Rheological properties of food
Lecture (L): Introduction to rheological properties of food. Elasticity and plasticity.
Lab work (LW): Determination of elasticitical and plasticitical properties.
L: Rheological properties of liquid food. Factors Affecting Rheological Properties of
food. Rheological properties of the suspension. Viscoelasticity. Rheological properties of dough. Equipment for determining rheological properties.
Seminar (S): The Viscosity of Newtonian and non-Newtonian Systems. Rotational rheometer. Capillary rheometer. Transport of liquid food through pipelines. Darcys’ equation. Pump power calculations.
LW: Determination of rheological properties of food, application of rotational rheometer, application of a rheometer with a falling sphere. Application of capillary rheometer.
Texture and methods of determining the texture of solid food
L: Texture. Physical Properties of Powdered Materials.
LW: Determination of Physical Properties of Powdered Materials. Determination of Solubility parameters of powdered materials.
Thermophysical properties of food
L: Temperature change phases. Food properties at low temperatures. Changes of thermophysical properties below freezing point. The glass transition, Irruptive recrystallization, ante-melting.
S: Determination of freezing point using mathematical models. Assessment of latent heat, density, apparent specific heat, enthalpy and coefficient of thermal conductivity at phase change.
LW: Differential thermal analysis. Food Properties at Low temperatures.
Water in foods
L: The state of water in food. Relative and absolute humidity of food. Monolayer. Isotherm food sorption. Water activity.
S: Mathematical interpretation of water activity and sorption isotherms.
LW: Determination of food sorption isotherm at different humidity conditions in environment.
L: Coloid systems. Surface activity. Foaming. Emulsification. HLB number of emulsifiers.
LW: Determination of foaming properties. Determination of emulsion stability.
Dielectric properties of food
L: Dielectric and Microwave Part of Electromagnetic Spectrum - Application at food. Effect of electromagnetic spectrum of a certain wavelength on properties food.
S: Determination of dielectric properties of food.
To enrol in this course, the following courses must be completed: