31595 - Phisical Behavior of Materials

Course contents

- physical methods for quality assessment of foodstuff;

- solid state rheology;

- texture analysis;

- infra-red spectral analysis;

- shock and vibrations effects;

- numerical simulation of plant and process;

- physical characterisation of oven products;

- thermal properties;

- functionsl properties of egg products.

Readings/Bibliography

- booklet made by the teacher;

- Nuri N. Mohsenin; Phisical properties of plant and animal materials;

- ASAE; Standards – American Society of Africultural Engineers; Standards, engineering practices and data;

- ASAE; Food & Process Engineering Technology; American Society of Africultural Engineers; Standards;

- L. Ma, D. C Davis, L.G. Obaldo, G.V. Barbosa-Canovas; Engineering Properties of Foods and Other Biological Materials – A Laboratory Manual;

- Steffe, J.F. 1996. Rheological Methods in Food Process Engineering.Freeman Press, East Lansing, MI, USA; http://www.egr.msu.edu/~steffe/

Teaching methods

Lectures; laboratory practice; factory visits; development of research on specific topics.

Assessment methods

Final examination made by a written test, and evendly the discussion of a scientific paper.

Subscription to examination list is made by Amaesami services (http://almaesami.unibo.it).

Teaching tools

Blackboard; video projector; PC; Internet connection; Laboratory of Biophysics; simulation software. near-infrared spectrometer; texture analyzer; rheometers; thermal and meachanical measurement instruments.

Links to further information

http://www.unibo.it/SitoWebDocente/default.htm?mat=031414

Office hours

See the website of Angelo Fabbri