Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After successfully passing the course, students will be able to:
- define and describe the physical properties of food (rheological properties, thermophysical properties, diffusion, dielectric properties ...)
- explain the physical phenomena that occur in the operations and processes in the food industry,
- describe the basic principles and possibilities of application of different methods (spectroscopy, viscometry, DLS, SLS, TEM, SANS) for exploring the structure and composition of food products and thermophysical properties (DTA, DSC),
- to plan the laboratory procedures and independently to conduct an experiment in accordance with the plan of research,
- to implement appropriate computer programs for numerical processing of experimental data and graphic representation of the results obtained; discuss the results and reach a conclusion at the end. |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Introduction. Introduction to operations and processes in the food industry.
2nd week: Rheological properties of food. Elasticity, plasticity, viscosity.
3rd week: The viscosity of non-Newtonian fluid. Rheological properties of dough.
4th week: Experimental techniques of measuring viscosity. Transport of Newtonian and non-Newtonian fluids.
5th week: Rheological properties of granular and powdered foods. Rheological properties of the suspension.
6th week: Application of experimental techniques to study the structure and composition of food products (spectroscopy, DLS, SLS, TEM, SANS).
7th week: Transport of granular and powdered foods and suspension. Textural properties.
8th week: Thermophysical properties. The phase transition temperatures. Freezing temperature. Defrost temperature. The phase transitions at low temperatures.
9th week: The application of experimental techniques in the study of thermophysical properties (DTA, DSC).
10th week: Definitions and determination of the specific heat, latent heat, enthalpy, density, thermal conductivity and diffusion.
11th week: The water in the food. Water activity. Absolute and relative humidity. Sorption isotherms.
12th week: Interface phenomena: liquid-gas, liquid-liquid, solid-liquid, solid-gas.
13th week: Emulsions. Emulsifiers. Aggregation. Sedimentation. Coalescence.
14th week: Foams. Mechanical equilibrium and structure of the foams. Optical properties. The influence of different parameters on the stability of the foams.
15th week: Dielectric properties of food. Diffusion and mass transfer.
Laboratory exercises:
1) The density and bulk density, 2) Refractometry, 3) Surface tension, 4) Adsorption |
