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Syllabus 2019-20 - 14413004 - Physical chemistry of foods (Fisicoquímica de los alimentos)

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  • 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: 2019-20
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Physical chemistry of foods
CODE: 14413004 ACADEMIC YEAR: 2019-20
LANGUAGE: English LEVEL: 3
ECTS CREDITS: 6.0 YEAR: 3, 4 SEMESTER: SC
 
2. LECTURER BASIC INFORMATION
NAME: BERMEJO ROMÁN, RUPERTO
DEPARTMENT: U127 - QUIMÍCA FÍSICA Y ANALÍTICA
FIELD OF STUDY: 755 - QUÍMICA FÍSICA
OFFICE NO.: D - 037 E-MAIL: rbermejo@ujaen.es P: 953648625
WEBSITE: http://goo.gl/NSdSB0
LANGUAGE: English LEVEL: 3
 
3. CONTENT DESCRIPTION

THEORY:

1.-Introduction to the Physical Chemistry of Foods.

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.

2.-Physicochemical properties of food main components.

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.

3.-Water in foods.

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.

4.-Foods kinetic deterioration.

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.

5.-Foods physicochemical treatment.

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.

6.-Physicochemical chracterization of food additives.

Additives in foods. Acids and bases. Chelating agents. Antioxidants. Antimicrobial. Sweeteners. Dyes: legislation, types, and properties.

7.-Foods rheology.

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.

 

PRACTICES:

-Refraction index determinations. Application to protein determination and vegetable oils identification.

-Phosphoric acid Physicochemical characterization like food additive. Determination of the acid constants.

-Absorption molecular spectroscopy. Application to vitamins determination in food samples.

-Color determination in foods. Physicochemical characterization of natural colorants in foods and drinks.

-Viscosity determination in food samples. Application to commercial juices and wines.

-Beer physicochemical characterization: pH and total acid content determination.

-Visit to a food company.  

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

During the development of the subject, the teacher will describe the subject contents and he will answer the questions proposed in the English language, in standar class and during the corresponding schedule of students tutorials.

In addition the teacher will provide the bibliographic references and other materials in relation with the course (problems, 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 standar classes in English.

 

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

5. ASSESSMENT METHODOLOGY

-Written exam about the theoretical contents develop and some problems similars to those resolved during the course.

-Practice and Oral exam about laboratory experiments. It is necessary in order to know the level of the practice contents asimilated during the course by the students.

6. BOOKLIST
MAIN BOOKLIST:
  • Physical chemistry. Edition: 6th ed. Author: Levine, Ira N.. Publisher: Boston : McGraw-Hill, c2009  (Library)
  • Atkin's physical chemistry. Edition: 7th ed. Author: Atkins, Peter W.. Publisher: Oxford: Oxford University Press, 2002  (Library)
  • The world of physical chemistry. Edition: [1rst pub., repr.]. Author: Laidler, Keith J.. Publisher: Oxford [etc.]: Oxford University Press, 1995  (Library)
ADDITIONAL BOOKLIST:
  • Physical chemistry : a very short introduction. Edition: -. Author: Atkins, Peter. Publisher: Oxford : Oxford University Press, 2014  (Library)
  • An introduction to the physical chemistry of food John N. Coupland. Edition: -. Author: -. Publisher: New York : Springer, 2014  (Library)
  • Introduction to the Physical Chemistry of Foods Christos Ritzoulis. Edition: -. Author: Ritzoulis, Christos. Publisher: Boca raton [Etc.] : ,CRC Press 2013  (Library)