ENGINEERING FACULTY / FOOD ENGINEERING / GDM3011 - PHYSICAL PROPERTIES OF FOODS

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1Water activity, relative humidity balance, sorption isotherms[1] p1-57
2Mass and density, density changes by temperature and pressure[1] p59-75
3Geometrical properties of foods[1] p76-100
4Rheological properties of foods[1] p145-222
5Interfacial surface tension, effect of temperature and concentration[1] p247-283
6Permeability, conductivity and resistance[1] p285-310
7Thermal properties of foods[1] p311-401
8Electrical properties of foods[1] p403-430
9Magnetic properties of foods[1] p431-454
10Electromagnetic properties of foods[1] p455-482
11Optical properties of foods[1] p483-511
12Acustic properties of foods[1] p539-549
13Radioactivity, radiation types, radiactive decay[1] p523-538
14On-line sensing and control systems[1] p551-583