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2023 | Buch

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Food Physics

Physical Properties - Measurement and Applications

verfasst von: Ludger O. Figura, Arthur A. Teixeira

Verlag: Springer International Publishing

Enthalten in: Springer Professional "Wirtschaft+Technik" , Springer Professional "Technik"

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Über dieses Buch

This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their measurements. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of the physical properties of food and related products is a pre-requisite for product and process development, production engineering and automation in today’s food, pharmaceutical and cosmetics industries, as well as related quality control activities.

Following the success of its first edition published in 2007, the book has been updated to reflect recent industrial applications of novel physical food processing technologies. Each chapter begins with basic principles and progresses to a comprehensive coverage of the topic. The authors enriched this second edition with several didactic elements, including definition boxes, examples, and chapter-end summaries.

This textbook helps readers to build up their knowledge of the important aspects surrounding the physical properties of foods and food ingredients. It is also an essential resource for students of food science and technology to complement textbooks in food chemistry and food microbiology, as well as for food and chemical engineers, technologists, and technicians in the food industry.

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Inhaltsverzeichnis

Frontmatter

1. Water Activity

Abstract

The shelf life of food is strongly dependent on water activity. Water activity is linked to moisture content by use of a sorption isotherm, which graphically describes the relationship between moisture content of a food and its water activity. Isotherms are unique to any one food material and are therefore a fundamental physical property of food materials. In this chapter, the creation of such isotherms and the mathematical modeling of them is demonstrated using examples. With the help of the sorption isotherm, the hygroscopicity of materials can be quantitatively specified. Finally, application examples are listed, which can be used for further studies and as suggestions for your own investigations.

Ludger O. Figura, Arthur A. Teixeira

2. Mass Density

Abstract

From the density of food, first conclusions can be drawn about the composition of a food, e.g. the concentration of an ingredient or the dry matter content. The density is used for quality characterization and process control. Classical density determinations require a volume determination and a mass determination, therefore the knowledge of basic rules of weighing is necessary. There are numerous food-specific and industry-specific measurement methods for gaseous, liquid, semi-solid, and solid materials, some of which are explained in this chapter using examples. In addition to the methods based on a mechanical, static force equilibrium, there are resonance techniques that use the influence of mass on the frequency of an oscillator. At the end of the chapter, application examples are listed, which can be used for further studies and as suggestions for your own scientific work.

Ludger O. Figura, Arthur A. Teixeira

3. Disperse Systems: Particle Characterization

Abstract

In bulk solids, powders, emulsions, suspensions, and other disperse systems, the geometric dimensions of the particles play a decisive role in the product properties. In this chapter, the basic concepts of particle size distributions are explained step by step and explained with examples. The associated measurement methods are presented comparatively and the classic analysis sieving is calculated using an example. At the end of the chapter, application examples are listed, which can be used for further studies and as suggestions for your own investigations.

Ludger O. Figura, Arthur A. Teixeira

4. Rheological Properties

Abstract

The flow behavior of food plays an important role in quality assurance and process control. In this chapter, the basic concepts of rheology are systematically explained and illustrated with examples. Newtonian behavior and model laws for non-Newtonian behavior are presented and compared with each other. The function of the rotation rheometer is demonstrated mathematically step by step and the principle of oscillation rheometry and numerous simple measuring methods are clearly explained. At the end of the chapter, application examples are listed that can be used for further studies and as suggestions for your own work.

Ludger O. Figura, Arthur A. Teixeira

5. Texture

Abstract

This chapter deals with texture as a subfield of solid-state rheology. With the help of axial loads, typical solid-state properties such as elasticity and fracture can be measured, but also relaxation and retardation phenomena, which are used to describe the viscoelasticity of materials. At the end of the chapter, application examples are listed which can be used for further studies and as suggestions for ongoing investigations.

Ludger O. Figura, Arthur A. Teixeira

6. Interfaces

Abstract

At interfaces materials have different properties than those within their substance. Specific interfacial energy depends on the adjacent materials in two-phases and three-phase systems and on the curvature of the interface. In this chapter, basic relationships are explained step by step and calculated in numerous examples. The relation to disperse systems such as emulsions and foams is established. Concentration- and time-dependent effects, such as those found in micelles and surface films, are treated. Basic measurement techniques for interfacial tension are presented and explained. At the end of the chapter. Application examples are listed that can be used for further studies and as suggestions for own investigations.

Ludger O. Figura, Arthur A. Teixeira

7. Permeability

Abstract

The permeation of gaseous substances through packaging materials is based on diffusion as a mass transport mechanism. Under the assumption of stationary conditions, the determination of the water vapor and oxygen permeability on plastic films is demonstrated and illustrated with examples. Comparison with conduction of electric current or heat flow allows the development of electro-analog models for the calculation of permeation. In this way, values for films made of several materials can also be easily calculated in order to design composite films with required properties, e.g., from biopolymers. Using the example of permeation steady state diffusion-controlled transport processes can be understood and the multitude of specific terms be ordered. At the end of the chapter examples from packaging technology are listed, which can be used for further studies and as suggestions for own scientific work.

Ludger O. Figura, Arthur A. Teixeira

8. Thermal Properties

Abstract

Most food processing operations used to prolong the shelf life of foods involve heating foods to temperatures capable of inactivating microbial and enzymatic activity. This chapter provides an understanding of thermal behavior in foods. Basic concepts of thermodynamics, such as enthalpy, heat capacity and higher order phase transitions are explained. Different heat transfer mechanisms and geometries are presented step by step and illustrated with examples. The caloric value of food, its influencing variables and measurement are described. When discussing the methods of thermal analysis, Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG) are considered in detail. At the end of the chapter, numerous application examples are listed, which can be used for further study of methods for conducting thermal analysis.

Ludger O. Figura, Arthur A. Teixeira

9. Electrical Properties

Abstract

The electrical properties of food play a role in electrical processes in food technology such as the conductive heating of food, the treatment with electric fields, or quality checks by means of metal detectors. The electrical conductivity of food, its terminology, and causes are presented. The main differences between DC and AC fields are demonstrated. The resistances of AC and their mathematical handling by complex properties are explained in simple terms. The measurement of electrical conductivity is presented as well as the basics of the zeta potential and cold plasma. At the end of the chapter, application examples are listed, which can be used for further studies and as suggestions for your own scientific work.

Ludger O. Figura, Arthur A. Teixeira

10. Magnetic Properties

Abstract

Magnetic properties play a role in many food and packaging materials in the field of food technology, as well as in sensors and nuclear resonance spectroscopy. The reasons for the different behavior of materials in the magnetic field are explained in a fundamental way and illustrated based on applications such as induction cooking and metal detection. The different forms of magnetic resonance to study the composition, structure, and origin of food are explained in simple words. Imaging techniques and electron spin resonance for the detection of radicals in food are addressed. At the end of the chapter, application examples are listed, which illustrate the potential of magnetic resonance spectroscopy and may stimulate further studies.

Ludger O. Figura, Arthur A. Teixeira

11. Electromagnetic Properties

Abstract

Electromagnetic properties of foods are all those properties that are related to interaction of the food with electromagnetic waves. Among these interactions is the absorption of a certain wavelength, which can give us information about the food material. The electrical polarizability of molecules is the cause of the ability to absorb electromagnetic radiation of certain wavelengths. Polarizability is explained based on the model of the Debye dipole in simple words and described with the complex permittivity. Applications such as heating with the help of microwaves and material characterization with terahertz radiation and NIR spectroscopy illustrate the interaction between electromagnetic radiation and biological materials such as food. At the end of the chapter, examples from the literature are listed, which can be used for further studies and as suggestions for one’s own scientific work.

Ludger O. Figura, Arthur A. Teixeira

12. Optical Properties

Abstract

Light is electromagnetic radiation that can be detected by the human eye. The visual appearance of food depends on optical phenomena such as absorption, reflection, scattering, gloss, and color. In this chapter, physical causes of refraction, diffraction, absorption, and transmission are explained in a concise and comprehensive way, and how these phenomena stem from the interaction between electromagnetic radiation and matter. They are illustrated by numerous examples. Causes for optical activity in food ingredients are explained and techniques such as polarimetry and ellipsometry are presented. Color is represented as a vector in different color systems and compared with visual sensation. At the end of the chapter, examples of applications are listed that can be used for further studies.

Ludger O. Figura, Arthur A. Teixeira

13. UV and X-rays

Abstract

Frequencies above the visible range of the electromagnetic spectrum are invisible to the human eye. The wavelength ranging from 380 nm to 1 nm is called ultraviolet radiation, wavelengths shorter than 1 nm are called X-rays. Ultraviolet radiation can be used for disinfection. In this chapter, basic concepts and the differences between atmospheric and technical UV are clarified in concise words. At the end of the section, application examples are listed from which the potential of future UV-LEDs can be seen. In the electromagnetic spectrum, the field of X-rays adjoins the short-wave UV. The basic features of the absorption of X-rays are presented and applications of X-ray scanners and imaging methods are described. At the end of the section, numerous application examples from the field of micro-CT are listed, which can be used for further studies.

Ludger O. Figura, Arthur A. Teixeira

14. Radioactivity

Abstract

Radioactivity occurs in food in the form of natural radioactivity or in the form of contamination. In this chapter, the basic concepts of radiation types, radioactive decay, and the effect of radioactive radiation are explained in simple words and underpinned by calculated examples. By compiling the quantities of dosimetry and its units, the magnitude of natural and civilizational radiation exposure can be understood. At the end of the chapter, numerous examples of measurement methods for radioactive irradiation are listed, which are intended to encourage further study in this field.

Ludger O. Figura, Arthur A. Teixeira

15. Acoustic Properties

Abstract

Acoustic properties determine the behavior of a material when interacting with sound waves. Sound plays an important role in the quality assessment of food. This chapter explains the basics of acoustic waves and associated metrological terms in a simple way. Examples illustrate the sensory and acoustic perception of quality-relevant properties of food. Ultrasound is used for acoustic spectroscopy as well as in numerous on-line technical sensors in continuous production operations. At correspondingly high intensity, ultrasound can support food processing processes. Numerous application examples at the end of the chapter show the range of applications of acoustic methods and are intended to encourage further studies or one’s own scientific work.

Ludger O. Figura, Arthur A. Teixeira

16. On-line Sensors

Abstract

On-line sensors are fast sensors that transmit an electrical signal in time to take action that assures uninterrupted continuous production in automated process operations. In this chapter, associated metrological terms are presented and explained using simple examples. The function of some on-line sensors is presented to illustrate the different measurement principles. In the section of chemo- and bio-sensors, the acquired knowledge flows together. Readers with advanced knowledge may choose to read this last chapter first, and then study the underlying basic principles that are covered in the previous chapters. At the end of the chapter, works on novel sensors are listed, which can be used for further studies and as suggestions for one’s own scientific work.

Ludger O. Figura, Arthur A. Teixeira

Backmatter

Titel: Food Physics
verfasst von: Ludger O. Figura
Arthur A. Teixeira
Copyright-Jahr: 2023
Verlag: Springer International Publishing
Electronic ISBN: 978-3-031-27398-8
Print ISBN: 978-3-031-27397-1
DOI: https://doi.org/10.1007/978-3-031-27398-8

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