Heat transfer

Definition and stakes

Canning, Freezing, Storing Garden Produce

“ How Food Is Heated
Heat is a form of energy which flows from hot to cold substances. This flow occurs by convection, conduction, and radiation. In a pressure canner, convection and conduction are the primary methods of heat transfer.
Convection heating occurs in thin liquids and in gases like air and steam. As molecules are heated, they become lighter and rise to the top of the jar, displacing cooler ones toward the bottom. This movement is visible in water that is being heated in a clear glass container. Convection heating occurs best in liquids like fruit and vegetable juices or broths.
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Source: Gutenberg

Clive M. Countryman,  Heat-Its Role in Wildland Fire… (1975)

“ As this process continues, heat moves toward those parts of the object that have a lower temperature. This flow of thermal energy as a result of changing molecular activity is heat conduction. Heat can be conducted from higher to lower temperature regions within an object, or between objects in contact when they are at different temperatures. The transfer of heat is accomplished without appreciable movement or displacement of the substances. Whenever heat is transferred through an opaque solid substance, the transfer must be by conduction. ”
Source: Wikisource

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