THERMODYNAMICS AND AGRO-INDUSTRIAL PROCESSES. A REVIEW

Abstract

The food industry is moving at great speed to cope with the increase in the world population, in parallel advances in agriculture are providing agricultural technologies that give rise to the yield of food production. All the processes to industrially produce agricultural products involve a complex of equipment that works based on energy exchanges in the form of heat. This article tries to explain the principles and applications of thermodynamics in agro-industrial processes based on heat transfer for food processing. The review was carried out through the search and analytical reading of papers and physical and electronic scientific publications such as Google Scholar, Scopus, Scielo, Redalyc and Doaj. The contextualization of the topic focused on the importance, applicability and development of thermodynamics in agro-industrial processes was established as a contribution to scientific knowledge for the use of equipment, inputs, raw materials and products in food production that provide nutritional value and a benefit to human health.