SubjectsSubjects(version: 877)
Course, academic year 2020/2021
  
Physical Properties of Foods I - N322002
Title: Fyzikální vlastnosti potravin I
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2014
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:2/1 C+Ex [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Štětina Jiří doc. Ing. CSc.
Berčíková Markéta Ing. Ph.D.
Z//Is interchangeable with: B322001
This subject contains the following additional online materials
Annotation -
Last update: TAJ322 (03.01.2014)
The course is focused on characterization of main physical properties of foods and understanding their importance in the processes of foods production, sensory quality and food shelf life. It is based on the description of food dispersion systems and the effect of their composition on the activity of water; the mechanical, thermal and other food properties. The aim of the course is also to understand the methods for evaluation of psychophysical properties - texture and colour of foods.
Aim of the course -
Last update: Štětina Jiří doc. Ing. CSc. (01.09.2013)

Students will know:

Basic concepts of thermal, rheological and colloidal properties of foods. Overview of evaluation methods.

To estimate the selected physical properties on the basis of food composition.

To assess the factors affecting the physical stability of foods and their effect on shelf life.

Literature -
Last update: TAJ322 (25.09.2013)

R: Rahman S.:Food Properties Handbook, CRC Press, Boca Raton 1995

R: Bourne M.: Food texture and viscosity, Elsevier 2002

A: Rao M.A., Jizvi S.S.H., Datta A.K.: Engineering Properties of Foods, Taylor & Francis Group, Boca Raton 2005

Syllabus -
Last update: Štětina Jiří doc. Ing. CSc. (01.09.2013)

1. Basic physical quantities, food dispersion systems, the particle size distribution.

2. Density of food, porosity, bulk density.

3. Mechanical and rheological properties, basic concepts, consistency, texture

4. Viscosity of food, types of non-Newtonian behaviour, the effects on food processing

5. Methods for determination of food viscosity. Reometers absolute, relative and empirical.

6. Viscoelastic properties, permanent deformation, stress relaxation, manifestation in food processing.

7. Methods of assessment texture and mechanical properties of solid and semi-solid foods.

8. The water activity, osmotic pressure, freezing point of water in foods, water sorption isotherms of foods.

9. The phase transitions in food, nucleation and crystallization, glass transition.

10.Thermal properties: enthalpy, specific heat, latent heat, heat conductivity and thermal diffusivity.

11.Electrical properties: resistance, specific conductivity, dielectric properties

12.Surface properties: interfacial tension, emulsifiers, emulsions, foams.

13.The stability of colloidal dispersions, sedimentation, aggregation, phase separation, gel formation.

14.Optical properties and colour measurement of foods.

Registration requirements -
Last update: Štětina Jiří doc. Ing. CSc. (01.09.2013)

Physical Chemistry I

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Příprava na zkoušku a její absolvování 2 56
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 20
Examination test 30
Continuous assessment of study performance and course -credit tests 20
Oral examination 30

 
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