Prosím čekejte...
Nepřihlášený uživatel
logo VŠCHT
iduzel: 30011
idvazba: 38199
šablona: api_html
čas: 1.12.2021 01:38:00
verze: 5002
uzivatel:
remoteAPIs: https://cis-web-test.vscht.cz/studijni-system/
branch: trunk
Obnovit | RAW

Physical Properties of Foods

Lecture Excercise/laboratory
2020, Summer Semester
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
Mo
Tu
We
Th
Fr
Credits 4
Hours per week 2 / 1 / 0
Examination C+Ex
Study Language Czech
Level []
Guarantor Ing. Markéta Berčíková, Ph.D.
doc. Ing. Jiří Štětina, CSc.

Summary

The course is focused on the application of knowledge of physical chemistry for characterization of physical properties of food raw materials and products and on the assessment of the factors affecting their stability. Attention is mainly devoted to rheological and colloidal properties determining the sensory quality and the shelf life of food. The course also includes methods of evaluation of these properties and an overview of the physical properties of selected groups of food.

Syllabus

1. Thermodynamic aspects of food properties, thermodynamic and kinetic stability. Diffusion - the importance for shelf life of foods..
2. The water activity, osmotic pressure, sorption isotherm. Phase transitions of water in foods: the temperature of freezing point of water, the glass transition temperature.
3. Dispersion systems and microstructure of food, particle size distribution. Colloidal solutions and dispersions: interactions, miscibility and phase separation, gel formation.
4. Surface properties: wettability, emulsifiers, surfactants, emulsions, foams, physical stability.
5. Density and porosity of foods. Capillarity, internal surface. Contraction and dilation, syneresis.
6. Mechanical and rheological properties of foods. The consistency and texture. Viscosity, types of non-Newtonian fluids. Methods for determination of viscosity of foods.
7. Elastic and viscoelastic properties: permanent deformation, stress relaxation, evaluation methods and manifestations in food processing.
8. Methods for evaluation of mechanical properties of semi-solid and solid of food, rheological, empirical and imitative instrumental methods of assessment texture.
9. Thermal properties of foods: specific heat capacity, latent heat, specific heat conductivity and thermal diffusivity.
10.Optical properties of foods and colour measurement. Electrical properties of food, resistance, specific conductivity, dielectric properties.
11.Selected physical properties of loose raw food materials and products.
12.Selected physical properties of food with the cellular structure (fruit, vegetables, meat).
13.Selected physical properties of starch and cereal-based of food (dough, bread)
14.Selected physical properties of food formed by dispersions in fat (fat crystallisation, plastic fats, fat spreads, chocolate).

Literature

R: Walstra P. Physical Chemistry of Foods, Marcel Decker, New York, Basel 2003
A: Bourne M.: Food texture and viscosity, Elsevier 2002
A: Rahman S.:Food Properties Handbook, CRC Press, Boca Raton 1995
A: Rao M.A., Jizvi S.S.H., Datta A.K.: Engineering Properties of Foods, Taylor & Francis Group, Boca Raton 2005

VŠCHT Praha
Technická 5
166 28 Praha 6 – Dejvice
IČO: 60461373
DIČ: CZ60461373

Datová schránka: sp4j9ch

Copyright VŠCHT Praha
Za informace odpovídá Oddělení komunikace, technický správce Výpočetní centrum

VŠCHT Praha
na sociálních sítích
zobrazit plnou verzi