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Engineering Properties of Food Materials

Engineering properties of food materials are important to understand for food processing and preservation. Size, shape, and density are key physical properties that impact handling, transportation, sorting, grading, and unit operations. Size can be measured using major, intermediate, and minor diameters and is important for screening, grading, and quality evaluation. Shape descriptors like oblate spheroid, right circular cone, and prolate spheroid are used for various agricultural commodities and impact heat and mass transfer calculations and equipment design.

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Sudha Devi
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618 views

Engineering Properties of Food Materials

Engineering properties of food materials are important to understand for food processing and preservation. Size, shape, and density are key physical properties that impact handling, transportation, sorting, grading, and unit operations. Size can be measured using major, intermediate, and minor diameters and is important for screening, grading, and quality evaluation. Shape descriptors like oblate spheroid, right circular cone, and prolate spheroid are used for various agricultural commodities and impact heat and mass transfer calculations and equipment design.

Uploaded by

Sudha Devi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Engineering properties of

Food Materials
PRESENTED BY

SUDHA DEVI G

A S S I S TA N T P R O F E S S O R

D E P T. P F E , C A E , U A S R A I C H U R
Introduction

Raw food materials are biological and have certain unique characteristics
Food and feed undergo various unit operations from preharvest to postharvest,
processing, formulation, preservation , packaging, storage distribution, domestic storage
and finally consumption
During all those processes, the properties of biological (food and agricultural) material
will be changed
An understanding of the engineering properties of biological material are important in
order to solve problems while designing and selection the modes of preservation,
packaging, processing, storage, marketing and consumption
Relation of Engineering properties of biological
material to food processing

Post harvest
1. Handling and transportation
Materials harvest different size, shape, density
Sorting + grading can aid by removing oversize, undersize and over
quality
During handling- can kernel damage could happen ? How to control ?
 Proper equipment design
How to maintain the quality of food during transportation ?
Storage + market value of the material ?
 need to know moisture content + protein
Conti……

How to measure it…………..?


Seed planting- one kind of seed or many kinds of of seed
Need to know the size + shape for plate design
Transformations to food product
1. Need to know the kernel
hardness for grinding
How to measure it….?

Wheat Flour Proofing

Baking Process – deformation of characteristics of


dough and finished loaf

Baking
Scientific way……………….

Any attribute affecting the processing


or handling of biological material can
be defined as an engineering property

Physical Chemical
properties properties

Mechanical Rheological
properties properties

Electromagnetic Thermal
properties properties
Food processing methods and potential after
those properties and cause desirable or
sometimes not so desirable changes in nutrient
Aerodynamic profiles, texture, colour, taste, aroma and other
and Frictional quality attributes
hydrodynamic properties
properties
Physical properties of food

Physical properties are those properties that can be observed or


measured without changing the chemical makeup of the material.
Physical properties can give us clues about their chemical composition
and processing characteristics. 
Surface area
Shape Density
Size Volume

Porosity
Importance of physical properties

Grading Cleaning
unit unit

Separating
unit
Handling
Sorting unit
unit

Storing
unit Drying
unit
Size

Size is an important physical attribute of foods used in screening solids to


separate foreign materials, grading of fruits and vegetables, and evaluating the
quality of food materials
It allows the sorting of fresh market various agro produces into size groups
Size determination is mandatory for modern or on-line fruit/ vegetables/
grain/spices density sorting, for which two size-related parameters, volume and
weight, are required.
Size measurement is important for determining produce surface area.
 Fruit size can provide useful information for suitable working of some internal
quality (IQ) sensors.
Methods of measurement of size:

Major diameter, which is the longest dimension of the maximum


projected area
Intermediate diameter, which is the minimum diameter of the
maximum projected area or the maximum diameter of the minimum
projected area.
Minor diameter, which is the shortest dimension of the minimum
projected area.
Electronic devices of measurement of size:

• Systems based on measurement of the volume of the gap between the fruit and the outer
casing of embracing gauge equipment.
• Systems that calculate fruit size by measuring the distance between a radiation source and
the fruit contour, where this distance is computed from the time of flight of the propagated
waves.
• Systems that rely on the obstruction of light barriers or blockade of light
• Two-dimensional (2-D) machine vision systems such as digital images received by web
cameras, CCD cameras.
• Three-dimensional (3-D) machine vision systems such as multi spectral and hyperspectral
imaging system.
• Other systems. This group includes systems based on internal images, such as computed
tomography (CT) or magnetic resonance imaging (MRI), X-ray, ultrasound techniques as
well as some other approaches not included in the other groups.
Hyperspectral image scanning mode (a) Point scanning (b) Line
scanning (c) Area scanning (Zhang et al., 2014a).

 https://doi.org/10.3390/foods9070927
A classical computer vision system (Zhang et al., 2014a)
Shape:

Oblate spheroid

Shape is also important in heat and mass transfer


calculations,
Screening solids to separate foreign materials, grading of
fruits and vegetables, and evaluating the quality of food
materials.

Shape Terms Sphericity Roundness

I am Right circular cone


or cylinder shape
Prolate spheroid
Shape and description of various agro commodities
Shape: Used in

Shape & Size of


Ad Screen openings
jus
t
Cy ment
Cle linder of
ara
nce
.

Shape
Vibration amplitude &
Selection of Frequency of Screen
Disk 

Angle of
inclination
Roundness

Roundness is a measure of sharpness of the corners of the solid

Sphericity

Ratio of surface area of sphere having same volume as that of particle to the surface
area of the particle

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