: Gida materyallerİ (fİzİksel Özellİklerİ)
: Pdf
:Yrd. Doç. Dr. Sami Bulut


GIDALARIN FIZIKSEL ÖZELLIKLERI
Physical properties:

 affects the processing or handling of a food
 have an impact on the quality and perception of the processed food

Thermal properties:
specific heat (özgül ısı), J/kg. K
Conductivity (iletkenlik)- ability to conduct heat -W/(K·m).

Diffusivity (yayınma katsayısı) – k / ρCp -(m²/s)
boiling point rise,

freezing point depression

Optical properties:
color, gloss and translucency
Electrical properties:
Conductivity - material's ability to conduct an electric current.
Permittivity - material's ability to transmit (or "permit") an electric field

...
WATER ACTIVITY

Water is an essential constituent of many foods:

May occur as intracellular or extracellular in vegetable and animal products
As the dispersed phase in some emulsified products such as butter and margarine
As a minor constituent in other foods
Because of the importance of water as a food constituent, an understanding of this properties and behavior is necessary
Water presence influences the chemical and microbiological deterioration of foodsRemoval (drying) or freezing of water is a method of food preservation
...
MASS AND DENSITY

Mass (kütle): atalet ve ağırlığın ölçüsü

 Heaviness (ağırlık): Yerçekimi sonucu
 weight force (ağırlık kuvveti): Cisim ve dünya arasındaki çekim kuvveti
...
SIZE AND SHAPE

Katı gıdalar:

 Elma
 Fasulye
 Buğday
 Un
 Toz şeker
 Bezelye
 Haşhaş
 Susam
 Pudra şekeri
 Sıvı Gıdalar
 Mayonez
 Dondurma
 Krema
 Çorba
 Ayran
 Süt
 Emülsiyonlar