Physical Properties of Food
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1. komponenta
| Lecture type | Total |
|---|---|
| Lectures | 30 |
| Seminar | 15 |
| Field exercises | 2 |
| Laboratory exercises | 13 |
Description:
After successfully mastering the course Physical properties of food, the undergraduate student will be able to analyse the rheological properties of solids (texture), semi-liquid and liquid food products. They will also be able to determine and interpret changes in the physical properties of granular and powder materials, and the dielectric properties of food as well as the phase boundary of complex systems. Students will be able to analyse and interpret phase transitions at low temperatures (thermophysical properties of food) as well as sorption isotherms in dehydrated food products. Students will calculate the parameters of pump power and fluid transport through the pipe. Explain the concepts and list the textural properties of food. Students will explain the concepts of relative humidity, absolute humidity, monolayer, and water activity in foods. Students will determine the impact of nonthermal techniques on the physical properties of food and explain the impact of thermal technologies on the physical properties of food. They will explain the concepts of dielectric properties of food, diffusion, and mass transfer (mass and energy balance). Students will successfully identify equipment to analyse and determine the physical properties of food. Also, explain the existing legislation (regulations and standards for determining the physical properties of food).
Exercises and seminars:
Determination of rheological properties of liquid and semi-liquid materials using a rotational rheometer. Determination of rheological parameters for non-Newtonian materials. Pipeline sizing during liquid and semi-liquid food processing. Determination of the required pump power during the transport of semi-liquid and liquid materials. Determination of physical properties of powder materials, determination of pH of liquids, determination of conductivity of liquids and solubility. Calculation of freezing point, latent heat, and food enthalpy. Determination of thermophysical properties of food (freezing points by mathematical models). Determination of density, apparent specific heat, enthalpy, and thermal conductivity coefficient at phase changes. Determination of sorption isotherms of dehydrated products and dielectric properties. Monitoring of thermophysical properties using additive techniques - 3D printing. Determination of foaming properties and foam stability. Independent seminar assignments: the influence of different food processing on the physical properties of food. Field exercises: Visits to factories where students will gain insight into changes in the physical properties of food during processing.
Exercises and seminars:
Determination of rheological properties of liquid and semi-liquid materials using a rotational rheometer. Determination of rheological parameters for non-Newtonian materials. Pipeline sizing during liquid and semi-liquid food processing. Determination of the required pump power during the transport of semi-liquid and liquid materials. Determination of physical properties of powder materials, determination of pH of liquids, determination of conductivity of liquids and solubility. Calculation of freezing point, latent heat, and food enthalpy. Determination of thermophysical properties of food (freezing points by mathematical models). Determination of density, apparent specific heat, enthalpy, and thermal conductivity coefficient at phase changes. Determination of sorption isotherms of dehydrated products and dielectric properties. Monitoring of thermophysical properties using additive techniques - 3D printing. Determination of foaming properties and foam stability. Independent seminar assignments: the influence of different food processing on the physical properties of food. Field exercises: Visits to factories where students will gain insight into changes in the physical properties of food during processing.
Learning outcomes:
Literature:
- Prehrambeno-tehnološko inženjerstvo 1, Vesna Lelas, Golden marketing, Tehnička knjiga, 2000.
- FIZIKALNA SVOJSTVA SLOŽENIH SUSTAVA priručnik za studente, Anet Režek Jambrak i Tomislava Vukušić, Interna skripta (recenzirana), 2017.
- Introduction to food engineering, Literatura dostupna na Merlinu, R. Paul Singh Dennis Heldman, Academic Press, 2008.
- Fundamentals of food process engineering, Literatura dostupna na Merlinu, Toledo, Romeo, Food Science Text Series, Springer-Verlag US, 2007.
- Handbook of food engineering practice, Literatura je dostupna na Merlinu., Kenneth J. Valentas, Enrique Rotstein, R. Paul Singh, CRC Press, 1997.
- Unit operations in food engineering, Albert Ibarz, Gustavo V. Barbosa-Canovas, CRC Press, 2002.
- Dodatna literatura (novi izvori i dostupni novi naslovi), Svake akademske godine (prema potrebi) stavljat će se na Merlin dopunska literatura., n.a, n.a, 2025.
Prerequisit for:
Enrollment
:
Passed : Basics of thermodynamics
Passed : General Chemistry
Passed : Principles of Engineering
Passed : Basics of thermodynamics
Passed : General Chemistry
Passed : Principles of Engineering
4. semester
Mandatory course
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Regular
studij
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Food Technology
Consultations schedule: