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The course is focused on characterization and measurement method of physical properties of food raw materials and products and on the assessment of the factors affecting their stability.
Last update: Pátková Vlasta (15.11.2018)
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Defense individually processed topic. Oral exam. Last update: Pátková Vlasta (15.11.2018)
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Z: Walstra P. Physical Chemistry of Foods, Marcel Decker, New York, Basel 2003
Z: Bourne M.: Food texture and viscosity, Elsevier 2002
Z: McClements D.J.: Food Emulsions: Principles, Practice and Technique, CRC Press, London 1999.
D: Rahman S.:Food Properties Handbook, CRC Press, Boca Raton 1995
D: Rao M.A., Jizvi S.S.H., Datta A.K.: Engineering Properties of Foods, Taylor & Francis Group, Boca Raton 2005 Last update: Pátková Vlasta (15.11.2018)
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Physico-chemical aspects of food properties, water activity and activity of solutes, water sorption isotherm.
Phase changes in food: freezing of water, glass transition, crystallization of fat, gel formation.
Dispersion systems and food microstructure, surface energy, colloidal interactions and stability.
Characterization and modeling of rheological properties of non-Newtonian fluid and the viscoelastic materials.
Methods of assessing texture. Mechanical properties and stability of gels, emulsions, and foams. Last update: Pátková Vlasta (15.11.2018)
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Self-study of scientific literature. Last update: Pátková Vlasta (15.11.2018)
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Students will be able to:
Physico-chemical aspects, especially thermodynamics and colloidal chemistry, of characterization of foods physical properties and stability.
Modern methods for assessing food disperse systems and microstructure of food.
Methods for evaluation of rheological properties and texture of food raw materials and products using models of non-Newtonian fluids and viscoelastic materials. Last update: Pátková Vlasta (15.11.2018)
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Magister study programme of chemistry, food chemistry or food technology. Last update: Pátková Vlasta (15.11.2018)
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none Last update: Pátková Vlasta (15.11.2018)
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