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Lecturer(s)
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Lapčík Lubomír, prof. Ing. Ph.D.
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Lapčíková Barbora, doc. Mgr. Ph.D.
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Course content
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1. Introduction to fundamentals, particle size, density, mass balance. 2. Characteristic dimensions, bulk density, expression of the content of the food ingredients. 3. Rheological properties of liquid foods, measurement methods, Newtonian fluids. 4. Rheological properties: non-Newtonian fluids. 5. Mechanical properties of solid foods, 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. 6. Viscoelasticity, the linear viscoelastic models, penetrometry. 7. Dynamic-mechanical measurements. 8. Instrumental methods of texture evaluation of semi-solid and solid foods, empirical and imitative methods of texture evaluation. Rating based on texture compression, evaluation of stiffness, flow limits, flexibility, strength, hardness and brittleness in the mouth, penetrometer methods, influence of the shape of the probe and its application, methods based on extrusion, bunching, stretching, elongation, bending and cutting. 9. Water activity, ionic product of water, pH, Rault´s law, osmotic pressure, free and bound water in foods, adsorption isotherms. 10. Thermal properties: enthalpy, specific heat, group heat, thermal and thermal conductivity, enthalpy change during phase transformation, freezing, phase diagram of solutions, triple point of water, enthalpy diagram of frozen foods. 11. Electrical properties: resistance, specific conductivity, dielectric properties, frequency dependence, loss angle, microwave heating. Interactive and non-interactive mixtures, dependence on water content and water activity. 12. Surface properties, emulsions, foams and their properties. 13. Optical properties and measurement of food colour. Additive and subtractive colour mixing, colour measurement, trichromatic RGB scale. 14. CIE trichromatic XYZ scale, measurement of food colour. Instruments for reflective color measurement, trichromatic colourimeters, diffuse reflectance spectrophotometers, digital cameras, colour sensitivity.
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Learning activities and teaching methods
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Lecturing, Simple experiments
- Participation in classes
- 12 hours per semester
- Home preparation for classes
- 38 hours per semester
- Preparation for course credit
- 40 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of basic courses in physics, physical chemistry and mechanics of bodies. |
| Knowledge of basic courses in physics, physical chemistry and mechanics of bodies. |
| learning outcomes |
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| 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 |
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| 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 |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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ADAMCOVÁ, Z. a kol. Příklady a úlohy z fyzikální chemie.. Praha: SNTL, 1989. ISBN 80-03-00104-8.
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ATKINS, P.W. Fyzikálna chémia. 6.vyd.. Bratislava: STU a Oxford: Oxford University Press, 1999. ISBN 0-19-850102-1.
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Bartovská L., Šišková M. Fyzikální chemie povrchů a koloidních soustav. Praha, 2005. ISBN 80-7080-579-X.
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FIGURA, L.O., TEIXEIRA, A.A. Food Physics: Physical Properties - Measurement and Applications.. New York: Springer, 2007. ISBN 978-3-540-34191-8.
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HIEMENZ, P.C., RAJAGOPALAN, R. Principles of Colloid and Surface Chemistry. 3rd Ed.. New York, Basel: Marcel Dekker, 1997. ISBN 0-8247-9397-8.
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MOORE, J.W. Fyzikální chemie. Praha: SNTL, 1981.
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NOVÁK, J. Fyzikální chemie bakalářský a magisterský kurz.. Praha: VŠCHT, 2011. ISBN 80-7080-579-X.
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POUCHLÝ, J. Fyzikální chemie makromolekulárních a koloidních soustav.. Praha: VŠCHT, 2001. ISBN 80-7080-422-X.
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