IMK 209 — Overview of Physical Properties of Food
-
Upload
professor-abd-karim-alias -
Category
Education
-
view
476 -
download
1
description
Transcript of IMK 209 — Overview of Physical Properties of Food
![Page 1: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/1.jpg)
SIFAT-SIFAT FIZIKAL MAKANAN (PHYSICAL PROPERTIES OF FOODS)
![Page 2: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/2.jpg)
Presented by
E-mail: [email protected] Website: http://www.indtech.usm.my/
karim/AKA/Home.html
Prof. Dr Abd Karim Alias Universiti Sains Malaysia
![Page 3: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/3.jpg)
} Don’t judge the book by it’s cover } First impression counts! } Appearance can be deceptive…
Physical appearance as SEEN by one’s eyes are an important measure of overall property or quality attributes of an object.
Let’s examine some examples…
![Page 4: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/4.jpg)
…those properties that lend themselves to description and quantification by physical rather than chemical means.
Physical Properties of Foods
![Page 5: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/5.jpg)
![Page 6: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/6.jpg)
The study of the principles and measurement of various physical properties of foods that are important in handling, preparing, processing, preserving, packaging, storing and distribution of foods
Scope
![Page 7: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/7.jpg)
} To define and describe physical properties of foods that measure the overall quality of fresh and prepared foods.
} To describe principles of instrumental methods and their limitations that are currently available to determine physical properties of foods.
Course Objectives
![Page 8: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/8.jpg)
} To gain knowledge & develop skills in identifying and quantifying physical properties and their interrelationships.
} To understand the significance and importance of physical properties & their roles in food processing & food quality.
Course Objectives
![Page 9: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/9.jpg)
} Discuss the role of physical properties, in conjunction with chemical, biochemical and microbiological aspects, in determining food safety and quality;
} Use the physical parameters to design appropriate conditions for food processing;
} Apply the basic science, food science and engineering knowledge to achieve certain set of quality attributes of food.
![Page 10: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/10.jpg)
é Physical Attributes & Parameters – Dimensions, mass (weight), density, specific gravity, volume, colour, force, pressure (vacuum), etc.
é Rheological Properties § Deformation of solids &
viscoelasticity § Viscosity and flow behaviour
Course Syllabus
![Page 11: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/11.jpg)
é Food Colloids & Gels – Food emulsion & foams; gelation & gels
é Thermal properties – Thermal conductivity, thermal diffusivity
é Glassy State in Foods – Food as a metastable system; significance to food stability
é Crystallisation
Course Syllabus
![Page 12: IMK 209 — Overview of Physical Properties of Food](https://reader033.fdocuments.us/reader033/viewer/2022052900/556167f5d8b42a35458b52ec/html5/thumbnails/12.jpg)
Reference
é M.J. Lewis, Physical Properties of Foods & Food Processing Systems