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Engineering Properties Food

This course covers the engineering properties of food materials, including moisture content, particle size, thermal properties, electrical and magnetic properties, and their measurement and application to food processing. Students will learn to calculate moisture content and water activity, apply physical and engineering principles to food processing, and use measurement tools and process design equipment. The course content includes water activity, geometric properties, interfacial phenomena, permeability, thermal properties, electrical and magnetic properties, and acoustic properties of foods.

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100 views5 pages

Engineering Properties Food

This course covers the engineering properties of food materials, including moisture content, particle size, thermal properties, electrical and magnetic properties, and their measurement and application to food processing. Students will learn to calculate moisture content and water activity, apply physical and engineering principles to food processing, and use measurement tools and process design equipment. The course content includes water activity, geometric properties, interfacial phenomena, permeability, thermal properties, electrical and magnetic properties, and acoustic properties of foods.

Uploaded by

Live First
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Course Title Engineering Properties of Food Materials

Course Code Feng2071


Course ECTS 4
Degree Program B.Sc. in Food Engineering
Module Name Engineering Properties Food
Course load in hour per Lecture Lab. Tutorial HS
week 2 0 3 3
At the end of the course students will be able to:

 Calculate the moisture content and water activity of food


materials.
 Apply the principles and applications of physical, geometric,
Course Objectives
electrical, magnetic and sound properties of foods on food
processing
 Apply their knowledge and skill in process design equipment,

small scale processing plant and quality measuring tools


The course is designed principles and measurement of food texture,
physical, mechanical, thermal, electrical and optical properties, and
application to harvesting, handling, processing, storage and quality
evaluation; Physical attributes of biological materials; moisture
relationships of agricultural products and water activity and
potential; mechanical properties; failure criteria; external forces

Course Description during handling, detection and evaluation of damage; Rheological


properties of liquid foods; thermal properties and methods of their
measurement; gas exchange properties of fruits and vegetables;
electromagnetic properties of food; methods and techniques
measuring different physical and chemical properties of biological
materials.
Course content 1. Introduction

1.1. Water Activity


1.2. Adsorption Equilibrium
1.3. Moisture Content
1.4. Sorption Isotherms
1.5. Surface Adhesion
1.6. Hygroscopicity
1.7. Shelf Life of Food Related to Water Activity
2. Geometric Properties

2.1 Particle Size


 Sizing by Image Analysis
 Equivalent Diameters
 Geometric Equivalent Diameters
 Physical Equivalent Diameters
 Specific Surface Area and its measurement
 Particle Size (density) and measurement
 Porosity and its measurement
2.2 Particle Size Distributions
 Sizing by Sieving
 Median
 Modal Value
 Average Particle Size – Integral Mean
 Specific Surface Distribution
 Sauter Diameter
 Characteristics of Distributions
3. Interfacial Phenomena

3.1. Interfacial Surface Tension


3.2. Temperature Dependency
3.3. Concentration Dependency
3.1. Kinetics of Interfacial Phenomena
3.2. Measurements
 Measuring Interfacial Tension
 Measuring Contact Angle
 Dynamic Measurement
4. Permeability

4.1. Steady State Diffusion in Solids


4.2. Conductivity, Conductance and Resistance
4.3. Transport Through Solid Multilayers
4.4. Food Packaging Considerations
4.5. Temperature Dependency
4.6. Measurement of Permeability
4.7. Analogous Transport Phenomena (Heat and Electricity)
5. Thermal Properties
5.1. Temperature
5.2. Specific and latent heat
5.3. Thermal conductivity
5.4. Measurement of Thermal Properties
5.5. Compressibility and thermal expansion
5.6. Caloric Value of Foods
5.7. Thermal Analysis
6. Electrical properties of foods

6.1. Conductivity and Temperature


6.2 Dependency of Electrical Conductivity
6.3. Solid Foods of Plant and Animal Origin
6.4. Measurement of Electrical Conductivity
6.5. Capacitance and Inductance
6.6. Applications
7. Magnetic and electromagnetic properties of foods
7.1 Materials
7.2 Magnetization

7.3 Magnetic Resonance and Application

7.4 Electric Polarization

7.5 Microwaves and Applications of EM properties


8. Acoustic (Sound) properties of foods
8.1 Loudness and Volume
8.2 Ultrasonic Sound
8.3 Applications

9. Online sensing
9.1 Control Systems
9.2 Sensor Types and Applications
9.3 Some Sensors of Relevance
Pre-requisites None
Semester II/I
Status of Course Core
Mode of delivery Semester wise
Lectures, Assignments will be given at the end of each chapter and
Teaching & Learning
class work, homework, group works will be administered whenever
Methods
applicable
Continuous Assessment........................50%
 Assignments.....................15%
Assessment/Evaluatio
 Quizzes............................15%
n techniques
 Tests ..............................20%
Final exam.................................................50%
Attendance  All students are expected to abide to the code of conduct of
students. Academic dishonesty, including cheating, fabrication and
plagiarism will not be tolerated and will be reported to concerned
bodies for action.
 Mid-term examination and final examination could be handled as
per the schedule of a university. You must submit your assignment
on due time. No late report will be accepted. You will have quiz at
the end of the chapter. If you miss quiz, you will not compensate
anymore unless you have legal evidence.
 Class activities will vary day to day ranging from lectures to
discussions. Students will be active participants in the course. You
need to ask any questions and raise issues. You are expected to
attend class regularly. If you miss more than 15% of the class
attendance you will not sit for final exam. Please try to be on time
for class. You will not be allowed to enter class if you are late
more than five minutes.
1. Ludger, O. F., & Arthur, A.T. (2007). Food Physics: Physical
Properties Measurement and Applications. Springer, New York, USA.
Text books
2. Rao, M.A., S.S.H. Rizvi, A.K. Data, Eds (2005). Engineering
Properties of Foods, Marcel Dekker, Inc, New York, 3 rd edition.
1. Mohsenin, N. (1986). Physical properties of plant and animal materials,
New York, 891 pp.
References
2. Mohsenin, N. (1980). Thermal properties of Foods and Agricultural
materials, Gordon and Breach Science Publisher; New York, 407 pp.

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