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  • 1. SIFAT-SIFAT FIZIKAL MAKANAN (PHYSICAL PROPERTIES OF FOODS)
  • 2. Presented by E-mail: akarim@usm.my Website: http://www.indtech.usm.my/ karim/AKA/Home.html Prof. Dr Abd Karim Alias Universiti Sains Malaysia
  • 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. …those properties that lend themselves to description and quantification by physical rather than chemical means. Physical Properties of Foods
  • 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. }  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. }  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. } 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. 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. 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. Reference é  M.J. Lewis, Physical Properties of Foods & Food Processing Systems