Argomenti dell'insegnamento
Type of course: area caratterizzante Scientific area: Food Technology The course is part the profile “Food quality control and management” The structural complexity of food materials will be illustrated as the result of the interactions among different components under non-equilibrium conditions. The principles of food microstructural engineer required to predict and control biomolecules interactions and their consequences will be presented. An overview of analytical methodologies applicable for food structure evaluation (particle size, thermal, optical and electric properties) will be provided, critically discussing the role of the different analytical conditions. Food physical properties as a result of structural interactions. Food structure preservation, destruction, transformation and creation. Polymer science, colloid science, material science. The dynamic multiphase nature of foods. Basic material science concepts - Glass transition. Gordon-Taylor equation. Molecular mobility. WLF equation. Non equilibrium state diagrams. Modified state diagrams. Stickiness. Collapse. - Sol systems. Macro- and nano- disperse systems. Characterization of disperse systems. Formation and destabilization. Surfactants, HLB, HLD. Disperse systems of polymers. DLVO theory. Excluded volume. Intrinsic viscosity. W/W disperse systems. Segregative and associative phase separation. Phase diagrams. - Gels. Classification. Properties. Phase diagrams. Mixed gels. Food physical properties - Particle size and zeta potential analysis - Optical properties. Color measurement. Image analysis. - Thermal properties. TG, DTA, DSC, TMA, DTMA. The course includes lessons, working in groups, practices, laboratory activities, report preparation, experimental data presentation.