PHYSICAL PROPERTIES OF FOODS SYLLABUS

PHYSICAL PROPERTIES OF FOODS SYLLABUS

Semester: Spring

Instructor:

陳炯堂 教授 E-mail: [email protected] 郭孟怡 助理教授 E-mail: [email protected]

Class:

Tuesday, 9:10-12:00 EP301

Course Description

This course covers 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. Students will also perform experiments to determine various physical properties using instruments in the laboratory.

Instructional Goals

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To define and describe physical properties of foods, which are used to measure the overall quality of fresh and prepared foods.

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To describe principles of instrumental methods, which are currently available for determining physical properties of foods.

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To gain laboratory experience in determining physical properties.

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To develop skills in identifying and quantifying physical properties and their interrelationships.

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To characterize behaviors of various food systems using data collected from laboratory experiments.

Grading

Exam I (Dr. Kuo) 25% Lab report (Dr. Kuo) 25%

Exam II (Dr. Chien) 40% Lab report (Dr. Chien) 10%

References

I.

Ran MA, Rizvi SSH, Datta AK. 2005. Engineering properties of foods, 3^rd ed.

Taylor & Francis. New York.

II.

Gunasekaran S and Ak MM. 2003. Cheese rheology and texture. CRC Press. New York.

III.

Sahin S and Sumnu SG. 2006. Physical properties of foods. Springer. New York.

IV.

Harwalkar VR and Ma C-Y. 1990. Thermal analysis of foods. Elsevier Applied Sci.

New York.

Physical Properties of Foods

Tuesday; Class, 9:10-12:00

Lecture Topics

Week Date Description Reading Instructor

Course overview

1

2/26

Fundamentals of rheology

Ref. II Chap. 2 Ref. III Chap. 2

Dr. Kuo

2

3/4 Rheological properties of fluid foods

Ref. I Chap. 2

Ref. III Chap. 2 Dr. Kuo 3

3/11 Rheological properties of viscoelastic foods

Ref. II Chap. 5

Ref. III Chap. 2 Dr. Kuo 4

3/18 Introduction and application of dynamic rheometer

Handout Mr. Hsu (TA

Instrument) 5

3/25 Lab – Linear viscoelastic property of Foods

Dr. Kuo

6

4/1 Lab – Texture profile analysis (TPA)

^{Dr. Kuo}

7

4/8 Mass-volume-area-related properties of foods

Ref. I Chap. 1

Ref. III Chap. 1 Dr. Kuo

8 4/15 Exam I ^{Dr. Kuo}

9

4/22 Thermodynamic properties of foods in dehydration

Ref. I Chap. 7

P.239-326 Dr. Chien 10

4/29 Water activity, Hydrodynamic volume and Lab

Ref. III Chap 5 ^Handout

P.197-228

Dr. Chien

11

5/6 Hydrodynamic radius and Z-potential

Handout Dr. Chien

12

5/16 Lab－Nanoparticle Size Analysis using Dynamic Light Scattering

Mr. Lee

(Advantage Scientific Inc.) 13

5/20 Thermal properties of food proteins

Ref. IV Chap. 3

P.51-91 Dr. Chien 14

5/27 Thermal properties of food carbohydrates

Ref. IV Chap. 7

P.168-220 Dr. Chien 15

6/3 Thermal properties of frozen food

Dielectric properties of foods

Ref. I Chap.8, P.221-305

Ref. III P.173-189

Dr. Chien

16

6/10

Exam II Dr. Chien