Which form of energy is most often analyzed when developing food processing equipment?

When developing food processing equipment, thermal energy is most often analyzed. This is primarily due to the importance of heat transfer in processes like cooking, pasteurization, and drying, where temperature control is crucial for food safety and quality. Additionally, understanding the thermal properties of food materials helps optimize energy efficiency and processing times. Other forms of energy, such as mechanical and electrical, are also considered but to a lesser extent.