Benders'dictionary of nutrition and food technology

234into the oesophagus. A common form of indigestion, treated byantacids.heart of palm Edible inner part of the stem of cabbage palm.Composition /100 g: water 69.5 g, 481 kJ (115 kcal), protein2.7 g, fat 0.2 g, carbohydrate 25.6 g (17.2 g sugars), fibre 1.5 g, ash2g, Ca 18 mg, Fe 1.7 mg, Mg 10 mg, P 140 mg, K 1806 mg, Na14mg, Zn 3.7mg, Cu 0.6mg, Se 0.7µg, vitamin A 3µg RE (41µgcarotenoids), E 0.5 mg, B 1 0.05 mg, B 2 0.18 mg, niacin 0.9 mg, B 60.81 mg, folate 24 µg, C 8 mg.heart sugar Obsolete name for inositol.heat capacity (or thermal capacity) The ratio of heat supplied to,or removed from, a substance and its change in temperature.Specific heat capacity is expressed per unit mass; molar heatcapacity per mol.heat exchanger Equipment for heating or cooling liquids rapidlyby providing a large surface area for the rapid and efficient transferof heat. Used, e.g., for continuous pasteurisation and subsequentcooling.heath hen game bird, Tympanuchus cupido cupido, native to NewEngland.heating, direct Processes in which the heat (and products of combustion)from burning fuel come into direct contact with thefood, as in baking ovens and kiln driers.heating, indirect Processes in which there is a heat exchanger(e.g. metal plates, steam or hot water in pipes) between theburning fuel and the food.heat, latent The amount of heat necessary to change a given massof a substance from one state to another (i.e. melting of a solidor boiling of a liquid to yield vapour), without a change in itstemperature.heat of combustion energy released by complete combustion, asfor example, in the bomb calorimeter. See energy conversionfactors.heat pump System of producing heat or cold by compression orexpansion of air, also known as Joule cycle or air cycle. Modernsystems can produce temperatures as low as −80 °C or as high as200 °C and are being introduced as an environmentally friendlymethod of refrigeration, replacing fluorocarbon and chlorofluorocarbonrefrigerants.heat, sensible Heat used to raise the temperature of a food orremoved during cooling, without a change in phase.heat, specific The amount of heat that accompanies a unit changein temperature by a unit mass of material.heat transfer Occurs in three ways: radiation (transfer by infraredelectromagnetic waves), conduction (movement of heat