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IMK 209 - Physical Properties of Food

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This is an introduction to IMK 209 - Physical Properties of Food. This is part of IMK 209 - Physical Properties of Food, a second year level course in Food Technology, School of Industrial Technology, Universiti Sains Malaysia. Lecturer: Prof. Abd Karim Alias.

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IMK 209 - Physical Properties of Food

  2. 2. Presented by E-mail: Website: karim/AKA/Home.html Prof. Dr Abd Karim Alias Universiti Sains Malaysia
  3. 3. } 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…
  4. 4. …those properties that lend themselves to description and quantification by physical rather than chemical means. Physical Properties of Foods
  5. 5. 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
  6. 6. }  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
  7. 7. }  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
  8. 8. } 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.
  9. 9. 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
  10. 10. 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
  11. 11. Reference é  M.J. Lewis, Physical Properties of Foods & Food Processing Systems