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Syllabus 2013-14 - 14413004 - Physical chemistry of foods (Fisicoquímica de los alimentos)
- Level 1: Tutorial support sessions, materials and exams in this language
- Level 2: Tutorial support sessions, materials, exams and seminars in this language
- Level 3: Tutorial support sessions, materials, exams, seminars and regular lectures in this language
| DEGREE: | Grado en Ingeniería química industrial |
| FACULTY: | SCHOOL OF ENGINEERING OF LINARES |
| ACADEMIC YEAR: | 2013-14 |
| COURSE: | Physical chemistry of foods |
| NAME: Physical chemistry of foods | |||||
| CODE: 14413004 | ACADEMIC YEAR: 2013-14 | ||||
| LANGUAGE: English | LEVEL: 2 | ||||
| ECTS CREDITS: 6.0 | YEAR: 3 | SEMESTER: SC | |||
Fresh and processed foods. Alteration of food. Stabilization, conservation, characterization, prediction and control of life in food. Revision of thermodynamic concepts: heat and power, diagrams of phases and compressibility, equation of Clapeyron, wet and overheated vapors, absolute and relative humidities.
Proteins: Isoelectric point and osmotic pressure. Denaturation processes. Structure and function. Carbohydrates (polysaccharides). Fats (lipids). Vitamins: stability, causes of variations and losses, fat-soluble and water-soluble vitamins. Minerals: nutritional and toxicological aspects. Recommended intakes.
Physical and chemical properties of the water. Importance of water on food stability. Phase diagram of water and Clapeyron equation. The water activity in foods: determination methods. Adsorption isotherms. State of water in food. Hysteresis cycle. Influence of temperature and the composition and physical state of food.
Food general modes deterioration: microbial decomposition, senescence, enzymatic chemical deterioration, non-enzymatic processes (Maillard reaction), lipid oxidation (rancidity), loss of vitamins. General approach of the kinetics food deterioration. Stability based on water activity.
Energy transfer in food processing (heat capacity, specific heat, latent heat, conduction, convection). Stabilization through thermal methods: sterilization and pasteurization. Decreased activity of water stabilization: freezing, dehydration and freeze-drying. Stabilization by irradiation: microwave and infrared radiation.
Additives in foods. Acids and bases. Chelating agents. Antioxidants. Antimicrobial. Sweeteners. Dyes: legislation, types, and properties. Viscosity. Rheograms. Influence of temperature. Types of viscosities: absolute and kinematic. Effect of the presence of solutes in the viscosity. Non-Newtonian fluids (independent and time dependent). Viscosity measurements. Viscosities of some foods. Rheology of solids.
During the development of the subject, the teacher will answer to the questions proposed in the English language during the corresponding schedule of students tutorials.
In addition the teacher will provide the bibliographic references and other materials in relation with the course (articles, images, ...) in English language.
Teacher will allow students the use of English language for questions and deliver jobs and other materials.Also there will be periodic seminars (at least two per month) in English language to complement the development of classes.
Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support
-Written exam about the theoretical contents develop and some problems similars to those resolved during the course.
-Oral exam about the laboratory experiments. It is necessary in order to know the level of the practice contents asimilated during the course by the students