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Lesson 2 Physical Properties of Food

The document discusses various engineering properties of food, including physical, mechanical, thermal, rheological, optical, and electrical properties. It emphasizes the importance of properties such as size, shape, volume, and porosity in product characterization and the design of handling systems. Additionally, it outlines methods for measuring volume and porosity, which are crucial for modeling and designing processes in the food supply chain.

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khushbu kumari
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8 views26 pages

Lesson 2 Physical Properties of Food

The document discusses various engineering properties of food, including physical, mechanical, thermal, rheological, optical, and electrical properties. It emphasizes the importance of properties such as size, shape, volume, and porosity in product characterization and the design of handling systems. Additionally, it outlines methods for measuring volume and porosity, which are crucial for modeling and designing processes in the food supply chain.

Uploaded by

khushbu kumari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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IBM Software Group | EGL Simplify Innovation

IBM Software Group | EGL Simplify Innovation

Introduction

 Processing aspects
 Equipment design
 Handling system
 Packaging
 New product development/formulation
 Quality control
IBM Software Group | EGL Simplify Innovation

Engineering properties of food

 Physical properties
 Mechanical properties
 Thermal properties
 Rheological properties
 Optical properties
 Electrical properties
IBM Software Group | EGL Simplify Innovation

Physical properties
 Size
 Shape
 Roundness
 Volume
 Surface area
 Density
 Porosity
 Colour (can be considered in optical propertis)
 Appearance
These properties are important in product characterization, estimation of
other properties and in the design of a specific machine or in the analysis
of the behavior of the product in handling of the material.
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IBM Software Group | EGL Simplify Innovation

Shape Round: Perfect spheroid

Oblate: flattened at the stem


end and apex

Oblong: vertical diameter greater


than the horizontal diameter

Conic: tapered toward


the apex

Ovate: Egg shaped and


broad at stem end

Obovate: Inverted ovate

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IBM Software Group | EGL Simplify Innovation

Oblique: Axis connecting steam and


apex is slanted

Elliptical: Shape of ellipsoid

Regular: Cross section is a circle

Irregular: Cross section is not a


circle

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Role of grading sorting in fresh produce supply chain

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Business model for fresh produce supply chain

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IBM Software Group | EGL Simplify Innovation

Size
 Dimensions: Length, thickness, diameter, height

Roundness
Roundness is the measure of the sharpness of the corners of the solids.

𝐴𝑝 = Largest projected area of object in natural rest


position

𝐴𝑐 = Area of smallest circumscribing circle

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IBM Software Group | EGL Simplify Innovation

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IBM Software Group | EGL Simplify Innovation

Geometric mean diameter (GMD)

 For irregular food products the dimensions are given as major and minor
diameter. Diameter can be expressed as geometric mean diameter
(GMD).
c = minor diameter
normal to a & b

a = major
diameter

b = minor diameter
normal to a

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IBM Software Group | EGL Simplify Innovation

Sphericity

 Sphericity is a measure of how spherical (round) an object is. Sphericity is


the ratio of diameter of a sphere of the same volume as of particle and
diameter of the smallest circumscribing sphere.

𝑑𝑝 = diameter of a sphere of the same volume as of particle

𝑑𝑐 = diameter of the smallest circumscribing sphere

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IBM Software Group | EGL Simplify Innovation

a = major diameter
b = minor diameter normal to a
c = minor diameter normal to a & b
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IBM Software Group | EGL Simplify Innovation

Volume

 Volume is defined as the amount of three-dimensional space occupied by


an object, usually expressed in units that are the cubes of length units,
such as cubic inches and cubic centimeters, or in units of liquid measure,
such as gallons and liters. In the SI system, the unit of volume is m3.

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IBM Software Group | EGL Simplify Innovation

Cont….

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IBM Software Group | EGL Simplify Innovation

 1. Volume can be calculated from the characteristic dimensions in the


case of objects with regular shape.
 2. Volumes of solids can be determined experimentally by liquid, gas, or
solid displacement methods.
 3. Volume can be measured by the image processing method. An image
processing method has been recently developed to measure volume of
ellipsoidal agricultural products such as eggs, lemons, limes, and
peaches.

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IBM Software Group | EGL Simplify Innovation

 Solid volume (Vs ) is the volume of the solid material (including water)
excluding any interior pores that are filled with air.
 Apparent volume (Vapp) is the volume of a substance including all pores
within the material (internal pores). Apparent volume of regular geometries
can be calculated using the characteristic dimensions. Apparent volume of
irregularly shaped samples may be determined by solid or liquid
displacement methods.
 Bulk volume (Vbulk) is the volume of a material when packed or stacked
in bulk. It includes all the pores enclosed within the material (internal
pores) and also the void volume outside the boundary of individual
particles when stacked in bulk (external pores).

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IBM Software Group | EGL Simplify Innovation

Porosity
 Porosity is an important physical property characterizing the texture and
the quality of dry and intermediate moisture foods. Porosity data is
required in modeling and design of various heat and mass transfer
processes such as drying, frying, baking, heating, cooling, and extrusion.
It is an important parameter in predicting diffusional properties of cellular
foods.
 Porosity (ε) is defined as the volume fraction of the air or the void fraction
in the sample and expressed as:

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IBM Software Group | EGL Simplify Innovation

 1. Direct method: In this method, porosity is determined from the


difference of bulk volume of a piece of porous material and its volume
after destruction of all voids by means of compression. This method can
be applied if the material is very soft and no attractive or repulsive force is
present between the particles of solid.
 2. Optical method: In this method, porosity is determined from the
microscopic view of a section of the porous medium. This method is
suitable if the porosity is uniform throughout the sample, that is, the
sectional porosity represents the porosity of whole sample. Pore size
distribution can be determined if a suitable software is used to analyze
images.

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IBM Software Group | EGL Simplify Innovation

Density

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IBM Software Group | EGL Simplify Innovation

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