Physical Properties of Foods

Refraction-absorption-reflection, light propagation and refractometry. Color theory. Light and color. Color measurement techniques. Spectrophotometric color measurement. Tristimulus color measurement system. Munsell Discs. The Kubelka-Munk principle. NIR spectroscopy. Applications of colorimetry in food quality control.
Electrical conductivity. Electrical capacitance and electrical induction. Dielectric properties. Applications in food processing: Oscillating electric fields, Ohmic heating, induction heating, microwave heating.
Specific heat, thermal conductivity, thermal diffusivity. Thermal analysis techniques, differential scanning calorimetry, thermogravimetric analysis. Applications of thermoanalytical methods in food quality control.
Mechanical deformation (isotropic, compression, uniaxial compression/tension, shear). Correlation between rheological parameters. Flow types. Classification of materials according to their rheological behavior. Dynamic tests, the importance of the time scale of deformation study. Fracture mechanics. Linear elastic fracture. Plastic breakage. Time-dependent fracture. Strain hardening and tensile fracture stability. Techniques for measuring mechanical parameters. Relationship between structure and mechanical properties of materials.

The course aims to educate students on

The acquisition of knowledge by them on the subject of the physical properties of foods related both to the study of the structural characteristics of foods and to the applications in processing and quality control procedures during the production of foods.
Understanding the physical laws that govern these properties.
Understanding the mechanisms of foods behavior when they are placed in different environments.
The acquisition of experience in the application of the above knowledge by doing lab demonstrations to the students using appropriate devices and measuring instruments in a specialized laboratory of control and testing of physical methods.

Search, analysis and synthesis of data and information, using the appropriate technologies.
Adaptation to new situations.
Make decisions.
Work independently.
Work in teams.
Work within an international context.
Respect natural environment free,.
Promote creative and causative thinking.

Face to face:

Lectures in the classroom.
Laboratory demonstrations in groups at a physical properties research laboratory.

Food Physics. Physical Properties – Measurement and Applications. by L., O. Figura & A. A.Teixeira
Springer-Verlag. Berlin, Heidelberg 2007.

General