This document discusses the physical properties of foods. It begins by stating that the physical appearance and properties of foods can provide important measures of quality. It then outlines that the course will examine the physical properties of foods, which are those that can be described through physical rather than chemical means. The objectives of the course are to define key physical properties, understand their significance in food processing and quality, and apply this knowledge to food science and engineering problems. The course syllabus will cover various physical attributes, rheological properties, thermal properties, and states including glasses and crystallization.

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

6. 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

7. } 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

8. } 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

9. } 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.

10. 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

11. 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

12. Reference
é M.J. Lewis, Physical Properties of
Foods & Food Processing Systems