PHYSICAL PROPERTIES OF FOODS
Methods of estimation of Shape, Size, volume, density, porosity and surface area, sphericity,
roundness specific gravity. Frictional properties-coefficient of friction, Storage and flow pattern of
agricultural crops
RHEOLOGICAL PROPERTIES OF FOODS
Definition – classification – Newton’s law of viscosity – momentum-diffusivity-kinematic
viscosity – viscous fluids – Newtonian and Non Newtonian fluids- Viscosity Measurements-
Viscometers of different types and their applications-Texture measuring instruments-Hardness and
brittleness of Food materials.
THERMAL PROPERTIES OF FOODS
Definitions of Heat capacity, specific heat, enthalpy, conductivity and diffusivity, surface heat
transfer coefficient, Measurement of thermal properties like specific heat, enthalpy, conductivity
and diffusivity, DTA, TGA, DSC.
AERODYNAMIC AND HYDRODYNAMIC PROPERTIES OF FOODS
Drag and lift coefficient, terminal velocity and their application in the handling and separation of
food materials. Water activity- measurement-vapor pressure method –freezing point depression
method- Effect of temperature, and pressure on water activity-moisture sorption isotherms-
models-Henderson, PET and GAB models.
ELECTRICAL PROPERTIES OF FOODS
Dielectric properties-dielectric constants-, Dielectric measurements-Ionic Interaction-Dipolar
rotation. Effect of moisture, temperature and pressure on dielectric properties. Microwave heating-
Infrared and Ohmic heating, Irradiation
Reference Book:
1. Rao, M.A and S.S.H. Rizvi:”Engineering Properties of Foods”, Mercel Dekker inc.,New York 1998
2. Lewis M.J, “Physical properties of foods and food processing systems” Woodhead publishing Cambridge, UK, 1990
3. Micha Peleg and Edward B. Bagley, “Physical Properties of Foods” AVI publishing company inc, Westport USA, 1983.
4. Kachru R.P.and R.K. Gupta, “Physico – Chemical Constituents and Engineering Properties of Food crops”, Scientific publishers, Jodhpur.
5. Reyond Jewitt and others: “Physical properties of foods “Allied sciene publishers,1983
Text Book:
1. Serpil Sahin and Servet Gulum Sumnu “Physical Properties of Foods”,Springer,USA, 2006
2. Nuri N. Mohsenin: “Thermal Properties of Food & Agricultural materials”, Gordon and Reach science publishers, 1970.
