SubjectsSubjects(version: 877)
Course, academic year 2020/2021
  
Doplnit - M322003
Title: Fyzikální a koloidní vlastnosti potravin
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2019
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: 60 / 60 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Guarantor: Štětina Jiří doc. Ing. CSc.
Berčíková Markéta Ing. Ph.D.
Interchangeability : N322022
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (19.12.2017)
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.
Aim of the course -
Last update: Fialová Jana (19.12.2017)

Students will be able to:

Characterize the physical properties of different types of foods.

Describe and compare the methods of determination of the physical properties in terms of their suitability for assessment different types of foods.

Assess the impact of physical-chemical properties of food ingredients on the stability of food dispersion systems and food quality.

Literature -
Last update: Štětina Jiří doc. Ing. CSc. (01.02.2018)

R: Walstra P. Physical Chemistry of Foods, Marcel Decker, New York, Basel 2003 (online: https://www.taylorfrancis.com/books/9780203910436)

A: Bourne M.: Food texture and viscosity, Elsevier 2002 (online: https://www.sciencedirect.com/science/book/9780121190620)

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 (online: http://www.crcnetbase.com/isbn/978-0-8247-5328-3)

Learning resources - Czech
Last update: Štětina Jiří doc. Ing. CSc. (29.01.2018)

E-learning

Syllabus -
Last update: Fialová Jana (19.12.2017)

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).

Registration requirements -
Last update: Fialová Jana (19.12.2017)

Physical Chemistry, Food chemistry

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Příprava na zkoušku a její absolvování 1,5 42
Účast na seminářích 0,5 14
4 / 4 112 / 112
 
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