- Docente: Pietro Rocculi
- Credits: 6
- SSD: AGR/15
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)
Learning outcomes
The main purpose of the course is to provide theoretical and practical knowledge on rheology, colorimetry, calorimetry and food microstructure in order to supply the capability for right control procedures, during formulation, processing and preservation of liquid and solid foods.
Course contents
Colorimetry and computer vision techniques: definition of colour; colour perception; colour measurement; colour spaces; colour scales; computer vision systems (CVS): principles, image acquisition and use of specific software; application in food science and technology.
Calorimetry: definition of thermal analysis; thermogravimetry; differential scanning calorimetry (DSC) and differential thermal analysis (DTA); isothermal calorimetry; thermal properties of food. Rheology: definition of rheology and texture; fundamental rheology: viscosity measurements; static measurements; dynamic measurements; empirical rheology: texture Profile Analysis (TPA); cutting measurements; compression tests; application in food science and technology.
Food micro- and ultra-structure.
Readings/Bibliography
Recommended reading:
Lectures notes and selected papers from various journals and conferences given during lectures.
Additional reading:
S. Palazzi. “Colorimetria. La scienza del colore nell'arte e nella tecnica”. Nardini Editore, 1995.
J.C. Russ. “The image processing handbook” 2nd edition. CRC Press, London,1995.
M. Riva, A. Schiraldi. “Applicazioni della calorimetria ai prodotti alimentari”. Raisa, 1992.
M.A. Rao, J.F. Steffe. “Viscoelastic properties of foods”. Elsevier applied science, 1992.
M.C. Bourne. “Food texture and viscosity”. Academic press, 1982.
Teaching methods
Lectures; practical class in laboratory.
Assessment methods
The assessment of learning is through a final written exam of 2 hours, during which it is not allowed to use books, notes, computer media.
The written test will contain a series of multiple choice and open questions. The test aim at assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. The final grade is of thirty.
The record of grade takes place on the dates fixed and indicated in Almaesami. It is possible to view the performed test and ask for clarification.
Teaching tools
Projector;
Rotational rheometer;
Texture analyser;
Differential scanning calorimeter;
Isothermal calorimeter;
Computer vision system;
Colorimeter;
Viscosimeters.
Office hours
See the website of Pietro Rocculi