SubjectsSubjects(version: 953)
Course, academic year 2021/2022
Physical Properties of Foods I - N322002
Title: Fyzikální vlastnosti potravin I
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
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 [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Guarantor: Štětina Jiří doc. Ing. CSc.
Berčíková Markéta Ing. Ph.D.
Is interchangeable with: B322001
Examination dates   Schedule   
Annotation -
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.
Last update: TAJ322 (03.01.2014)
Aim of the course -

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.

Last update: Štětina Jiří (01.09.2013)
Literature -

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

Last update: TAJ322 (25.09.2013)
Learning resources -

Last update: Štětina Jiří (20.09.2013)
Syllabus -

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.

Last update: Štětina Jiří (01.09.2013)
Registration requirements -

Physical Chemistry I

Last update: Štětina Jiří (01.09.2013)
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