Course: Physical Characteristics of Food

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Course title Physical Characteristics of Food
Course code TUTP/TE9FV
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 4
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
Lecturer(s)
  • Lapčík Lubomír, prof. Ing. Ph.D.
  • Lapčíková Barbora, doc. Mgr. Ph.D.
Course content
- Introduction to fundamentals, particle size, density, mass balance. - Characteristic dimensions, bulk density, expression of the content of the food ingredients. - Rheological properties of liquid foods, measurement methods, Newtonian fluids. - Rheological properties: Non-Newtonian fluids. - Mechanical properties of solid foodstuff, uni-axial compression, strain stress tensor, stress in tension and compression, modulus of elasticity in tension, modulus of elasticity in compression. - Modulus of elasticity, bulk modulus, shear modulus, Poisson's ratio. - Viscoelasticity, the linear viscoelastic models, penetrometry, dynamic-mechanical measurements. - Instrumental methods of texture evaluation of semi-solid and solid foodstuff, and empirical evaluation methods imitative texture. Rating based on texture compression, evaluation of stiffness limits flow, flexibility, strength, hardness and brittleness in the mouth, penetrometer methods, influence the shape of the probe and its application, methods based on forming, piercing, stretching, elongation, bending and cutting. - Water activity, ionic product of water, pH, Rault´s law, osmotic pressure, free and bound water in foods, adsorption isotherms. - Thermal properties: enthalpy, specific heat, latent heat, thermal conductivity and temperature, change in enthalpy during phase transition, freezing, solution phase diagram, the triple point of water, enthalpy diagram of frozen foods. - Electrical properties: resistance, conductivity, dielectric properties, frequency dependence, loss angle, microwave heating. Interactive and noninteractive mixtures or blends, the dependence on water content and water activity. - Surface properties, emulsions, foams and their properties. - Optical properties and color measurement of foods. Additive and subtractive color mixing, color measurement, scale trichromatic RGB. - CIE XYZ Trischromatic scale, measuring color of foodstuff. Apparatus for measuring reflectance colors, Trischromatic colorimeters, diffuse reflectance spectrophotometers, digital cameras, color perception sensitivity.

Learning activities and teaching methods
Lecturing, Simple experiments
  • Participation in classes - 32 hours per semester
  • Preparation for course credit - 58 hours per semester
prerequisite
Knowledge
Knowledge from a basic course from physics, physical chemistry and solid mechanics.
Knowledge from a basic course from physics, physical chemistry and solid mechanics.
learning outcomes
The student has knowledge of basic physical properties of food, their characterization and quantification by mechanical, optical, dielectric and thermal methods.
The student has knowledge of basic physical properties of food, their characterization and quantification by mechanical, optical, dielectric and thermal methods.
The student understands the classification of foods in terms of their mechanical properties into brittle, firm, soft and ductile.
The student understands the classification of foods in terms of their mechanical properties into brittle, firm, soft and ductile.
The student is able to assess the properties of foodstuffs by texture profile analysis methods.
The student is able to assess the properties of foodstuffs by texture profile analysis methods.
The student has knowledge of the thermal properties of foods and can assess the suitability of the selected DSC, TG DTA methodology for measuring the moisture content of foods.
The student has knowledge of the thermal properties of foods and can assess the suitability of the selected DSC, TG DTA methodology for measuring the moisture content of foods.
The student understands the basic types of food colour determination such as CIE Lab, RGB, etc.
The student understands the basic types of food colour determination such as CIE Lab, RGB, etc.
The student has knowledge of the electrical and dielectric properties of food and can assess the suitability of the application of microwave or induction heating in their preparation.
The student has knowledge of the electrical and dielectric properties of food and can assess the suitability of the application of microwave or induction heating in their preparation.
Skills
The student can determine the color of liquid and solid foods in the L*a*b* system.
The student can determine the color of liquid and solid foods in the L*a*b* system.
The student will be able to assess the types of water present in food and estimate their potential shelf life.
The student will be able to assess the types of water present in food and estimate their potential shelf life.
The student can identify selected textural parameters of foods.
The student can identify selected textural parameters of foods.
The student can distinguish between viscoelastic, plastic and dilatant rheological behaviour of foods.
The student can distinguish between viscoelastic, plastic and dilatant rheological behaviour of foods.
The student can determine the mechanical properties of solid foods and compare their ductility.
The student can determine the mechanical properties of solid foods and compare their ductility.
teaching methods
Knowledge
Lecturing
Lecturing
Dialogic (Discussion, conversation, brainstorming)
Dialogic (Discussion, conversation, brainstorming)
Skills
Simple experiments
Simple experiments
Practice exercises
Practice exercises
assessment methods
Knowledge
Oral examination
Oral examination
Grade (Using a grade system)
Grade (Using a grade system)
Recommended literature
  • Bartovská L., Šišková M. Fyzikální chemie povrchů a koloidních soustav. Praha, 2005. ISBN 80-7080-579-X.
  • Eberhart J.P. Structural and chemical analysis of materials. Chichester, West Sussex, England, 1991. ISBN 0-471-92977-8.
  • Halliday D., Resnick R., Walker J. Fyzika. Část 3. Elektřina a magnetismus. Část 4. Elektromagnetické vlny- optika - relativita. Brno, 2000. ISBN 80-214-1868-0.
  • Lapčík L., Raab M. Nauka o materiálech II. Zlín, 2004. ISBN 80-7318-229-7.
  • Meissner B., Zilvar V. Fyzika polymerů. Struktura a vlastnosti polymerních materiálů. Praha, 1987. ISBN 04-634-87.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester