Physical Properties of

Food Materials
Food Technology Courses Presentation
Hilman Naafi Achmad 1806154085
Twelfth Group
 Introduction
• Texture • Thermal conductivity
• Structure • Density
• Appearance • Viscosity
• Stability (e.g. water • Specific heat
activity) • Enthalpy
• Etc.

Qualitative Quantitative
Mechanical
Properties
• Stress
• Strain
• Types of deformation (Szczesniak,
1983)
• Elastic deformation
• Plastic deformation
• Viscous deformation

This Photo by Unknown Author is licensed under CC BY-SA

 Rheological Models

• Use to describe the real rheological

behaviour of foods with the help of
simplified, approximate models
• Connecting ideal elements
• Elastic
• Viscous
• Friction
• Rupture
• etc
This Photo by Unknown Author is
licensed under CC BY-SA
 Thermal Properties
• Thermal conductivity
• Thermal diffusivity
• Specific heat
• Latent heat of phase transition and emissivity

This Photo by Unknown Author is licensed under CC BY-SA-NC

 Electrical Properties
• Relevant with…..
• Microwave
• Ohmic heating of foods
• The effect of electrostatic forces on the behaviour of powders
 Structure
• Most foods consist of mixtures of distinct physical phases
• There are some of the different structural elements in foods
1. Cellular structures
2. Fibrous structures
3. Gels
4. Emulsions
5. Foams
6. Powders
 Water Activity
• Water is the most abundant constituent in most foods
• There are three classification of foods according to their water content
a) High moisture foods (e.g. fruits, vegetables, juice, raw meat, fish, and milk)
b) Intermediate moisture foods (e.g. bread, hard cheeses, and sausages)
c) Low moisture foods (e.g. dehydrated vegetables, grains, milk powder, and
soup mixtures)
• Following are some equation that use to determinate water activity
WATER VAPOR SORPTION
ISOTHERMS
• The Function which represent the relationship
between water content and water activity at
constant temperature
• There are two experiments method in determination
of sorption isotherms
1. Static methods
2. Dynamic methods
• Numerous attempts have been made to develop
mathematical models for the prediction of sorption
isotherms
• BET equation
• GAB equation
 PHASE TRANSITION
PHENOMENA IN FOODS
• Glassy state
• Amorphous solid
• Can be achieved by cooling process
• i.e. Kopiko candy
• Glassy transition
• Kinetic nature
• No latent heat
• No large change step in properties
• No fixed point (temperature and pressure)
• Various with the rate and direction of the
change (e.g. rate of heating or cooling)
Thank You