FOOD 2010 Lecture Notes - Lecture 9: Boiling Point, Viscoelasticity, Shear Thinning

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Knowledge of heat low, radiaion, mechanics and luid behaviour is necessary. Designing and modifying food processing equipment requires knowledge of physics and food engineers. Equipment is a large porion of capital investment because eiciency is important. Research and development also focuses on studying physical properies of foods to beter understanding, develop new products or improve exising ones. Moving air sirs up the warmer layer of air close to the product, removing heat from the product more eiciently: sill air lacks the mixing acion. Steam is oten used as a source of heat for various food processing unit operaions. Evaporaion is a means of removing water by convering liquid water to gas. Large proporion of mass of most foods consists of water (impacts on perishability) freezing is used to prolong shelf-life (much of the water is frozen as pure ice) Freeze-drying removes water by convering frozen water to gas (sublimaion process)