Editing Food engineering (section)

=== Heat transfer in food processing ===
Heat transfer is important in the processing of almost every commercialized food product and is important to preserve the hygienic, nutritional and sensory qualities of food. Heat transfer methods include induction, convection, and radiation.{{cn|date=January 2021}} These methods are used to create variations in the physical properties of food when freezing, baking, or deep frying products, and also when applying ohmic heating or infrared radiation to food.{{cn|date=January 2021}} These tools allow food engineers to innovate in the creation and transformation of food products.