According to James Tolboe, 2015, storage of food started in the times of the ancient Egyptians, Mayans and, Greeks. Through their techniques, they were able to preserve food and the people of today adopted these …show more content…
According to Doug Stewart, 2017, James Prescott Joule, an English physicist studied the nature of heat and laid the foundation of the theory known as conservation of energy. According to Heba Soffar, 2015, heat is a thermal energy that flows from a warmer region to a much colder or cooler region. In addition, another meaning of heat is according to Chris Woodford, 2017, heat is a shortened term of saying heat energy. Heat energy is can transforms matters into different states. When ice is heated, it turns into water. When water is heated, it evaporates and then become rain or droplets of water under a cover. The best way to measure heat is through thermometer. According to Chris Woodford, 2017, there are two common scales that are used when heat is being measured. One is Celsius and Fahrenheit, named after Anders Celsius and Daniel Fahrenheit, respectively (Woodford, 2017). Kelvin is also used which was named after William Thompson, popularly known as Lord Kelvin (Woodford,
Thermodynamics is essentially how heat energy transfers from one substance to another. In “Joe Science vs. the Water Heater,” the temperature of water in a water heater must be found without measuring the water directly from the water heater. This problem was translated to the lab by providing heated water, fish bowl thermometers, styrofoam cups, and all other instruments found in the lab. The thermometer only reaches 45 degrees celsius; therefore, thermodynamic equations need to be applied in order to find the original temperature of the hot water. We also had access to deionized water that was approximately room temperature.
Lab 4: Energy Conservation: Hot Stuff!! The purpose of this experiment is to try to find the original temperature of the hot water in the heater using the 60 degrees C thermometer. Use your 60°C thermometer, and any materials available in your laboratory, to determine the temperature of the water in the coffee pot. During this experiment we calculated the original temperature of a heater after it had been cooled down, and we did this by measuring hot, cold, and warm water, with a thermometer that had tape covering 60 degrees and up.
Although Black’s discovery of carbon dioxide was said to lay the foundation for modern chemistry, it wasn’t the only discovery he is credited for. He was the first to conclude that heat and temperature were two different things. Black used water as a universal substance to show that heat is energy, in which may be transported through moving and colliding molecules and the idea that temperature is the measurement of the average motion or kinetic energy of the molecules. He demonstrated this with a bucket of ice monitored by temperature constantly. The ice continually melted, but the temperature remained constant. Black is also well known for his discovery of latent heat, the heat required to convert a solid into a liquid or vapor, or a liquid into a vapor, without change of temperature. Latent heat was con be expressed in two ways: the heat can be absorbed if the change involves solid to liquid or liquid to gas or the heat can be released if the change involves gas to liquid or liquid to solid. Black took this idea and developed “specific heat”, in which is defined as the measured amount of heat required to raise the temperature of a substance by a specified number of degrees.
Joshi et al. (2009) argue that compared with non perishable supply chain, the perishable food cold chain costs are higher in transportation, because the perishable food is to be kept in the refrigerator in order to maintain the quality of the food. What is more, no matter in transportation or storage, different products require different temperatures. E.g. milk should be stored at 4 degrees to 10 degrees, while cheese should be kept at 3 to 5 degrees (Manning et al., 2006).
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
Over the years food has changed from more natural occurring products to quick and easily accessible ones. I for one blame the companies who accept and encourage this. From the previous essay, it also provides a series of questions for which we should be analyzing our food: “How fresh is it? How far was it transported? How pure or clean is it?” (Berry). Simply, we need to be more aware about our food. Food used to be only grown. There was no way
The porpoise of these is to determine the Specific Heat. Also known as Heat Capacity, the specific heat is the amount of the Heat Per Unit mass required to raise the temperature by one degree Celsius. The relationship between heat and temperature changed is usually expected in the form shown. The relationship does not apply if a phase change is encountered because the heat added or removed during a phase change does not change the temperature.
Campbell’s Soup Cans was the first of several works created with this theme. The thirty two paintings are very similar, each one of them has a realistic image of the iconic red and white can of Campbell’s soup over a white background. The paintings have minor variations in the names that indicate the flavor of each soup. The majority of these are written with red letters; however, four varieties have additional black letters, like the “Clam Chowder” painting that says “Manhattan Style” in black letter under the name. The “Beef” flavor can also has black letters indicating that it is made “With Vegetables and Barley”, while the “Scotch Broth” has black letters that say “A Hearty Soup”, and the “Minestrone” can has “Italian-Style Vegetable Soup” also written in this color. In addition, there are two flavors that have words in parenthesis written in red letters under the type of soup. One of them is the “Beef Broth” tha...
This method of calorimetric measurement is good for conserving heat due to the energy transference from the liquid placed in the calorimeter to the calorimeter itself. The law of conservation of energy states that the amount of heat lost equals the amount of heat gained in a well insulated environment.
Heat is thermal energy being transferred from one place to another, because of temperature changes. This can take place by three processes. These three processes are known as conduction, convection, and radiation.
Improvement of technology that is involved in producing, processing, storing and transporting the technology is a model that has been around for a while. This would allow the food to be stored for longer. This model has been developed over time, however, hasn’t been able to improve at the pace required as improving technology would cost a lot of time and money and possess a lot of risk that many businesses aren’t willing to take. Over the years many theories and models have been brought up to solve this issue however, none of them have been affective due to the amount of time and cost being involved, lack of knowledge that the general population has, not enough research behind it and many other various
Thermodynamics is the branch of science concerned with the nature of heat and its conversion to any form of energy. In thermodynamics, both the thermodynamic system and its environment are considered. A thermodynamic system, in general, is defined by its volume, pressure, temperature, and chemical make-up. In general, the environment will contain heat sources with unlimited heat capacity, allowing it to give and receive heat without changing its temperature. Whenever the conditions change, the thermodynamic system will respond by changing its state; the temperature, volume, pressure, or chemical make-up will adjust accordingly in order to reach its original state of equilibrium.
...s in cleaning the kitchen and refrigerator, they clean it almost once a week. Sometimes they store leftover food in the fridge but I find it not safe because bacteria can grow and develop and causes a lot of illness and diseases or it may develop food poisoning too. (News Desk, 2013) I suffered from food poising 3 times because of the stored leftover food and I'm not sure if they still have the same habit of storing food right now. People can keep the food for 3 days maximum, and they have to make sure to eat it within this time or to throw it away. (Zeratsky K, 2012)
Canning is a simple method for capturing food’s delicious and wholesome qualities at natures very best and for preserving food for enjoyment at a later time. Nowadays people choose for can because it may saving the available food for later use. One of the most common methods for preserving foods today is to enclose them in a sterile container. Canning can be glass, plastic and metal can and the basic principle of canning is that a food is sterilized, usually by heating, and then placed within an air-tight container. In the absence of air, no new pathogens can gain access to the sterilized food. In most canning operations, the food to be packaged is first prepared in some way—cleaned, peeled, sliced, chopped, or treated in some other way—and then placed directly into the container. The container is then placed in hot water or some other environment where its temperature is raised above the boiling point of water for some period of time. This heating process achieves two goals at once. First, it kills the vast majority of pathogens that may be present in the container. Second, it forces out most of the air above the food in the container.
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).